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Catalan restaurant to reopen with new look and menu

Catalan Mediterranean Cuisine in Rancho Mirage has a new look and a new menu.


Caymus Wine Dinner at Catalan Mediterranean Cuisine Restaurant

Catalan Mediterranean Cuisine Restaurant, located on Hwy 111 in Rancho Mirage, is presenting a Six Course Tasting Menu thisFebruary 25th at 6pm, where each course will be paired with a premium wine from the world famous Caymus Vineyards.


Where to Eat for Palm Springs Restaurant Week: Catalan (Rancho Mirage, CA)

Catalan in Rancho Mirage opened in 2012 by father and son Mark and Drew Davis.


Desert Sun’s Best of the Valley 2013

The Desert Sun recognizes Catalan Restaurant as the best new restaurant of 2013

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Palm Springs Life Dine Out 2013

Palm Springs Life recognizes Catalan Restaurant in their 2013 top restaurants to dine out

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Food + Wine Festival March 2013

Owner & Executive Chef Drew Davis of Catalan Restaurant is featured in Food + Wine Festival March 2013

Desert Magazine 03

Desert Magazine 12/2012

In CRAVE, we feature Catalan Restaurant’s scrumptious skirt steak created by Drew Davis.

Catalan Menu

Catalan can easily rank as Palm Springs’ finest Mediterranean restaurant

Catalan, opened in March and tucked next to the Crab Pot on Highway 111, certainly has food that is among the most interesting and authentic in the entire Palm Springs region.


Palm Springs Life Magazine 09/2012

Drew’s seasonally changing menu reflects a farm-to-table concept using sustainable, locally sourced products— from organic produce to natural, hormone-free meats and sustainably raised seafood

Donna Curran


The Desert Sun – 05/23/2012

The roasted stone fruit with the pork belly is local and seasonal. The arugula salad, which intrigues me because of its bold, attractive taste combinations, is one [Chef Drew Davis] is particularly enthusiastic about.

Henry Fenwick


My Desert – 05/10/2012

Drew looks for simple high-quality ingredients to create his menu.

Pamela Bieri


The Desert Sun – 04/25/2012

Davis’ menu is heavily influenced by the seafood of the Costa Brava and includes a paella with monkfish, Spanish chorizo, clams, mussels, shrimp and prepared with saffron Matiz rice, imported from Valencia, Spain.

Judith Salkin

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