Eventhough on autum are ready, we prefer them on winter time. Ideal for those with high cholesterol, but also for combating weight, heart and uric acid problems. We grill them, present them nice and crisp, with no caps or skins, and we serve them with a sprinkling of dried fruits and nuts.
When the Fall comes, we light the fireplace. Think about it!
Originally from Crete, the quince is a very popular autumn fruit in Catalan cuisine. Not really rich in protein, but yes in fibre, it has a thick, velvety skin and a very acidic, hard flesh: it is usually candied. We serve it as a starter in a salad, and also as a dessert accompanied by […]
There are the white ones (called "honey drops") and the black ones. Elegant, meaty, suculent, with a thin neck and thick skin: there are plenty all over the country. Explosively sweet, the black fig is a good ending to the summer. We serve them with cream, cinnamon and Cointreau.
Velvety and yellow in colour with reddish and orange tones, the vineyard peach is the fruit par excellence in August. The color is yellow with a firm flesh, its flavour is very sweet and its aroma is captivating. If the production is reduced, it ensures much more sugars and nutrients and makes it much more […]
From Tuesday to Saturnday, this August our restaurant is open from 20.30 to 22:30. You are very welcome!
In the summer, one of the most popular and most delicious products is the anchovie: a flagship ingredient of the mediterranian cuisine. In Catalunya we have a long tradition with the anchovie from l'Escala. Rich in Omega 3 and recommended for those with high cholesterol, it is characterised by its peculiar aroma of the sea […]
Just a week for charging battery, enjoy the nature, spend nice time with friends and family and free the spirit. We will be back doing what we love to do: cooking, tasting, handling the product, enjoying it and involving our customer. And new wine references will be here soon!
With the summer, tomatoes come. This time, they come from Vilassar de Mar (coast village) Shiny, full bodied, juicy and with a perfect acidity-sweetness relation. I doesn't look like it, but they are delicate. Many times, it appears to have ribbs. We serve them with Acorn-fed ham, tune, burrata, or just seasoned