In august, we serve dinners during the week
From Tuesday to Saturnday, this August our restaurant is open from 20.30 to 22:30. You are very welcome!
Anchovies: from the sea to the table
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 […]
HOLIDAYS! We open on friday July the 2nd
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!
I love tomatoes!
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
Open today
In Catalunya we celebrate a kind of Second Easter and it's today. So, we keep the restaurant open and you will be very welcome
Malt Whiskies
Malt Whiskies. New additions to our Malt selection. Laphroaig 10 years, one of the most peated and iodined Islay. A Malt with character and personality. Arran 10 years, from the southest island, is probably the sweetest and less peated of all the island ones.
Boletus edulis
Early porcini mushrooms from Osona. Thank you Núria Padrisa.
Radish salad with tuna loin, onion and beef heart tomatoes
Radish salad with tuna loin, onion and beef heart tomatoes
Smoked salmon salad with avocado, tomato and pine nuts
Smoked salmon salad with avocado, tomato and pine nuts
Beans from Castellfollit del Boix
With their own Quality Designation (Denominació Comarcal de Productes Alimentaris del Bages), they are grown in a mountainous area. With a fine texture, neither floury nor pellucid, they are served sautéed with bacon rostinyots with black sausage or perol sausage.
