In this restaurant, housed in a former biscuit factory, chef Àngel Pascual surprises us with his signature cuisine, earning him a Michelin star. Self-taught, he comes up with highly creative dishes, based on high quality local produce, in singular well-presented combinations. From the extensive and varied menu, we can highlight the salad of chanterelle mushrooms with pickled rabbit loin, carpaccio of scallops with basil sorbet and lentil vinaigrette, a surf and turf dish that combines lobster with rabbit, Osona pork steak with ceps sauce, truffle ravioli with crunchy pancetta, foie with fruit salad, the pea soup with hazelnut and fleur de sel ice cream and, for dessert, the warm white chocolate bun with a passion fruit centre. It has a wide-ranging wine cellar to match the excellent cooking.
Average price
Credit cards accepted
Access for disabled people
Menu in other languages
Catering service

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