Gresca

Gresca opened in 2006 with the promising, young master of Catalan gastronomy, Rafael Peña, at the helm. Peña already had an impressive professional track record. But he is not alone in this business venture. He is accompanied by Mireia Navarro, who moves elegantly amidst the few tables at this restaurant. It is well worth visiting Gresca to try some of their original ideas. These include cap i pota with marinated vegetables and the mosaic of octopus with butifarra blood sausage, to name just a few. And as is to be expected, the range of desserts and wines is also impressive, interesting and well selected.
Average price
High
Medium
Location
City centre
Urban
City
Services
Credit cards accepted
Access for disabled people
Wine list
Menu in other languages
Air conditioned
Music

On the map