Chef Óscar Piedra gives his name to this restaurant in Sallent. Since it opened in September 2007, it has promoted modern, high quality cuisine in the Bages district. There are two separate spaces in the Ospi: the café and the restaurant. The dishes are the result of the time spent in a traditional kitchen and the chef's imagination. The carpaccios , always on the menu, are prepared to suit all palates. You can choose between the classic beef with shavings of Parmesan and foie and other more unusual types, such as the carpaccio of ceps with marcona almonds and old mustard vinaigrette, Galician octopus with spicy red pepper oil or prawns with Modena vinaigrette and pine nuts. To start with, there are also some great first courses, some a little lighter such as a cream of vegetables with poached egg and foie, and others that are heartier such as Oristà chick peaks with cod tripe and raisins or Perol butifarra ravioli with wild mushrooms, when autumn comes around. The fish dishes bring ideas to the table such as the common Pandora caught on the coast filled with crayfish; monkfish loin with pineapple, crunchy leek and scaled with garlic, or fillets of sole with sea anemone sauce. As for the meat, you can also choose between classics such as the oven-roasted back of kid with pot-roast potatoes or other more personal dishes such as the magret of duck with sweet wine sauce and essence of crushed aniseed or the leg of lamb stuffed with dates with a Torta de Casar cheese cream. The final touch to a great meal comes from the desserts, and one of the great specialities is the Ospi tirmisu with mascarpone foam, coffee and amaretto ice cream. There is also a meticulous selection of wine and cava and even water from all over the worlds including New Zealand, Canada, Patagonia, the Netherlands and Beverly Hills.
Average price
Credit cards accepted
Wine list
Air conditioned
Catering service

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