Among the specialities of the restaurant, all the dishes are based on fish and include mushrooms when the season arrives. They organise food promotions in which products like mushrooms and many other foods, such as rice and spring onions, become the real stars in different recipes. They also have a large wine menu for the items stored in a magnificent cellar to go with the wide selection of dishes.

Mirko Carturan Cuiner offers signature cuisine based on seasonal market produce, with combinations which are daring in their ingredients as much as in their influences. The menu is a compendium of this style and the search for good produce, and changes constantly in its pursuit of seasonal prime ingredients, seeking the right balance between the old and the new. The establishment’s modern décor is combined with wood features to give warmth to the place.

Located in Born, in a nineteenth-century building, it is a fine example of a Catalan inn. Tradition, elegance, quality and professionalism are the pillars on which this eatery serving traditional Catalan cuisine is built. Dishes such as the broth from stews, macaroni, grandmother's croquettes, cannelloni, black rice, ganxet beans or Bages snails, amongst others.

The Coloma delicatessen is an iconic establishment in the port of El Masnou, as it was one of the first to open there. As well as the charcuterie section, the establishment is also a spacious restaurant decorated with a predominance of wood and has a terrace which is open all year. It offers tasting dishes from the charcuterie, a selection of aperitifs, rice, noodles, traditional cuisine, fish and especially cod.

The main restaurant of Can Bonastre, Tribia, shares space with a wine cellar and is located in an old traditional factory with a Catalan vault which contrasts with the modern and understated décor of the location. The old and the new also share space on the restaurant a la carte menu, a collection of typical recipes from classic Catalan cuisine which have been brought up to date with a modern and creative touch.

This gourmet restaurant, advised by El Celler de Can Roca and led by Juan Pretel, offers a very special vision of Catalan cuisine. It boasts a Michelin star and you can eat at its bar as you watch the dishes being prepared. In addition to the main menu, there are tasting menus paired with wines, and at lunchtime you can choose from the Moo Menu.

To eat with Barcelona below you is one of the attractive features of the Torre d’Alta Mar restaurant, located at the top of the Port Vell cable car tower. It was designed by Carles Buigas and constructed in 1929 for the Barcelona Universal Exhibition. The seafood cuisine, with its special focus on rice dishes and fish, transforms the experience into an absolute pleasure.

In the Ospi restaurant, Óscar Piedra makes tapas following good old fashioned tradition. They are prepared in a much more original way to show that design can also be part of these small dishes. As well as these distinctive tapas, there is also a daily menu, breakfasts and dinners. For whoever wants to enjoy a wide range of recipes, this is the restaurant with its capacity for some forty people. The décor is modern and elegant and much more formal than a cafe. The dishes are the result of the time spent in a traditional kitchen and the imagination of the chef.

Vins i Teca restaurant features traditional cuisine mixed with other more creative ideas such as mushroom salad and foie gras; cannelloni with mushrooms, foie gras and truffle; calçots pie with shrimp or crispy nest with tomato conserve, gorgonzola and foie. There is also a wide selection of salads with cottage cheese, dried tomatoes, pine nuts and Parmesan, and pesto vinaigrette, all from among a long list.

The restaurant has a main dining room for a maximum of 50 people; a private room for 10 people, and a summer dining room in the open air. The a la carte menu is distinguished by its use of fresh produce from the region. The restaurant, like the hotel, can be found in Montseny Natural Park, in Viladrau.