In the 1960s, the hermit of the Paller shrine, Joan Baptista Tallada, built the first building in Bagà to set up an inn. Thus, Cal Batista was born. It continues to provide accommodation, and retains the flavour of the past, including the dishes prepared in its kitchens which are based on traditional cuisine using local and seasonal products.

Somorrostro is rustic in design and characterised by its many corners. When we go inside, we can see the kitchen and a slate board on which the dishes of the day appear. The menu is short, but includes the best market produce and meats brought from Argentina. The fresh sautéed prawns, octopus on a bed of potato and red paprika oil, langoustines on a bed of roasted vegetables and guacamole can be highlighted, amongst others.

The skill of chef Jordi Vilà has placed this small restaurant with a long history back at the highest level. It is a benchmark for good cuisine, with a menu featuring high quality tapas and dishes at affordable prices. It is difficult to select a favourite dish, as the creative tide of ideas flowing from Vilà is extensive.

The character, experience and hard work of Xavier Franco are reflected in the culinary range of the Saüc: precise, subtle, well executed, and above all with great presence. A Michelin star has been awarded to its modern and creative endeavour, where the cook’s work can be appreciated in every dish.

Jordi Verdaguer and Montse González live in Torre Simon, a modernist building in Tona which was designed by Domènech i Muntaner. The tower was a summer house, later a prison, and finally a convent and sanatorium. Now its owners have found its true purpose as a restaurant offering traditional market cuisine with original touches. Jordi is the creator of a menu characterised by the quality of its dishes.

In 1987, Cecília Clavell founded this cocktail bar with her four children: Míriam, Elisabet, Jordi and Carles Reig. Jordi Reig won various national and international cocktail-making prizes. The bar has rooms which can be hired by individuals and businesses for parties and events, and they periodically run cocktail workshops.

Sangiovese is the dream of two people who love their work. It was created in two phases: first in small but charismatic premises, then in a designer restaurant, with a large dining room where customers are made to feel comfortable. There is an open kitchen where you can see how the chefs prepare the dishes designed by Pepi Sánchez, and a climate-controlled cellar where Juan Arriaza can keep his liquid treasures.

This is a charming restaurant set in an old house in Cardedeu. It is modern and welcoming and has ambient music and a terrace. It serves traditional Mediterranean cuisine and offers a daily set menu, a Saturday menu and a Sunday menu, and can arrange menus for groups. It specialises in cod and its star dish is foie gras cannelloni There is a wine list and gluten-free dishes are available.