Located in Rupit, Fonda Marsal de Rupit has traditional Catalan cuisine made with local ingredients. The a la carte menu changes according the time of the year but you can always try typical dishes such as granny’s stuffed potatoes or veal with mushrooms.

Fonda Marina uses top quality produce to make market cuisine with local ingredients from Maresme, which allows it to offer an incredible repertoire of dishes, such as rice dishes and fish from the seafood auction. It has different rooms as well as a private terrace on which not only can you eat and drink but also have a drink in the chill out zone. They have a wine menu, free parking and a bar in the same area.

Fonda Europa is an institution in Granollers. The Parellada family serve traditional Catalan and market cuisine, and were doing so long before this term was created. Local produce is the star of an eatery specialising in knife and fork breakfasts, with traditional dishes such as the capipota, the mongetes del ganxet, the fricassee with moixernons, and the party platters.

In the old part of Barcelona you can find Hotel España, located in a building from the end of the 19th century, with a dining room by Domènech i Montaner. The restaurant brings back the old concept of inns, committed to a more traditional cuisine from the land with a modern touch.

An exquisitely restored farmhouse in Sant Joan Despi, next to Barcelona, is the birthplace of La Follia. Wood, stone, steel and glass make up an elegant scenery where Jo Baixas, the chef, takes creativity to the limit in a dream-like space where you can feel comfortable and where you can enjoy haute cuisine. Innovative creations, often slightly eccentric, that never forget their roots.

Florentina is in the Sant Gervasis neighbourhood and serves traditional market cuisine inspired by the Mediterranean and made with high quality produce. It is a good option for wine lovers since it has an extensive menu with different Designation of Origin labels. It is worth taking a look at the daily suggestions.

Fishop is located on Bulevard Rosa and reflects a new concept in Japanese restaurants, fusing the tastes of Japanese cuisine with those of the Mediterranean. It is a fishmongers and restaurant a the same time, offering a wide variety of sushi and Japanese dishes all of which are made with fresh fish that customers can choose on the premises. They also have a terrace and takeaway service.

Fastvínic serves creative snacks made with different kinds of break, snacks full of consideration and inspired by Km 0, Slow Food and sustainable organic food. This is a venue which pays homage to local, organic produce. It is a designer space where customers can see into the kitchen and there are natural plants. It is a self-service restaurant although orders are brought to the table. Bottles of wine are distributed through a sort of dispensing cupboard which allows clients to serve themselves.

At Estany Clar, Josep Xandri serves traditional cuisine that takes on modern touches by reinterpreting recipes and culinary techniques. He does so in an old farmhouse close to Berga, in a quality project that combines modern signature cuisine with a traditional base that was awarded a Michelin star.

Managed by the pastry cook Jordi Butrón, this restaurant is a place where you can enjoy desserts which alternate between sweet and savoury.