Carpi Pizza Vilassar allows us to enjoy Italian cuisine in our own homes. They make pizzas, hamburgers, pastas and salads. Orders can be placed by internet.

The five sole tables of Capritx are the most sought after in restaurants past and future. It is a development of an inn which was opened in 1952 in Terrassa by the grandparents of the young chef Artur Martínez, who is responsible for its transformation and the Michelin star which the restaurant boasts today thanks to his highly unique and creative cuisine.

A bar restaurant with dishes and snacks, an excellent a la carte menu inspired by the Mediterranean, coal oven cooking, and a magnificent selection of gin and tonics and cocktails.

Can Travi Nou is an authentic Catalan farmhouse known for its charming spaces and for being a gastronomy benchmark in the city. With more than thirty years of experience, they serve Catalan and market cuisine in a rustic and cosy hideaway that's in touch with nature, and seems to have been pulled straight out of a fairy story.

Since the end of the 19th century, Can Suñe has been serving cuisine based on excellently prepared market produce, which is abundant in the area, such as wild mushrooms, peas, beans and the delicious fish and seafood. The menu includes a large variety of starters, and hearty main courses.

Can Solé was founded in 1903 and is one of the most traditional restaurants in the Barceloneta neighbourhood of Barcelona. It has taken on new culinary approaches but its seafood dishes still taste the way they used to do. We could highlight the assortment of rice dishes, noodles, grilled or roast seafood and shellfish, stews and fish sauces, crayfish or common lobster.

This is a place where gourmets meet up and so they only use high-quality produce. They have a takeaway delivery service. On evenings they only open for groups who hire the restaurant.

Can Poal is located in the Vallromanes area in the eastern Vallès district on the border with Maresme, 25 km from Barcelona. Some of its star dishes include: courgette stuffed with salt-cod and olive brandade; tepid Ebro Delta mussels with herb mayonnaise; roast chicken and acorn cured ham croquettes; roast chicken cannelloni with white sauce and parmesan crumble. The dish of the day: dry rice with Iberian ham, shiitake mushrooms, piquillo peppers, green beans and butifarra esparracada.