L'especialitat d'aquest cèntric restaurant de Badalona és la cuina feta amb brases de carbó d'alzina. S'hi pot degustar carn, peix i verdures, a més de molts altres plats típics de la cuina catalana.

This restaurant in Gelida offers seasonal Catalan cuisine whose ingredients are sourced at the market. It is found in a farmhouse and is an ideal place to eat mushrooms and calçots when in season.

In this Vilassar de Mar restaurant they serve traditional Catalan dishes. Their pinchos, lamb rib, butifarra sausage with white beans, sautéed mushrooms and selections of Iberian meats, pâtés and cheeses are all famous. All their a la carte dishes are served with Catalan bread and tomato.

Can Matías is a restaurant mid-way between Vallès Oriental and the Maresme, in the town of Vallromanes.

From its privileged position, Can Martín offers market cuisine with roots in traditional Catalan cuisine and seasonal produce. The restaurant specialises in grilled meats, has different menus including an a la carte service and a buffet. There is also a large terrace, garden and play area for children. They organise weddings and baptisms as well as leisure activities such as The Vertical Wood.

Can Majó is in Arenys de Mar. Enjoyed in its warm décor and ambience, the rice dishes and Mediterranean cuisine delight customers, as does an a la carte menu with quality produce from the coast.

A family restaurant located in the heart of Barceloneta with a large terrace and interior, modern and pleasant dining rooms. Can Majó offers seafood market cuisine and its speciality is rice dishes. There is also an extensive wine menu.

Can Lluís de Vilassar is a small eatery specialising in homemade food. Dishes such as peppers stuffed with salt cod brandada or pork knuckle roasted with plums and pine nuts can be enjoyed here.

Can Kenji takes its inspiration from the traditional Japanese taverns, the izakayas. Eating in a izakaya consists of ordering different dishes that are shared by all the diners. In this eatery you can eat traditional dishes that you rarely find on the menus of Japanese restaurants in the West, and also interpretations of more conventional dishes from Japanese and Mediterranean cooking. The restaurant is small and quiet.

If the dishes of Catalonia are the cornerstone of its cooking in general, those of Lleida in particular are the ones which most identify it. However much the years go by, they never wander far from this philosophy and the use of natural products in their recipes, traditional and with an excellent price-quality relationship. With this approach, the classic snails, dough covered with red pepper and eggplant, and Lleida cold meats are never absent, of course.