When Cal Mingo opened its doors in Viladecans in 1998, it already had ten years of experience behind it in Castelldefels. The market and traditional cuisine gives life to a restaurant with a long menu that also offers innovative seasonal dishes. The cod and the rice dishes are some of the specialities of the house.

Cal Marçal is a family restaurant which has been providing the best of service since 1984. The Sayós family is in charge of this business and brings to the table the best of Catalan cuisine from the Berguedà area and the best charcuterie from the region. They always work with seasonal produce. Here you can also let your meal go down by relaxing at the Cal Marçal hotel to complete a full evening.

Cal Garretà serves country cooking in the little town of Graugés, in the Avià area and part of the Berguedà region. In this eatery you can enjoy the best dishes from traditional cuisine that is homemade and Catalan, full of flavours, all of which is in a natural setting whose landscape is amazing. Their speciality are disguised potatoes, black peas, and also grilled meats, snails and roast lamb.

“We have everything and more” is the motto of Cal Ferrer, in Borredà. And we are indeed before a restaurant which goes a little further than what we expect of a classic town bar and restaurant, with the typical served breakfast and more elaborate dishes made with local, natural produce. Cal Ferrer is also a supermarket, tobacconist, newsagents and they even have apartments to rent. As we were saying: everything and more.

Cal Carreter is in Cantonigròs and specialises in meats cooked over the hot coals. There is also sausage and cold meat platters as well as salads.

Cal Blay Vinticinc is in a Modernist building among the Penedes vineyards, an ideal place to try the suggestions from the updated Catalan cuisine, accompanied by the best local wines. It is traditional cuisine adapted to the new cutting-edge lines from Felix Aranda.

This eatery is located in a modernist house in the upper part of Barcelona and its décor recalls the first cafes of the early twentieth century, which were places where people gathered to talk about politics. It also has a beautiful terrace surrounded by nature. Its cuisine is seasonal and prepared with local produce.

Chef Romain Farnell is the soul of the transformation of the Salon Diana, the historic dining room of the old Ritz Hotel, now Palace Hotel, in the Caelis restaurant. Farnell offers an elaborate cuisine which draws inspiration from Catalan tradition, without ever forgetting the solid heritage of French haute cuisine or the new creative trends. The result was awarded with a Michelin star.

A labyrinth of flavours in the heart of Barcelona: Mediterranean rice dishes, meats from Castile, farmyard chickens from Asturias and more than 55 types of sangria.

The ground floor of the restaurant houses the Bistrot Ca l'U, which offers diners a more informal experience but with the same gastronomic ideals. It has different private dining rooms and a summer terrace. Its warm design allows us to enjoy seasonal market cuisine.