Whoever makes it to Ca l'Ignasi can savour a la carte dishes like cream of mushroom and Reixagó cheese pasta; wood-fired oven baked cake, Pals rice with the first artichokes and ceps; or barbecued chunks of sirloin with tombet of organic vegetables. All of these dishes can also be paired through a menu of wines from small cellars that are waiting to be discovered.

The restaurant displays on a daily basis the fresh produce acquired by the owner: sea bass, chanterelles or prawns, for example. These can be seen in the front window of this small delightful establishment which stands out because of its personalised service.

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 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.

Diners at Cal Saldoni can enjoy a la carte dishes with seasonal produce. The a la carte dishes can be accompanied by an extensive wine menu which has more than 160 entries. Amongst them stand out classics like Baron de Chirel, Roda I, Aión or Clos Mogador, and emerging wines like Comalats or Mas Igneus.

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.

Ca l'Amagat highlights dishes of Catalan cuisine with local and seasonal products, but also offer some suggestions with their own touch of modern cuisine. Mille-feuille esqueixat salt cod with grilled vegetable salad, confit of duck leg with date puré, kid goat sautéed with garlic and parsley or monkfish on a bed of courgettes. These are just some of the dishes available. When the mushroom season begins and from the middle of September until the middle of November, Ca l’Amagat draws up a menu based on this product as is the custom in the Berguedà area.

Ca l’U is a classic restaurant in the Osona region's capital, Vigatà. It was renovated and moved to a new and commanding place in June, 2006: an eighteenth-century noble house with frescoes by the painter Frances Pla on the wall.

The Andalucía restaurant is very near the centre of Castelldefels. It is a large, welcoming and friendly establishment that offers two different types of menus: daily and weekend. Their gastronomic range is wide and varied, featuring Mediterranean cuisine with shellfish specialities. They also make dishes such as rice, porcini carpaccio with foie, cod, octopus and steak cooked on the stone, not forgetting the tapas. It has a room for celebrations and a pleasant terrace.

La Pepa Jaleo is an establishment very close to Vilanova i la Geltrú beach which specialises in tapas and sharing dishes based on fresh, high-quality, local ingredients.