The restaurant is located in Guardiola de Berguedà, in a renovated town house that retains the stone walls and vaulted ceilings. This is a rural house that also has a restaurant where typical Catalan cuisine is available. Their specialities are oak-grilled meat and seasonal dishes, such as those made from mushrooms, wild game and truffles. They also offer a variety of toast and tapas. They make a daily menu and another at weekends and also have group menus.

The Fonda Sala is a family establishment in the heart of Osona. It serves a variety of market food, taking advantage of the closest produce from the land, always shying away from excessive sophistication but without giving up innovation and subtly in the preparation of each individual dish. Every season they aim to serve dishes based on the produce at that time. It has a Michelin star.

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.

In 2000, a new gastronomic concept based on traditional Catalan cuisine, innovation and creativity was born in Santa Margarida i els Monjos. The exploration of new methods to apply to traditional culinary techniques as well as the design of each dish, prepared with local, seasonal produce, forms part of the philosophy at El Racó de la Cigonya.

A restaurant located in the chimney of an old cement factory. The forges and concrete structures have been preserved intact and can be found alongside modern wooden furniture. This eatery is at a height of 30 metres, is panoramic and circular with glass walls. Their cuisine is seasonal and made from local produce. They have an a la carte menu and other different menus, as well as a wine menu with more than 150 entries.

El Bellver is a restaurant that focuses on traditional Catalan cuisine made with local produce and is located at La Calma Ethnology Park in Tagamanent. They have a buffet tasting menu, children’s menu and some organic wines. The restaurant has a terrace, a children's area, rooms for groups and parking. The Bellver is only open on weekends, but you can make reservations on weekdays for groups of a minimum of 10 people. With your meal you get a ticket for a tour of the eighteenth-century farmhouse-museum in which the restaurant is located.

El Racó is a restaurant of clearly homemade tradition and ambience where each day simple cooking is served with good products and friendly attention to customers. The client is always the most important factor here. Everyday they select the best market produce and match them to seasonal products in order to prepare simple and honest food. From Tuesday to Friday they have both a daily menu a la carte menu. On Friday and Saturday evenings and Sundays at lunchtime they have an a la carte service. They also have a dining room for up to 60 people for any kind of celebration.

At Palau Vell, in Sant Andreu de la Barca, you can enjoy a real grilled breakfast every day from 9 o'clock, and the house’s own vermouth aperitif before lunch. It has different areas, such as the lounge with a fireplace, which is the original dining room of the house and one of the most charismatic spaces in the restaurant because of its design.

El Mascarón is a restaurant with a family atmosphere which serves Mediterranean seafood cuisine. Located on the beachfront in Sitges, it stands out especially because of its paellas, fideuás, salads and shellfish aperitifs. With their different sizes and characteristics, its rooms are particularly suitable for hosting business or group meals.

Since 2012, Vilafranca del Penedes has been the new home of El Cigro d'Or, the restaurant that Oriol Llavina ran for ten years in Gelida. Llavina is still in charge, and the spirit is the same; restless, very lively and intense cuisine, just like him, and he plans to continue growing and cooking the produce from the land, promoting the wine tradition from his region.