Gastronomic offer
At the heart of the kitchen is a team that is truly committed to everything involved in the project. Enthusiastic about the product they work with and the desire to improve with every recipe.
We work under the philosophy of Honest Food, a philosophy where we seek a sustainable balance within the essence of modern gastronomy.
Our menu is varied and continuous, perfect for spoon breakfasts in the best brunch style and lunch where the main items are
Gastronomic offer
At the heart of the kitchen is a team that is truly committed to everything involved in the project. Enthusiastic about the product they work with and the desire to improve with every recipe.
We work under the philosophy of Honest Food, a philosophy where we seek a sustainable balance within the essence of modern gastronomy.
Our menu is varied and continuous, perfect for spoon breakfasts in the best brunch style and lunch where the main items are
Gastronomic offer
At the heart of the kitchen is a team that is truly committed to everything involved in the project. Enthusiastic about the product they work with and the desire to improve with every recipe.
We work under the philosophy of Honest Food, a philosophy where we seek a sustainable balance within the essence of modern gastronomy.
Our menu is varied and continuous, perfect for spoon breakfasts in the best brunch style and lunch where the main items are
Embers, we have the same embers but restored, where at different heights we work with vegetables and different cuts of beef, goat, lamb, pork and hunt in season.
Rice, Power Vegetables and the famous “Arroz de entrecot” There are many traditions and culture that are reflected in this dish, that’s why we work with mountain rice, with local and seasonal products.
Wood-fired oven, made in the traditional way, with Catalan pressed bricks and clay, where we work with low temperatures and smoked dishes such as eggs, chicken, lamb, vegetarian dishes…
Embers, we have the same embers but restored, where at different heights we work with vegetables and different cuts of beef, goat, lamb, pork and hunt in season.
Rice, Power Vegetables and the famous “Arroz de entrecot” There are many traditions and culture that are reflected in this dish, that’s why we work with mountain rice, with local and seasonal products.
Wood-fired oven, made in the traditional way, with Catalan pressed bricks and clay, where we work with low temperatures and smoked dishes such as eggs, chicken, lamb, vegetarian dishes…
Brasas, contamos con las mismas brasas pero restauradas, donde a diferentes alturas trabajamos vegetales y distintos cortes de carnes de Ternera, Cabra, Cordero, Cerdo y caza en sus temporadas.
Arroces, Verduras Power y el famoso “Arroz de entrecot” Son muchas las tradiciones y la cultura que se reflejan en este plato, por eso trabajamos arroces de montaña, con productos locales y de temporada.
Horno de leña, hecho a manera tradicional, con ladrillos prensados catalanes y barro, donde trabajamos las bajas temperaturas y platos ahumados como Huevos, Pollo, Cordero, platos vegetarianos…
We smoke, ferment, pickle, cure, preserve and experiment with ethical products. We always prioritise our own products, local, seasonal, with their origin and provenance within Catalonia.
We collaborate with projects with similar philosophies to ours. We visit the farms we work with, and with this the farmers help us to understand and get to know their product better and to enjoy their seasons.
We smoke, ferment, pickle, cure, preserve and experiment with ethical products. We always prioritise our own products, local, seasonal, with their origin and provenance within Catalonia.
We collaborate with projects with similar philosophies to ours. We visit the farms we work with, and with this the farmers help us to understand and get to know their product better and to enjoy their seasons.
We smoke, ferment, pickle, cure, preserve and experiment with ethical products. We always prioritise our own products, local, seasonal, with their origin and provenance within Catalonia.
We collaborate with projects with similar philosophies to ours. We visit the farms we work with, and with this the farmers help us to understand and get to know their product better and to enjoy their seasons.