Description
Chef Carles Gaig is very creative. He prepares what is considered haute cuisine that is a combination of traditional Catalan cooking and his own innovative ideas. An outstanding example is his pigs' trotters stuffed with duck confit. The cellar offers an exceptional choice and holds over 10,000 bottles in stock. There's even a selection of fine Cuban cigars to tempt you. The building itself was an old inn and retains a hospitable atmosphere.