Following the closure of his previous restaurant Gegant, chef Joan Vallès has brought his culinary expertise to this modest venue. Managed by partners Albert and Esteve, the project continues the social legacy of the former Bar Copèrnic, serving as a community hub with a focus on refined traditional flavors.
The menu features standout dishes such as capipota for 8 euros and stewed lamb for 15 euros. Vallès emphasizes slow-cooking techniques and precision, avoiding traditional 'picada' in certain stews to achieve a silkier, more elegant finish to his sauces.
“"In the lamb stew, I wanted a refined and brilliant result, which is why I don't use picada, although I do use it for fricandó."
Beyond the stews, the restaurant is famous for its roasted meat macaroni and a mackerel escabeche that includes ginger, a nod to medieval Catalan recipes from the Llibre de Sent Soví. The meal concludes with a flan that has been perfected over a decade.
