A pleasant little eatery on the road to El Serrat, which knows how to renovate its terroir while maintaining the good habits of a long and varied menu. A dozen tapas, including "bravas de muntanya", croquetas à l'iberico et poulet, eggplant en escalivade, and a number of typical, well-made dishes, such as oxtail ravioli, bacalla (cod) à la brasa, or pig's trotters with boutifarre ravioli. Low prices, including wine.
Albert Coll Cuina Chef
