Catalonia: halfway between the Lleida plain and the Ebro Delta at the foot of the Sierra de Prades. Seasonal cuisine with the fruits of the Tarragona interior: olive oil, nuts, mushrooms, local wines, and of course “calçots” a kind of long green spring onion famous in the region. A charming, small restaurant specialising in dishes that incorporate local produce with a modern touch.
– weekly menus change each Monday, depending on seasonal availability of ingredients.
– weekend menu.
– a la carte menu modified every 6 months.
There is a special “Calçotada” menu from Jan 6th- 1st May. The “calçot” is a kind of barbecued giant spring onion exclusive to this area of Catlonia, and an emblematic symbol of Valls cuisine. They are eaten in a oner and washed down with red wine from a pitcher in the Calcotada festivals in spring. The traditional crema catalana (Crème brûlée) has been replaced by an exclusive, refreshing “Copa Vallenca” which uses blood-prange sorbet as a base, crema de catalana foam and crushed “carquinyoli” biscuits.