Can Campanyà
Can Campanyà is a restaurant that was born 50 years ago in a farmhouse of the XVI century AD where the family nucleus is the backbone of the restaurant. Montserrat is the director, Marcel·lí is the head chef, Marta the second chef and Lluís is the head waiter. We are very proud of our origins and the values that our parents transmitted to us, we are farmers and this respect and appreciation for the land is reflected at the table with food made with fresh, seasonal, organic and local products. We always try to buy directly from the producer, thus knowing the roots and history of our raw material and who is behind it and then we handle it respecting its quality to the maximum. We grew up in the kitchen, but also setting the table where we all sat together. We are a family restaurant, where we make traditional cuisine with modern touches. And we are proud to be able to say that we continue to dress the table, taking care of every last detail, so that everyone who comes here feels at home, as our parents did.
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Our specialties of Catalan cuisine are:
- Snails in the can; Our traditional roast cannelloni with truffled béchamel sauce; Señorito's rice; Leg or shoulder of kid cooked with a first cooking at low temperature and finished with a smoky touch thanks to our oak charcoal oven; Roast chicken with mushrooms and black truffle aromas; Stewed beef stew stew with mushrooms on potato parmentier bed
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Dishes we make with local products
- Trinxat of cabbage variety of galap skin of La Verdolaga with roasts and fried egg; 500g organic beef entrecote from La Garrotxa maturing for 30 days; Beef tenderloin with frosted foie gras and port wine sauce
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Average price
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35,00 €
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