Capicua
Catalan cuisine of km0. The philosophy of the chefs is to be happy "making the customer happy, giving him good food, with a quality product, sustainable, at a good price and trying to get him as close as possible to our establishment".
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Dishes we make with local products
- Bone belly
- Dishes with recovered seed tomatoes: Oxheart
- Full pink
- apple
- etc... Others with local legumes: such as Ganxet beans
- of the snow
- carai
- etc... Eco sausage from Vic
- etc... In summary
- products from Vallès and surroundings.
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More information
- Type of cuisine: Restaurant of Catalan cuisine "with touches from here and there" founded in 2010, defines chef Isaac Gómez and Aina... With the seal of Slow Food, Gómez details that it offers a "good, fair and clean" cuisine. We try to get the best product, at a fair price for the producer and as close and ecological as possible". Trained in kitchens such as those of Martín Berasategui, El Racó de Can Fabes or El Bulli.
- Daily menu
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Average price
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Entre 30 i 40 €
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