Equilicuan
"I was a little tired of the quattro stagioni," says Davide Poso. It works with local products – and, when it can't be, imported; often unusual in a pizza. It was born from the idea of two friends who want to bring together two gastronomic cultures: Catalan and Italian. The epicenter of the restaurant is the pizza with original dough, a mixture of organic flours that have fermented between 36 and 48 hours. She defines herself as "familiar and young, and eager to innovate and surprise".
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Dishes we make with local products
- Classic pizzas and
- also
- Daring
- like the octopus of Tarragona
- tuna with nettle cream or roe deer with soft linden cheese and orange compote
- or calçot.
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More information
- Type of cuisine: Fusion of Italian cuisine with local and seasonal products.
- Daily menu
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Average price
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25€
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