QuintaForca
He welcomes his clients in an eighteenth-century house located in a small hamlet between vineyards. "It is a space where we want to stop time, a small restaurant with a great cuisine in constant evolution and faithful to tradition", says Xavi Fabra, also coordinator of Slow Food Catalonia. He invites you to enjoy "the magic of cooking created from the heart" and promises to reveal to diners "unique and ephemeral sensations" that will transport him —they say— "to intimate spaces of our land and his body".
-
Dishes we make with local products
- Head and leg with small chickpeas
- Moixina stew with beans
- Trinxat d'espigalls with herring from the coast
- Poached calçots with truffle and potato parmentier
- Partridge fillets with seasonal vegetables
- angel hair endive with romesco sauce
- Delta canyuts with almond soup
- Black sausage croquette
- Roasted milk kid with stale wine
- Delta oyster carpaccio with broth.
-
More information
- Type of cuisine: Organic, local and seasonal cuisine full of appreciation and commitment, faithful to tradition, suggestive from simplicity.
- Daily menu
-
Average price
-
55€
-