PLATES
– CALCOTS baked by the flames of an open fire and served with our ” romesco” sauce.
– Sausage from “Perol”in the Alt Camp and black sausage with “ganxet” white beans.
– Lamb chops baked on a grill and served with baked potatoe and artichoke.
– Homemade house cake with “créme brule”.
– Peeled fresh oranges.
CELLER
– Regional red wine
– A glass of our d.o. Penedes cava
– Mineral water
– Coffee
Price 44,00E per person (VAT Tax included)
More about the menu
The grill works on evergreen-oak carbon. And can be enjoyed on weekends in our own private garden-terrace. In which keeping the spirit of the Calçotada in mind you can observe first hand how they are cooked, and served. The rest of the gastronomic feast is served in the confort of the restaurant’s dinning-rooms.
The “Calçots” we serve in our house are registered I G P “calçots of Valls”. The European community recognizes the quality of this I G P and is obtained by the department of Agriculture, cattle raising (or dealing) and the department of Fishery by the Gerneralitat of Catalunya. These products are differenced by their method of elaboration of primary material, production and because they proceed from a specific geographical zone. The consumer can then enjoy products from our lands, cultivated with perfect conditions of climate and with the effort of the farmer to give us an exceptional quality. Capable of satisfying even the most exclusive of tasts.
Confidence and quality in the produce of our lands are the necessary ingredients for the recepie that guaranties the best “Calçotada “
The ‘calçot’
Calçot is what we call each and everyone of the stems of the sweet white onion. They are planted at the end of August and we can enjoy its harvest the months of winter.
The calçot starts its life when the seed of a white, sweet onion is planted during the last months of the year. When its growth is sufficient and it starts to “despuntar” or to point off. It is then torn from the soil and stored away until the end of August when it is replanted. Before though it must be cut at the top of each in order to let the onion grow it’s stems. During its growth it is necessary to periodically cover with soil. Action which is called to “Calzar” . We do this a few times and that is why it is called an onion of “Calçot”.
The election and preparation of the land on which it is planted, the climate and the work of the farmer in planting and nurturing the produce determines its final quality. Now it is time for the cook to do its job.