The story
Ca l’Enric began in 1882 as a roadside inn and small shop for local farmers. In 1965, Dolors and Desideri started serving small plates, then weekend stews and grills, turning the old hostel into a full restaurant. Today, their children continue evolving this traditional cuisine, finding the essence of the territory’s flavours. The restaurant’s Michelin star recognises this deep-rooted commitment to quality.
The kitchen offers an interpretation of traditional Catalan cuisine using seasonal products from the surrounding forests and fields of the Vall de Bianya. Dishes recover old flavours with a contemporary touch. The tasting menu, “Descobrint la Vall” (Discovering the Valley), showcases this approach: it begins with house charcuterie, carrot with cumin and anchovy cream, river salad, and an anchovy with smoked butter and moixernons, then moves to dishes like Simmental beef tartare from Mas Aulina, white asparagus with herring and moixernons, and kid goat from “ramats de foc” with morel and aligot. The meal ends with a “Gebrada de la Vall” – a frozen dessert of basil, celery and lemon, or a strawberry timbale with rose and pink pepper.
The old inn has been transformed into a contemporary, welcoming and quiet dining room – the ideal atmosphere for tasting the modern interpretation of yesterday’s cooking. The building’s original cistern now houses an excellent wine cellar, with a selection of the best national and international wines. There is also a separate space for celebrations, accommodating up to 300 people with a large garden for outdoor aperitifs.
The Michelin star awarded to Ca l’Enric reflects the family’s dedication to sourcing the finest local ingredients – from the forests of the Vall de Bianya to the pastures of Mas Farró – and transforming them into dishes that honour tradition while looking forward. The restaurant’s evolution from a simple hostel to a destination for refined Catalan cuisine is a story of place and perseverance.
Recognition
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