In the Barcelona region of Bergueda as a part of a “chic rural” hotel, one can find Els Casals, a different type of restaurant, whose main feature is to cook mainly with local products grown, sown, and harvested by themselves, or by their farming neighbours. The “proximity kitchen” expression is fully represented by Els Casals. For this reason, the cuisine of Chef Oriol Rovira depends largely on the seasonal products. The local ambience is rustic and familiar, very relaxed.
The menu offers us delicacies such as la Sobrassada (cured pork sausage with paprika) and honeycomb, bread with tomato, Cabbage salad with pickled partridge, mushrooms and rice with wild pigeon, coast fish with spring onion, romesco (Catalan sauce) or charcoal-grilled beef chop, with spicy peppers.
They have a noticeable selection of wines, with over two thousand references, most of which have Països Catalans label of origin.