Ca l’Enric began life in 1882 as an inn for travellers and a small shop for supplying farmers in the area. In 1965, with the arrival of Desideri’s wife Dolors, the “platillos” appeared, followed shortly afterwards by the casseroles and the weekend grill. The old inn had by this time become a fully-fledged restaurant, which is where the story of Ca l’Enric begins. Currently Desideri and Dolors’s children continue to evolve this traditional cuisine, discovering the essence of the area’s flavours.
THEN AND NOW
An inn dating back to 1882, whose interior design
is contemporary, cosy and quiet; the ideal setting for sampling
a contemporary interpretation of the cuisine of yore.
A RUGGED TERRAIN
La Vall de Bianya is a rugged, cold isolated and sparsely-populated
region, and this isolation has contributed to the preservation of this
area of natural interest with its great biological wealth.
A HOUSE WITH A HISTORY
Stepping into Ca l’Enric, we enter via the old grocery shop, which
also became a barbershop where Desideri would take advantage
of the Sundays to give the local farmers a haircut.
THE CUISINE
We offer an interpretation of the traditional Catalan cuisine, with seasonal produce and ingredients from the immediate surroundings, the forests of La Vall de Bianya. We select the best products, and recreate the flavours of the traditional cuisine with a touch of avant-garde.
THE MENU
STARTERS
Steak tartar
40-day aged rib-eye steak tartare, emultion of the field.
42.00€
—
Seasonal mushroom.
34.00€
—
Partridge with cabbagge
Pickled partridge,Brussels sprouts stuffed with partridge pâté, kale, cabbage confit
35.00€
—
Pumpkin ravioli
Pumpkin ravioli, crème fraiche, anchovy
35.00€
—
Salsifi
With “carbonara” sauce.
38.00€
FISH
Hake
Hake cocochas, green sauce of forest nettle, and sea nettle
34.00€
—
Red mullet
Soasado and grilled red mullet
42.00€
—
Norway Lobster with pheasant
Grilled lobster, head emulsion, “escabeche” pheasant
45.00€
MEATS
Wild hunting bird
Grilled breast and thigh, toast with its pate, esterification of roasted corn.
45.00€
—
Goat
With chestnut and donut of mushroom Duxelle, wild potato and celeriac parmentier.
42.00€
DESSERTS
Fig tree
Cottagge cheese, fig leaf slush, fig
15.00€
—
Sara
Different textures of almond and butter, coffee.
15.00€
—
Saffron
Basil jelly with roasted corn, chocolate with saffron and differents textures of corn.
15.00€
THE CELLAR
Without knowing it, the house’s old water cistern had the optimum conditions of
temperature and humidity to become an excellent wine cellar. Nowadays it houses
a selection of the best domestic and international wines.
CELEBRATIONS
We have an idyllic place for make celebrations , place with capacity for up to 300 people and a large garden for ceremonies and the possibility to prepare the snacks on the garden.
HOSTAL DE CA L’ENRIC
It is a new space where we want to return to the origins of our home. Traditional dishes with all the essence of Ca l’Enric.
We offer a daily menu from Tuesday to Friday noon. Also the option to taste a la carta from Tuesday to Friday noon, Friday and Saturday nights.
