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
Oak Forest Underbrush; Tartar of matured cow loin, served in two courses.
45.00€
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Preserved Tomato Terrine, with pickled vegetables, basil mayonnaise, tuna mayonnaise, and cauliflower couscous.
35.00€
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Ceps³: Ceps cream, raw ceps, ceps, pine nut praline, and cured meet.
40.00€
—
Santa Pau bean bonbon, with cuttlefish, its liver sauce and ink, and Santa Pau bean nitro crisp.
35.00€
—
Surf & Turf of sautéed chanterelles, chanterelle pil-pil, mini “llonganissa” meatballs, lobster, and Iberian pork jowl.
45.00€
—
Forest textures: confit ceps, pickled ”rovellons”, “camagrocs” prepared “bilbaïna” style, chanterelles, “trompeta de la mort”, deer tataki, pumpkin, pomegranate and “crispy nitro” of ceps cream.
40.00€
FISH
“Sea woodcock” (Roger)
Lightly seared, with Jerusalem artichoke purée and beurre monté made from its own jus.
42.00€
—
Sole
In Donostiarra style, with beurre blanc and various textures of forest nettle.
42.00€
MEATS
Wood pigeon terrine, olive paste and tomato sauce, corn purée and toasted corn.
45.00€
—
Angus beef with oxtail Wellington, green pepper sauce, Padrón pepper sriracha, eggplant and parmesan croquette, and stewed beef taco.
45.00€
DESSERTS
Apricot, vanilla & lime
Vanilla sponge cake, roasted apricot and vanilla cream, vanilla ice cream, wine-osmotized apricot, and lime nitro caviar.
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The fig tree
Fig compote, roasted fig, sheep’s curd foam, fig and Pedro Ximénez water, fig leaf granita, and honey crisp.
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Our version of “la Sara”
Various textures of toasted almond, toasted butter ice cream, and coffee meringue.
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Price 16.50€
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.
Or by phone at 972 291 206
