{"id":157,"date":"2015-12-14T15:48:08","date_gmt":"2015-12-14T14:48:08","guid":{"rendered":"http:\/\/www.restaurantcalenric.cat\/en\/home\/"},"modified":"2025-09-26T11:07:47","modified_gmt":"2025-09-26T09:07:47","slug":"home","status":"publish","type":"page","link":"https:\/\/www.restaurantcalenric.cat\/en\/","title":{"rendered":"Home"},"content":{"rendered":"
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Ca l\u2019Enric 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\u2019s 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\u2019s children continue to evolve this traditional cuisine, discovering the essence of the area\u2019s flavours.<\/h3>\n<\/div>\n

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THEN AND NOW<\/h3>\n
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An inn dating back to 1882, whose interior design
\nis contemporary, cosy and quiet; the ideal setting for sampling
\na contemporary interpretation of the cuisine of yore.<\/p>\n<\/div>\n

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A RUGGED TERRAIN<\/h3>\n
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La Vall de Bianya is a rugged, cold isolated and sparsely-populated
\nregion, and this isolation has contributed to the preservation of this
\narea of natural interest with its great biological wealth.<\/p>\n<\/div>\n

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A HOUSE WITH A HISTORY<\/h3>\n
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Stepping into Ca l\u2019Enric, we enter via the old grocery shop, which
\nalso became a barbershop where Desideri would take advantage
\nof the Sundays to give the local farmers a haircut.<\/p>\n<\/div>\n

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THE CUISINE<\/h3>\n
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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.<\/p>\n<\/div>\n<\/div>\n

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MEMORIES IN EVOLUTION<\/h3>\n
\nCarrot tartlet whit cream fresh and anchovy
\r\nCrispy porck belly
\r\nCold cuts from our house
\r\nVegetable taco from the garden
\r\n\u201cDadinho\u201d from Farr\u00f3
\r\nCuttlefish fritter
\r\n\u2022
\r\nTomato terrine with pickles, basil and tuna mayonnaise
\r\nWhite beans from Santa Pau with cuttlefish
\r\nCeps\u00b3
\r\n\u201cSea and mountain\u201c of mushrooms, sausage and lobster
\r\nSole Donostiarra with wild nettle
\r\nAngus beef with oxtail Wellington
\r\n\u2022
\r\nThe fig tree
\r\nOur version of la Sara
\r\n\u2022
\r\nPetit fours
\r\n
\r\nBread serving included
\r\nThe menu can be accompanied by wine pairings. 50\u20ac
\r\nTotal taxes included\n
BOOK<\/a><\/div>\n

* Depending on the market, there\u2019s a chance that we may change the meats.<\/p>\n

132\u20ac<\/div>\n<\/div>\n
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DISCOVERING LA VALL<\/h3>\n
\nCarrot tartlet whit cream fresh and anchovy
\r\nTomato bonbon
\r\nMushroom \u201cduxelle\u201d canap\u00e9 with white sausage of garlic and parsley
\r\nCold cuts from our house
\r\nZucchini flower with river salad
\r\n\u201cDadinho\u201d from Farr\u00f3
\r\nAnchovy, smoked butter and truffle
\r\n\u201cSabay\u00f3n\u201c egg from Can Pere Xic
\r\nGarden Sour
\r\n\u2022
\r\nSimmental beef tartare from Mas Aulina
\r\n Tuna with tomato
\r\nWhite beans from Santa Pau with cuttlefish
\r\nCeps\u00b3
\r\n\u201cSea and mountain\u201c of mushrooms, sausage and lobster
\r\nRed mullet soasado, with topinambur and \u201cBurre Mont\u00e9\u201d
\r\nBeef tongue
\r\nWood pigeon terrine, olive paste and tomato sauce
\r\n\u2022
\r\nApricot, vanilla and lime
\r\nOur version of la Sara
\r\n\u2022
\r\nPetit fours
\r\n
\r\nBread serving included
\r\nThe menu can be accompanied by wine pairings. 66\u20ac
\r\nTotal taxes included\n
BOOK<\/a><\/div>\n

* Depending on the market, there\u2019s a chance that we may change the meats.<\/p>\n

175\u20ac<\/div>\n<\/div>\n
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THE MENU<\/h3>\n
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STARTERS<\/h3>\n

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Oak Forest Underbrush<\/strong>; Tartar of matured cow loin, served in two courses.
\n45.00\u20ac<\/p>\n

\u2014<\/p>\n

Preserved Tomato Terrine<\/strong>, with pickled vegetables, basil mayonnaise, tuna mayonnaise, and cauliflower couscous.
\n35.00\u20ac<\/p>\n

\u2014<\/p>\n

Ceps\u00b3<\/strong>: Ceps cream, raw ceps, ceps, pine nut praline, and cured meet.<\/p>\n

40.00\u20ac<\/p>\n

\u2014<\/p>\n

Santa Pau bean bonbon<\/strong>, with cuttlefish, its liver sauce and ink, and Santa Pau bean nitro crisp.<\/p>\n

35.00\u20ac<\/p>\n

\u2014<\/p>\n

Surf & Turf of saut\u00e9ed chanterelles<\/strong>, chanterelle pil-pil, mini \u201cllonganissa\u201d meatballs, lobster, and Iberian pork jowl.<\/p>\n

45.00\u20ac<\/p>\n

\u2014<\/p>\n

Forest textures<\/strong>: confit ceps, pickled \u201drovellons\u201d, \u201ccamagrocs\u201d prepared \u201cbilba\u00efna\u201d style, chanterelles, \u201ctrompeta de la mort\u201d, deer tataki, pumpkin, pomegranate and \u201ccrispy nitro\u201d of ceps cream.<\/p>\n

40.00\u20ac<\/p>\n<\/div>

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FISH<\/h3>\n

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\u201cSea woodcock\u201d (Roger)<\/strong>
\nLightly seared, with Jerusalem artichoke pur\u00e9e and beurre mont\u00e9 made from its own jus.
\n42.00\u20ac<\/p>\n

\u2014<\/p>\n

Sole<\/strong>
\nIn Donostiarra style, with beurre blanc and various textures of forest nettle.
\n42.00\u20ac<\/p>\n<\/div>

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MEATS<\/h3>\n

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Wood pigeon terrine<\/strong>, olive paste and tomato sauce, corn pur\u00e9e and toasted corn.<\/p>\n

45.00\u20ac<\/p>\n

\u2014<\/p>\n

Angus beef with oxtail Wellington<\/strong>, green pepper sauce, Padr\u00f3n pepper sriracha, eggplant and parmesan croquette, and stewed beef taco.<\/p>\n

45.00\u20ac<\/p>\n<\/div>

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DESSERTS<\/h3>\n

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Apricot, vanilla & lime<\/strong><\/p>\n

Vanilla sponge cake, roasted apricot and vanilla cream, vanilla ice cream, wine-osmotized apricot, and lime nitro caviar.<\/p>\n

\u2014<\/p>\n

The fig tree<\/strong><\/p>\n

Fig compote, roasted fig, sheep\u2019s curd foam, fig and Pedro Xim\u00e9nez water, fig leaf granita, and honey crisp.<\/p>\n

\u2014<\/p>\n

Our version of \u201cla Sara\u201d<\/strong><\/p>\n

Various textures of toasted almond, toasted butter ice cream, and coffee meringue.<\/p>\n

\u2014<\/p>\n

Price 16.50\u20ac<\/p>\n<\/div>

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THE CELLAR<\/h3>\n
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Without knowing it, the house’s old water cistern had the optimum conditions of
\ntemperature and humidity to become an excellent wine cellar. Nowadays it houses
\na selection of the best domestic and international wines.<\/p>\n

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CELEBRATIONS<\/h3>\n
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We have an idyllic place for make celebrations\u00a0<\/a>, place with capacity for up to 300 people and a large garden for ceremonies and the possibility to prepare the snacks on the garden.<\/p>\n

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HOSTAL DE CA L’ENRIC<\/h3>\n
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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.
\nWe 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.<\/p>\n

BOOK HOSTAL<\/a><\/div>\n

Or by phone at 972 291 206<\/p>\n

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