Asparragus cream
Núria Roig
Salmon tartare, japanese flavors
Workshop during the pandemic
Cooking and dining space
Mise en palce, ready to start cooking
Lapin a la Bourguignonne
Tradition workshop
Toasted soup, Bages region traditional speciality
Pork cheeks stuffed with mushrooms, parmentiere
Cod cooking
Cod in leek cream, Hofmann recipe
Pickled bonitos
Cutting technique workshop
Cutting technique workshop
Ready for after workshop dinning
Wines D.O. Pla de Bages
Casa de la Volta, Salelles, Pla de Bages
Pla de Bages, Monterrat view