La Solana de Foradada

This is a cozy establishment set in a 19th-century house. It has a garden and terrace overlooking the valley, delightful on summer evenings and evenings. A dining room with only six tables, for a maximum of 22 people, and a private room for up to 8 diners, warm and welcoming. The highest quality of the raw materials and the care in the elaboration of a renewed traditional kitchen are the principles on which the recognition of which the house enjoys is based. Josep A. Sánchez and Ricard Zamora have been opening and caring for it for over 25 years. From our kitchen come dishes of clean traditional base conveniently adapted to current tastes, where the memory finds flavors already rooted in our genetics. : The broth, with a soft, loose ball, aromatic; a thick romesco to dress up a personal and miniature version of the xató; seasonal rice (autumn mushrooms -argelagons whenever they are given-, sea, black…) The belly of cod in roux of green asparagus; the pickled, gelatinous rabbit -semi-canned sage of ancient origin-; lean meats, patiently candied… And innovation, always subtly present, gains prominence on whimsy in tasting starters and daring desserts: cakes, curds, foams and sponges, clouds and other textures, also combined, -inevitable- with creations of popular sweets that we like so much… And innovation, always subtly present, gains prominence in whims to the tasting of starters and daring desserts. And innovation, always subtly present, gains prominence in whimsy in the tasting of starters and daring desserts: cakes, curds, foams and sponges, clouds and other textures, also combined, inevitably, with creations of popular sweets that we like it so much