Menu to Taste

Ca l'Enric

Catalan, Modern Catalan, Mediterranean · La Vall de Bianya · Michelin One Star · Chef Jordi Juncà

Awarded one Michelin star, Ca l'Enric features modern Catalan cuisine by chef Jordi Juncà and co-chef Isabel Juncà in La Vall de Bianya. Housed in an 1882 former roadside inn, the restaurant reinterprets traditional forest and seasonal ingredients through dishes like Santa Pau white beans with cuttlefish.

Nacional 260, km 91, 17813 La Vall de Bianya, La Vall de Bianya

  • 1 Michelin Star

Menu

Set Menu

  • Discovering La Vall (165) — Carrot tartlet; Pastanaga al comí; Tomato bonbon; Mushroom “duxelle” canapé; Cold cuts from our house; Zucchini flower; “Dadinho” from Farró; Anchovy, smoked butter and truffle; Anxova, mantega fumada i moixernó; “Sabayón“ egg; Garden Sour; Simmental beef tartare; Tuna with tomato; White beans from Santa Pau; Ceps³; “Sea and mountain“; Red mullet soasado; Beef tongue; Wood pigeon terrine; Apricot, vanilla and lime; Our version of la Sara; Petit fours; “Rillete” de conill; Cansalada amb “corte”; Orella de porc fregida; Espàrrecs blancs; Bolets de primavera; Llobarro a la brasa; Cabrit de “ramats de foc”; Gebrada de la Vall; Timbal de maduixes amb roses

Dishes

  • Oak Forest Underbrush (45) — Tartar of matured cow loin with wild herb emulsion and beetroot, served in two courses.
  • Preserved Tomato Terrine (35) — With pickled vegetables, basil mayonnaise, tuna mayonnaise, and cauliflower couscous.
  • Ceps³ (40) — Ceps cream, raw ceps, ceps, pine nut praline, and cured meet.
  • Santa Pau bean bonbon (35) — With cuttlefish, its liver sauce and ink, and Santa Pau bean nitro crisp.
  • Surf & Turf (45) — Of sautéed chanterelles, chanterelle pil-pil, mini “llonganissa” meatballs, lobster, and Iberian pork jowl.
  • Forest textures (40) — Confit ceps, pickled ”rovellons”, “camagrocs” prepared “bilbaïna” style, chanterelles, “trompeta de la mort”, deer tataki, pumpkin, pomegranate and “crispy nitro” of ceps cream.
  • Truita oberta (52) — De moixernons i gambes
  • Espàrrecs blancs (40) — Maionesa d’arengada, salsa de calçots i moixernons
  • Blanqueta de vedella (40) — “Gyoza” farcida de vedella Angus, dau de tofu amb crema de moll de l’os, dau de tendons de vedella, api-rave, amanida fresca de brots i herbes silvestres, “yakitori” de picanya de vedella madurada a la brasa, moll de l’os amb tempura i caviar.
  • Bolets de primavera (45) — Puré de bolets, rovell d’ou curat, clara cuita, tirabecs, espàrrecs de marge, flor blanca, pil pil de bolets, farigola i croqueta de cecina de bou.

The Experience

In a historic setting and set in the countryside. The meal is structured around a tasting menu and à la carte dining. A good fit for a romantic evening.

  • Occasion: Romantic
  • Format: Tasting menu, À la carte
  • Setting: Historic, Countryside / estate

Phone: 972 291 206

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