Cal Trave old cafe and fonda, is a restaurant that passionately combines traditional dishes of the Conca (region) with the input of the avant-garde cuisine.
The day begins with the making of the bread. Josep Ma. and Ma.Carme are responsible for the fermentation and cooking of the bread dough. We make different types of bread; farmhouse bread, xapata, olive, onion, walnuts, raisins, cereals and even sobrassada bread. Antonio the one responsible for our ecological vegetable plot is in charge of collecting different vegetables to prepare the dishes which Josep Ma. with the helping hand of Ma. Rosa and Montse lovingly prepare with the utmost quality. Joan Carles is in charge of the desserts and coffee complements.
We use firewood from olive trees, almond trees, vineyard trees and orange trees, from which M. Carme is in charge of cooking different meats. Antonio our sommelier/connoisseur, recommends sampling the wines and cava from our own Sanstrave’s cellar.
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