Comerç

Since it opened seven years ago, its cuisine has combined Mediterranean style and Arab traditions, with local tapas and dishes such as gildas and smoked sardines; Algerian recipes, such as beef tagine and couscous with lamb sausage; and fusion dishes, such as meatballs seasoned with cumin. The terrace is great for an aperitif, which is why they offer creations such as marranadeta, which includes potatoes with mussels and olives. The owner divides her time between the audiovisual production sector and the restaurant sector, and you can strike up a chat about cinema with Juan, the manager of the restaurant. They also manage the restaurant inside the Hípica Foixarda, which they have called Petit Hípica.