Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the silky Crema Catalana, calling it a perfect, caramelized finish. The overall vibe is one of rustic elegance, with simple, high-quality Catalan flavors shining through.
“The difference between crema catalana and crème brûlée is that crema catalana is cooked directly on the stove with starch added, not in a bain-marie. It's so good — I love crema catalana. The flavour is really prominent.”
What creators say
1 creator has covered Masia Valls de Caldes. Most active: Where The Foodies Go
A fantastic traditional Catalan restaurant up in the mountains near Valls, where you can experience the iconic calçotada feast with endless calçots, grilled meats, and crema catalana — absolutely worth the detour.
Dishes mentioned
Calçots con Salsa Romesco
These calçots are basically elongated, blanched onions grilled over vine prunes until they're completely charred on the outside. But the flavour is super delicate, not strong at all. You dip them in this incredible salsa romesco — made with bread, almonds, tomato, peppers, maybe a bit of chilli and vinegar — and it's a game changer. I could eat a whole bunch of these. There are no words in Italian, Spanish, or any language to describe how good this is.
Butifarra Catalana
This Catalan sausage has blood pudding inside, so it's almost like a pudding in texture — very different from our Abruzzo sausages. The spicing is much more delicate, with a slight iron flavour from the blood. It's served on a bed of beans, and it's absolutely stratospheric. The difference between this and supermarket sausage is like night and day.
Chorizo a la Brasa
This chorizo is grilled over embers, and it's got that pimentón — the pepper that gives it that colour. There are spicier and milder versions. It's incredibly good, served on a bed of beans.
Agnello alla Brace
The lamb is grilled over embers, and you have to eat it first because it cools down quickly. It's tender and delicious.
Carciofo alla Brasa
This artichoke is grilled over embers — it's a heart of artichoke, simple but out of this world. Perfect to cleanse the palate after all that meat.
