Four generations have passed through the kitchen of Ca l'Enric since 1882, and in 2002, the prestigious Michelin Guide recognised the work done by the restaurant to update its cooking style. The people responsible for this change are the young Juncà siblings: the three are propronents of what's known as 'ingredient cuisine' ('cuina de producte'). They focus on the local lands and surroundings of the restaurant, which is located in the heart of the Garrotxa region of Catalonia, although they say their cooking is inspired more by forests than by the extinct volcanoes that populate the area. One of their set menus, 'Discover the Valley', works with just such local ingredients: wild mushrooms, truffles, game, eel, river trout, and the like. Another winner is the 'Sotabosc', which brings together ingredients cultivated around the restaurant (veal, wild mushrooms, aromatic herbs, flowers, leaves...). Another of their unique set menus is that based on woodcock, which includes soup, a rice dish, and woodcock that's been stewed and cooked on the grill with 'salmís', a sauce made with the bird's innards, foie and cognac.