Portly, jovial waiters have been charming moneyed regulars for more than a hundred years at Can Solé. Over the course of time, many of these diners have added to the framed photos, sketches and paintings that line the sky-blue walls. What continues to lure them is the freshest shellfish (share a plate of chipirones in onion and garlic, Cantabrian anchovies
or red shrimp to start) and fillets of wild turbot, lobster stews and sticky paellas. Beware the steeply priced extras (coffee, cover).
