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The spacious dining rooms at his restaurant make it ideal for groups and celebrations. It’s well known for its 'calçotades', when this leek-like product is in season, roughly speaking between December and March, served with an exquisite romesco sauce. In fact, Valls is the place that pioneered the cultivation and culinary exploitation of the calçot, which has since then spread all over Catalonia. Rooms are also available.