The first thing that grabs your attention when you cross the threshold into Pirineu en Boca is the large space. The design is simple but the style exquisite: high ceilings, reproductions of Romanesque watercolours on the walls, warm and elegant Nordic-style wooden furniture, and an interior patio that can be booked for special occasions.
'We are three things: a store, a butcher shop and a restaurant,' says Gemma Torrescasana, 'and we only sell products that come from the Pyrenees.' Those include Idiazábal cheese from the French Basque Country, D.O. Somontano wines, and plenty more. The common denominator of all the products in the shop is that they are all artisanal, and, in many cases, organic.
This is a philosophy that translates to the butcher shop, where you can find chicken, veal, pork, beef, lamb, duck, rabbit, and an array of cold cuts (made from venison, wild boar, spicy 'sobrassada' sausage), and a magnificent ham from the Pyrenees which will impress even the most fervent fan of the Iberian variety.
The meats are organic and represent a variety of different breeds with varying textures, to cater to all palates. The restaurant uses the quality meats sold in the butcher shop and has a menu with starters, tapas, salads and a section of meat-based dishes that are always served with three sides: a starch, a vegetable and a salad.
You'll be spoilt for choice when it's time to order, as you'll find options like a chicken and veg wok with coconut and peanuts; grilled veal shank medallions with salad, potatoes and sautéed wild mushrooms; and lamb ribs with salad, potatoes and tomatoes. And if you think your options end here, get ready. If nothing on the menu catches your eye, you can choose a cut of meat from the butcher shop and ask the chef to prepare it to your tastes. You'll pay the retail price plus a bit extra for the three sides. All meats, except the wok and the breaded Cordon Bleu, are cooked on the grill.