Local, seasonal cooking
This restaurant is now in the hands of the fourth generation of the same family. Can Marquès opened in 1920 – just in front of what would later become the Mercat del Lleó – which makes it one of the longest-running restaurants in the city. The closeness of the market has a clear influence on its cooking, which is based on local, seasonal ingredients. They stick to certain rules when it comes to their lunchtime menus: Thursday is rice day, and on Wednesdays in winter, 'escudella' soup and accompanying 'carn de olla' (meat cooked in the escudella) have to be on offer. The chef, Imma, puts together set menus with three starters and three main options, as well as delicious desserts. Salad, soup or a hot dish for the first, and fish, meat or stew to follow, with organic yoghurt, baked apple or the assortment of home-made cakes for dessert, along with a drink, bread, olives and coffee – all for €14.50. You can't ask for much more.
|Venue name:||Can Marquès||Contact:|
Pl. Calvet i Rubalcaba, 3
|Opening hours:||Mon-Sat 9am-4pm; Mon, Thu-Fri 8.30pm-10.30pm|