XVI Catalan gastronomic casserole days at Restaurant Pelai

XVI Catalan gastronomic casserole days at Restaurant Pelai
From November 22nd to December 14th

Autumn and the beginning of winter are synonymous with comforting dishes, intense aromas, and seasonal products that connect us to tradition. At Restaurant Pelai, we celebrate the 16th edition of the Catalan gastronomic casserole days, a gastronomic event that pays tribute to local cuisine and the flavors that accompany us during the coldest days.

The stars: seasonal products

Nature sets the pace, and our kitchen follows it. During these days, Prat artichokes, chestnuts, sweet potatoes, and wild mushrooms become the main ingredients. These products evoke the autumn landscape and bring character and authenticity to every recipe.

Comforting spoon dishes

Nothing better than a good stew or soup to warm up. Our proposal includes classics reinterpreted with the Pelai touch:

• Stewed Pardina lentils with seasonal mushrooms and foie micuit
• Chickpeas stewed with “butifarra del Perol” sausage, pork belly, and garlic prawns
• Fisherman’s stew with monkfish, mussels, prawns, and clams
• Surf and turf rice with Prat artichokes, “pota blava” chicken, and prawns

Each dish is designed to be enjoyed slowly, spoon in hand, accompanied by a selection of wines and cavas that enhance the experience.

A sweet ending

To close the evening, traditional desserts are a must: Catalan cream with carquinyolis, Fonteta curd with honey and thyme cream, or fresher options like fruit tartare with coconut soup and mandarin ice cream.

Book your table and experience the essence of authentic Catalan cuisine.
Restaurant Pelai – C/Tallers, 62, Barcelona
+34 618 757 104
reservas@restaurantepelai.com