Restaurant and Gastrobar
A gastronomic concept and two ways to taste it.
Gastronomic space located in the building that was home to the Ateneu Obrer Manresà, which after a long period of abandonment has been recovered by Xaro López and Jacint Soler. A couple of self-taught chefs who are committed to an improved Catalan and Mediterranean cuisine with concepts such as proximity, seasonality, “slow food”. The restaurant room with large and separate tables to enjoy in a more classic and quiet format different tasting menus or a la carte where some of the dishes are made in the room in front of the customer. The Gastrobar (indoor and garden) with a more “bartish” proposal of dishes to share or to “nibble” something. Highlight the winery with almost 200 references. Restaurant recommended in the Michelin Guide 2022.