At the Fonda Gaig the food is very traditionally Catalan, like that at Petit Comité, in a return to grandmotherly Catalan basics.

Fonda Gaig - Barcelona

Carles Gaig and a growing number of top chefs are going back to simpler and more affordable food.

Gaig’s traditional pastas are legendary: slender cannelloni with a decadent multimeat filling, and macarrones del cardenal, silky pasta tubes cloaked in a divine sauce of cream and onion sofrito under gratinéed Parmesan.

Fonda Gaig - Barcelona

Look for standards such as botifarra amb mongetes de ganxet (sausage with white beans) or canelons de l'Avia (Grandmother's cannelloni) or pollastre de gratapallers a la casssola (stewed free-range chicken).

An interpretation of the traditional Catalan cuisine that has made Carles Gaig synonymous with top Barcelona dining since 1869, this new enterprise is making a place for itself in Barcelona's continous evolving cuisine.

A great destination for a long lunch or dinner, very relaxed, very Catalan and in a super comfortable ample dining room,  with red leather armchairs, careful soundproofing and mellow lighting.