Massana

A family-run restaurant with plenty of history and a positive future ahead of it. After more than 30 years at the helm, chef Pere Massana and his wife Ana Roger have brought their children into the business, with one in charge of the dining room, the other bringing fresh impetus to Massana’s cuisine in the kitchen.Here, you’ll find an elegant setting and a combination of tradition and innovation that highlights a constant focus on locally sourced ingredients and the use of contemporary cooking techniques to maximise flavour. There’s also plenty of attention to detail, presentation and balance. Nor is the chef afraid to introduce surprise touches or look further afield for inspiration. He also enjoys reworking the restaurant’s signature dishes such as the superb Homenaje al Magret de Pato Massana, a grilled duck speciality that has been on the menu since 1986.

• Family-Run with Generational Involvement: Massana is operated by the husband and wife team Pere Massana and Ana Roger, who have involved their children in the business—one managing the dining room and the other innovating in the kitchen—blending tradition with fresh culinary ideas.

• Signature Dish with Long History: The restaurant features a signature grilled duck dish, "Homenaje al Magret de Pato Massana," which has been continuously served since 1986, showcasing a commitment to culinary heritage alongside innovation.

• Innovative Tasting Menus with Unique Tapas: Massana offers a 9-course gourmet tasting menu at a moderate price, including inventive tapas such as a translucent 'Bloody Mary' cocktail with melon, a bonbon filled with creamy tuna and tomato jelly, and a shandy granita bonbon with confit lemon jam, reflecting creative flavor combinations and presentation.

• Duck Magret: Featured in a signature dish with herbal oil and pear, showcasing the restaurant's creative use of local ingredients.
• Foie Gras: Used in a unique "chocolate bar" dish with house-made crackers, corn, and flowers, offering a sweet and savory experience.
• Mussels: Marinated with lime and coriander, highlighting the restaurant's ability to enhance simple ingredients with minimal accompaniments.
• Caviar: Often incorporated into dishes like buffalo mozzarella spheres with pesto and tomato soup, adding luxury and freshness.
• Scallops: Featured in a dish marinated in citrus and Douglas fir, showcasing the restaurant's innovative use of flavors.