Launched in early 2019, Cal Trapella offers modern Catalan cuisine using fresh local products. Alex, the chef, sources quality ingredients daily from nearby markets. The restaurant has an interior patio and is decorated in the style of a traditional Catalan farmhouse. Vegan, vegetarian and gluten free options are available on the menu.
Above: Stuffed sanfaina wrapped with zucchini strips. Other starters include the “Trapelles Potatoes” (bravas) and the Quinoa Salad, with avocado, spinach, cherry tomatoes and tender onions.
Above: Mussels “Trapellas” steamed in red mojo sauce. Craft beer and a wide selection of local wines compliment the food.
Above: Grilled fresh tuna with sauteed vegetables. Other main dishes include the Cod “a la llauna” on beans “Santa Pau” and snow peas or the Lentils and Chia burger with baked tomatoes, toasted onion and romesco sauce.
Among deserts the cheesecake is a popular option with alternatives such as chocolate vegan ice cream. Cal Trapella has a capacity for 40 people and private rooms are available.