Can Boix Menu

From a reviewer’s perspective, the menu at Can Boix presents a refined yet deeply rooted Catalan culinary identity, balancing traditional flavors with creative presentation across every section. The selection of snacks (“per picar”) sets the tone with highlights such as La Gilda passada per la brasa, Coca de Sant Esteve torrada i xucada amb tomata, Pernil de Gla Patabrava DO Guijuelo (120gr.), Anxova amb formatge fresc (1u.), and Focaccia amb sardina fumada (1u.), offering a strong start that leans on quality ingredients and bold simplicity. The starters (“entrants”) continue this narrative with dishes like Bacallà marinat, ceba de Figueres i confitats, «Lingot» de foie micuit caramel·litzat, Ous de gallines felices «estrellats» amb pernil de Jabugo, Carpaccio de vedella i Terrós de Mas Alba, and Carpaccio de gamba vermella, showcasing a careful interplay between land and sea. Main courses (“per continuar…”) elevate the experience further with comforting yet sophisticated plates such as Tall de turbot al forn, Llom de bacallà amb samfaina, Peus de porc sense feina, vieira i suc de vi ranci, and Melós de vedella amb fetge gras, reflecting a strong respect for slow-cooked depth and coastal influence. The rice dishes (“arrossos,” minimum two people) stand out as a communal highlight, featuring D’espardenyes i botifarra negra, De Llobregant i costella de porc ibèric, and Del Senyoret, each emphasizing rich, shareable flavors. Finally, the desserts (“per acabar”) bring a polished closure with indulgent options like Pastís fluid d’avellanes i gelat de Baileys, Recuit de Fonteta, mel i crespianes, and Pastís de formatge Mas Alba, ensuring a well-rounded and memorable finish to an impressively cohesive menu.