We'd add
Escudella i carn d'olla
Escudella, the Catalan boiled pot: broth with a big pasta shell first, then the meats, pilota meatball, botifarra negra blood sausage, pork, veal and hen. A whole meal, the house's weekly pot and a winter staple.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstCap i pota amb cigrons
- TechniqueBraised
Cap i pota, veal head and trotter braised with chickpeas. The main that brings us back, any time of year.
From Ca l'Estevet's own menu and pages, as we read them in October 2026.
Ca l'Estevet
Catalan · historic fonda · El Raval, Barcelona
Carrer de Valldonzella 46, 08001 Barcelona
- Food + wine
A Raval dining room that has cooked Catalan food for well over a century, now with the family's fourth and fifth generations. It cooks from the old Catalan recipe book, pots and all.
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