Actuality

Can Jubany, "the maximum expression of Catalan cuisine", according to the ARA newspaper.

In August, the newspaper ARA published in the "Mengem" section, the chronicle to Can Jubany visit by Ivan Díez, Adrià Albets and Carles Domènech,

The article is a chronological tour of their experience throughout Can Jubany venue: from the outdoors space, the chicken coop, the vegetable garden and the cherry tree, the porches and to finish it off at the table, enjoying the gastronomy of one of the restaurants considered be among the "great references of today's Catalan cuisine". They end up defining Can Jubany as "the maximum expression of Catalan cuisine".

Highlights include the Scampi tartar with and caviar, the “fideus stew” with pork ribs & prawns, and also the Catalan cheese board, which you can rest assure the choice is superb.


Read this article about Can Jubany in here.

Can Jubany, on the list of the best restaurants in Europe

We are delighted to share with you that the Opinionated About Dining Guide (OAD), has included Can Jubany in the list of the best 16 Catalan restaurants in Europe.

The guide celebrated its annual gala this Tuesday, May 21st in San Sebastián. The lists of different restaurant categories were elaborated from more than 200,000 comments and the contribution of more than 6,000 people who answered the OAD survey.

According to OAD, "it is the only food questionnaire that involves experience in its classification system."

Of the 200 best restaurants in Europe, the list includes 41 in Spain, 16 of which are in Catalonia.

Thanks to all those who voted on this list, but especially thanks to everyone who shares our dream with us, enjoying the experience when you come to our home.

Our Hare à la Royale, at La Coruña Gastronomic Forum 

This March 10th Nandu Jubany participated in La Coruña Gastronomic Forum with a workshop named "Fish and meat, blood dishes."Jubany presented one of his classics: Hare à la Royale, which he prepared with foie, pear and beetroot.

Juanjo López, chef and owner of La Tasquita de Enfrente, prepared a fried and pickled sea lamprey à la Bordelaise and mousse.

The Forum workshops are live cooking sessions, which include tasting.

For three days, from 10th to 12th March, La Coruña Gastronomic Forum will be, once again, the epicentre of gastronomy and one of the most important and prestigious meeting points in the European gastronomic circuit.

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