The restaurant has once again revalidated the “3 Soles” recognition, the highest possible distinction in the annual Repsol Guide, which certifies Can Jubany’s gastronomic offer for 2019.
The Soles Repsol awards gala was held on Monday February 25th at the Tabakalera building in San Sebastián. Nandu Jubany and Anna Orte travelled to the venue excited and satisfied for having once again maintained the hallmark, which recognizes the work of the whole team.
Although five new restaurants have been added to the 3 Soles Repsol list, others have also been removed and this year there are only 38 restaurants nationwide -one more than last year- with such high recognition, among which are restaurants such as Celler de Can Roca, Tickets, DiverXO, Aponiente or Dani García. A good example of how difficult it is to be included.
Although our best recognition is always to see our customers enjoy their experience with us, acknowledgments are always welcome. So, in Can Jubany we appreciate it and will continue to work day upon day to revalidate it!
This weekend, Jubany will have an intense participation in the Trufforum, the International Truffle Congress to be held in Vic.
This is the first time the congress is being held in Catalonia. The aim of Trufforum is to establish connections between professionals in the sector, spreading its values and culture.
Jubany Events will be responsible for the Trufforum inaugural dinner which will be held on Friday, January 24th at the Sucre fairgrounds.
The following morning, on Saturday 25th, Nandu Jubany will give a talk on the black truffle in the Sucre building Auditorium. The talk is open and free of charge.
At the same time, Can Jubany has started serving the Great Truffle Menu this week.
At Can Jubany we are starting the truffle season with our Great Truffle Menu.
With this menu, the Jubany team wish to offer you one of the jewels of the house’s products, which is now at its best.
Among the dishes we have prepared are: Truffle millefeuille with foie gras and apple; Escarole salad with elvers and truffle; Sautéed Peas from Maresme with foie gras and truffle; Truffled fried egg from our pen with souflée potatoes; Chicken poultry cannelloni with cream truffle; Grilled marrow with truffled beef tartare, and Whole truffle a la papillote and potatoes.
The menu finishes with the desert "Let's go truffle hunting", an experience which will leave you feeling like an authentic truffle seeker!