Can Solé

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This enigmatic seafood kitchen was founded in 1903 and has quickly become known for it’s exquisitely prepared fish, seafood and rice. Can Solé has been run by the Rovirosa family for four generations.

Montse Rovirosa, daughter Emilio Rovirosa, is currently head of operations at the restaurant. Tradition is important to Montse and she works tirelessly to maintain the customs in the kitchen that her family established before her.

“It’s always been delicious, so why change it?” she says.

The dishes here have a savory simplicity that will delight your tastebuds. Sea cucumber, king crab and various noodle dishes all make great starters. In addition to these plates, make sure you mention the special: Seafood stew with monkfish and cannelloni with foie and truffles.

The primary goal at Can Solé is to create cuisine that brings the most satisfaction to guests. With a menu like theirs, we think they will definitely accomplish this goal.