Gardell salt cod loin on samfaina, topped with gratinated allioli. A Catalan classic on Carrer de la Cera, 49.
We use Gardell salt cod loin. We serve it on samfaina, the slow-cooked mix of onion, pepper, aubergine, courgette and tomato that is one of the foundations of Catalan cooking, and top it with allioli, gratinated until golden.
€25.00
“Traditional cooking is the foundation of everything. From there you can do different things, but always with very clear foundations.”
— Albert Güell, chef at Can Lluís
Salt cod came from the North Atlantic and kept for months in salt, which made it one of the best-loved fish in Catalan cooking and the dish of Lent, when meat was forbidden. On our menu we call it “a tribute to the old barrels of salt cod”, remembering the days when cod reached shops and inns in barrels, packed in salt. Salt cod with samfaina is time-honoured home and inn cooking.
If you like salt cod, try our esqueixada (€16.00) or salt cod fritters (€10.50).
