{"id":3344,"date":"2026-10-14T04:00:57","date_gmt":"2026-10-14T04:00:57","guid":{"rendered":"https:\/\/canlluis.com\/?page_id=3344"},"modified":"2026-10-18T15:22:52","modified_gmt":"2026-10-18T15:22:52","slug":"cap-i-pota-veal-stew","status":"publish","type":"page","link":"https:\/\/canlluis.com\/en\/cap-i-pota-veal-stew\/","title":{"rendered":"Where to eat cap i pota in Barcelona? At Can Llu\u00eds, since 1929"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3344\" class=\"elementor elementor-3344 elementor-3342\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-89a3b7b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"89a3b7b\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7e7d2d1\" data-id=\"7e7d2d1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-eb73123 elementor-widget elementor-widget-heading\" data-id=\"eb73123\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;none&quot;}\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Where to eat cap i pota in Barcelona? At Can Llu\u00eds, since 1929<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t<div class=\"elementor-element elementor-element-64d1310 e-flex e-con-boxed e-con e-parent\" data-id=\"64d1310\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5f924c6 elementor-widget elementor-widget-html\" data-id=\"5f924c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t<style>.cl-pc{max-width:820px;margin:0 auto;padding:56px 20px 72px;color:#201E18}.cl-pc-lead{font-size:20px;line-height:1.6;margin:0 0 40px}.cl-pc h2{font-size:30px;line-height:1.25;color:#3E3F24;margin:48px 0 20px}.cl-pc h2:after{content:\"\";display:block;width:56px;height:2px;background:#BA8747;margin-top:14px}.cl-pc-time{list-style:none;margin:0;padding:0;border-left:2px solid #E7E1D4}.cl-pc-time li{margin:0;padding:0 0 22px 22px;position:relative}.cl-pc-time li:before{content:\"\";position:absolute;left:-6px;top:8px;width:10px;height:10px;border-radius:50%;background:#BA8747}.cl-pc-year{display:block;font-weight:700;letter-spacing:.08em;text-transform:uppercase;font-size:14px;color:#723736;margin-bottom:2px}.cl-pc-press{list-style:none;margin:0;padding:0;display:grid;gap:14px;grid-template-columns:1fr 1fr}.cl-pc-press a{display:block;height:100%;background:#F6F2E9;border:1px solid #E7E1D4;border-radius:6px;padding:18px 20px;text-decoration:none;color:#201E18}.cl-pc-press a:hover{border-color:#BA8747}.cl-pc-out{display:block;font-size:13px;font-weight:700;letter-spacing:.08em;text-transform:uppercase;color:#3E3F24}.cl-pc-date{display:block;font-size:13px;color:#7A7660;margin:2px 0 8px}.cl-pc-tt{display:block;font-size:18px;line-height:1.35;font-weight:700}.cl-pc-more{display:block;margin-top:10px;font-size:15px;color:#723736}.cl-pc-cta{display:flex;flex-wrap:wrap;gap:12px;margin:44px 0 0}.cl-pc-cta a{display:inline-block;padding:14px 26px;border:1px solid #3E3F24;color:#3E3F24;text-decoration:none;font-size:16px;letter-spacing:.04em}.cl-pc-cta a.cl-pc-main{background:#3E3F24;color:#fff}.cl-pc-note{margin:40px 0 0;padding:16px 0 0;border-top:1px solid #E7E1D4;font-size:15px!important;line-height:1.55!important;font-style:italic;color:#6E6A55}@media(max-width:767px){.cl-pc{padding:36px 20px 56px}.cl-pc h2{font-size:25px}.cl-pc-press{grid-template-columns:1fr}.cl-pc-cta a{width:100%;text-align:center}}<\/style><style>.cl-dish{display:grid;grid-template-columns:2fr 3fr;gap:32px;align-items:start;margin:8px 0 0}.cl-dish figure{margin:0}.cl-dish img{display:block;width:100%;height:auto;border-radius:4px}.cl-dish h2{margin-top:0!important}.cl-dish-price{font-size:22px;font-weight:700;color:#723736;margin:14px 0 0}@media(max-width:767px){.cl-dish{grid-template-columns:1fr;gap:20px}}<\/style><div class=\"cl-pc\"><p class=\"cl-pc-lead\">Cap i pota, slow-cooked veal head and trotter stew with chistorra sausage and chickpeas from Sant Antoni. A classic spoon dish on Carrer de la Cera, 49.<\/p><div class=\"cl-dish\"><figure><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/canlluis.com\/wp-content\/uploads\/2026\/10\/can-lluis-cap-i-pota-amb-xistorra-i-cigrons.jpg\" alt=\"Can Llu\u00eds cap i pota with chistorra and chickpeas in an earthenware dish\" width=\"1600\" height=\"1067\"><\/figure><div><h2>How we make it at Can Llu\u00eds<\/h2><p>Cap i pota means \u201chead and foot\u201d: tender, gelatinous meat from the parts of the calf that nobody used to want. At Can Llu\u00eds we cook it slowly with chistorra sausage and chickpeas from Sant Antoni until the sauce is thick and glossy.<\/p><p>On our menu we call it \u201ciconic since 1929\u201d: it is one of the spoon dishes that define the house.<\/p><p class=\"cl-dish-price\">\u20ac18.50<\/p><\/div><\/div><blockquote class=\"cl-quote\" style=\"margin:40px 0 8px;padding:4px 0 4px 24px;border-left:3px solid #3E3F24;font-style:italic;font-size:19px;line-height:1.6\"><p style=\"margin:0 0 8px\">\u201cTraditional cooking is the foundation of everything. You can do different things from there, but always with very clear foundations.\u201d<\/p><cite style=\"font-style:normal;font-size:15px\">\u2014 Albert G\u00fcell, head chef at Can Llu\u00eds<\/cite><\/blockquote><h2>A little history<\/h2><p>Offal (head, trotters, tripe, tongue) has been part of Catalan cooking since the Middle Ages: it appears among the first recipes in medieval Catalan cookbooks. It was the cooking of thrift: when an animal was slaughtered, nothing was thrown away.<\/p><p>The cuts the wealthy did not want became the \u201cesmorzar de forquilla\u201d, the hearty fork breakfast of farmers who went to the weekly markets and stopped at the old inns, the fondes. Cap i pota comes from that world, and together with pig\u2019s trotters it is the most popular offal dish in Catalonia.<\/p><p>The classic recipe starts with a slow sofregit of onion and tomato and finishes with a picada; some cooks use almonds and saffron, others pine nuts and vi ranci. Manuel V\u00e1zquez Montalb\u00e1n, who brought Can Llu\u00eds into his Pepe Carvalho novels, gives two versions in <em>La cocina de los mediterr\u00e1neos<\/em>: one with samfaina and another with ham, chorizo and chilli.<\/p><h2>Also on the menu<\/h2><p>If you like spoon dishes, try our <a href=\"\/en\/pigs-trotters-with-snails\/\">stewed pig\u2019s trotters with snails<\/a> (\u20ac22.50) or the <a href=\"\/en\/meatballs-with-cuttlefish-and-peas\/\">meatballs with cuttlefish and peas<\/a> (\u20ac16.50).<\/p><div class=\"cl-pc-cta\"><a class=\"cl-pc-main\" href=\"https:\/\/canlluis.com\/en\/reservations\/\">Book a table<\/a><a href=\"https:\/\/canlluis.com\/en\/menu\/\">See the menu<\/a><a href=\"https:\/\/canlluis.com\/en\/our-dishes\/\">All our dishes<\/a><\/div><p class=\"cl-pc-note\">Further reading: <em>Cuina catalana<\/em> by Borja Sierra and \u00d2scar G\u00f3mez (Montagud Editores); <em>\u00c0pats<\/em> by Alba Sunyer and Clara Ant\u00fanez; <em>La cuina catalana. 800 receptes<\/em> by Josep Lladonosa (Rosa dels Vents); <em>La cocina de los mediterr\u00e1neos<\/em> by Manuel V\u00e1zquez Montalb\u00e1n.<\/p><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Cap i pota, slow-cooked veal head and trotter stew with chistorra sausage and chickpeas from Sant Antoni. A classic spoon dish on Carrer de la Cera, 49. How we make it at Can Llu\u00eds Cap i pota means \u201chead and foot\u201d: tender, gelatinous meat from the parts of the calf that nobody used to want. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3341,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-3344","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Where to eat cap i pota in Barcelona? 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