Like the old rooms in the rural Catalan houses are called Masies, the dining room is a place where we share important meals with the family and friends. With a big long table where always can sit someone more, like a symbol of hospitality.
Continue the tradition and after a big sensation, it’s time for an early, but overwhelming brunch, to continue the day with energy. Passengers, crew and rescue team, we eat all together in the same table to continue sharing sensations and anecdotes, knowing each other in a familiar and friendly environment. Our great team of the restaurant will save us a menu with traditional products from the area. We start with bread with tomato and typical sausage from La Garrotxa, the pig slaughter, typical in our region provides us of different sausages for all the year. We continue with a protected designation of origin, the beans of Santa Pau, unique for growing on top of volcanic lands, accompanied by “botifarra”, another food from the pork. To sweeten the brunch, we take out a basket with products from la Fageda, a different company, with the aim of employing people with less possibilities in the working world, people with mental or physical problems, who together with all their professionals, provide us with, yogurts, custards, crème brûlée, flan…Products made with raw materials that they produce with their cows and fruit trees. We ended the brunch with coffees and other typical product, the “ratafia”, a liquor made with more than forty herbs, green nuts and anise, leaving marinate forty days. Don’t worry if you have intolerances or your are making a special diet, we adapt the menu to any need, substituting the products that can’t be eaten by others of the same quality in the area. We close this moment like family by giving you the flight certificate, certificates that certify your passage through this great experience.