Can Jubany restaurant
Ballooning, the experience to be lived
THE EXPERIENCE INCLUDES:
- Private parking in Vol de Coloms installations.
- Coffee and pastry before flying.
- Flight between 1h. and 1h. 30 min.
- Cava and special cake during the flight.
- Hearty breakfast after landing.
- Flight diploma.
- Lunch or dinner at the Can Jubany** restaurant.
A high altitude and gustatory experience between Osona and La Garrotxa ... A visual discovery of the volcanic landscape of our region with a balloon flight and a gastronomic experience in the Vic plain at the Can Jubany restaurant.
We will meet you early in the morning (between 6:30 a.m and 8 a.m, according to the season) at Vol de Coloms facilities to take you up in the hot-air balloon over the La Garrotxa Volcanic Zone Natural Park.
Have a cup of coffee and some pastry before the balloon flight, which lasts around 1h or 1h30 min.
All our baskets have a door so, they are accessible to all kinds of public.
As the balloon is carried by the wind and you contemplate a bird’s-eye view of the landscape, you can sip a glass of cava and try a slice of coca de llardons, a savoury local cake.
Once back on solid ground, our ground team, who have been following our flight, pick us up in a 4×4 vehicle and take us to enjoy a hearty cooked breakfast of bread and tomato, Santa Pau haricot beans and botifarra a catalan national dish, desserts from Cooperativa la Fageda, wine and ratafia, a local herbal liquor.
Finally, we give you a flight diploma signed by the pilot.
CAN JUBANY RESTAURANT*
At night, a Michelin star menu awaits you.
You will have a meal at a restaurant in Osona, a farmhouse that preserves all the warmth, aroma and pulse of the old peasant houses. It hides a great secret inside: an explosion of senses, a journey through the flavors of the earth , a new taste concept.
This is Can Jubany, very close to Calldetenes, the restaurant that Nandu Jubany and Anna Orte have run since 1995. The traditional appearance of this must-see establishment fits perfectly with contemporary lines and modern interior furniture.
It is the architectural translation of what is cooked in the chef's stove: a kitchen that collects the experience of traditional dishes to reinvent them; products that pass from the forest and the garden to the plate; Innovative recipes that preserve the essence of a lifetime.