This was (and is) a classic family restaurant: a place you went for charcoal grilled mutton chops, sausage and beans, canelloni, the usual Catalan Sunday lunch fare. And then the onwer's son, Albert Oltra attended culinary school. He hit the time-travel button and Can Piqué fastforwarded 50 years or so. It landed in Catalan contemporary cooking; he kept the roots...
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