Overview

• Founded in 1950 by María Pastor and Manuel Reig, the family-run restaurant celebrates three quarters of a century with the same name and address in calle de la Reina.
• Leadership now sits with second-generation owner Pepe Reig, with third-generation participation from Ricardo Reig.
• The house specialty, l’arròs al forn, is cooked every day the restaurant opens, with winter weekends often reaching about 90 portions served.
• The recipe highlighted by the family swaps potato for napicol and parsnip and features pork ribs, careta, pig’s trotters, cooked garbanzos and an oreada botifarra.
• To mark the anniversary, the restaurant has produced a commemorative magazine, maintaining a modest schedule and 80–90 seat capacity after surviving the 2008 downturn and the pandemic.