Será redirigido a nuestro socio
Asegura tu reserva de mesa en Quintaforca, situado en Pedania De Casafort 7 A 800 M De Nulles, Spain, a través de nuestra sencilla plataforma. Descubre sin complicaciones reservas para cenar. Las reservas están a solo una llamada en +34977050080, +34676939859.
Viernes 20:00 - 23:30
Sábado 11:00 - 23:30
Domingo 11:00 - 20:00
Esta nueva visita a este pequeño restaurante regentado por Fina y Xavier. Dado el pequeño local ambos con una tercera compañera reinan en todas las estancias, cosa que se agradece por el trato cercano y la sonrisa de sus caras. Esta vez fuimos por el menu degustacion de trufa negra de temporada, que nos habia anunciado el pasado año Xavi. Como siempre no nos defraudo. Se trata de un menu de 17 estaciones mas tres de postres. El vino BRUTAL, de Km 0 nos lo aconsejo Xavi y resulto Brutal, como su nombre. De los platos yo destacaria por mi gusto personal La sopa de all, la borda, un plato sencillo pero muy bueno, las rilletes de porc negre, los guisantes del maresme, en su punto de coccion esplotaban en la boca. Al final no podiamos mas, y quedamos super llenos, todo y pedirle a Xavi que hiciese las raciones mas pequeñas. Pedimos agua con gas, que la preparan ellos con una maquina Culligan quedando un agua de fina aguja. Felicidades por el detalle. Postres buenos quesoso y pastel de queso. Cafe de la maxima calidad, como tienes que ser, manteleria blanca impoluta. Por todo ello solo nos resta agradecer a todo el equipo el maravilloso dia gastronimico que nos brindaron. Logicamnet ACONSEJAR, a los viajeros una visita siempre con reserva previa, los llenos son absolutos. En breves dias volveremos por la Calsotada, que ya el año pasado nos hizo degustar siendo la mejor que probamos nunca. Repito Gracias, y hasta pronto
Fuimos el pasado conocido por probar el calvo, la fórmula Xavi. Hace un par de años, nosotros durante más de 7 años que no vinimos a su mesa, un error imperdonable por nuestra parte. Bueno, hablemos de la balsotada hecha en xavi, en su camino, que es lo mejor que comí en mi vida durante años que había desistido de este agape tan popular por lo mal que lo hacen en otros lugares. Empezamos con el tipico vermuth, pero típico. Sopa de ajo, impresionante. Scarola, con adornos. Luego costillas, blanco y negro butifarra, patatas y carchofas. Poste naranja al vino y tortel de nata. No repetimos de los calsots, y suerte que no lo hicimos, no podíamos terminar la carne o el carxofas, una penalización. xavi servicio, su esposa y una chica, no recuerdo su nombre, los tres bordado el servicio. Por todo esto sólo tengo que agradecer al equipo entero por el gran día gastronómico que nos dieron, y lógicamente aconsejar a los viajeros este establecimiento que nunca decepciona.
our boxing day lunch was cancelled due to Kovid restrictions. we were lucky to be put in on New Year's Day. photo of the menu. as usual very good. for the first time, we ran out of the steam after the young one-pot. we've tried the cheese class and the desert. cherries prawn tartare with crooked truffles picked egg with truffle beans with tomato veal cheeks calamari oyster burrata cultivated greens with mushrooms and calves first season garden baptism with cock and artichoke and truffle cannelloni on so
second visit in a month. wonderful lunch. excellent cava and red. we will be back to christmas or new year.
I probably checked qf 20 times over 8 years. it is inevitable, it will be a good review. I think xavi, the chief professional and fina, the chief, as friends. it was great to be back. there were less tables. the personal wears masks. a first, there. gave menus where was listed what should be served. before the mouth. there is no choice. it is a fixed price-mind menu. 10 amazing tapas great courses. we had snails, ochsenwange, thunfischsashimi and four, or it was 5, different types of wild mushrooms. an amazing bouillabaisse. great rabbit ribs. my only, very small weight was the sponge for the rumbaba a little dry, for my taste. all washed with a fresh barbara fores red and chilled water, which tasted with sternanis and fresh lemons. when I came here 8 years ago, the price was between 35 and 45 € depending on lunch or dinner. sometimes there were 60 € for the truffle tasting menu. Today it was €85 and I am not a cent. it is still worth it. including presumed, water, wine and tea/coffee it was 210 €. the lunch lasted 3 hours. of talk, between us, with the cook and the staff, and some of the best food I have eaten for 18 months. they couldn't ask for anything anymore.
we went there to have the truffle menú. we ate several dishes combined with big weeping. all products come from km0 farmers. they are in the slow food community. change the menu according to the available seasonal products.
Back again. This little place I've been visiting for 7 years should have Michelin stars. Talented chef. Taster menu. Each course is tapas sized. Wine Priorat La Fredata Rabbit cutlets with kidney and sauce Calamari on bed of onion and piquant sauce White prawns, razor...clams and mussels with capers in lemon cheese sauce Catalan charcuterie including black white pudding and rillette of pork with salad, pumpkin purée and olives and pomegranate Russian salad with sweet potato and tuna and smoked eel Vegetable stew with potato purée base and pullet egg Tripe soup with tomato, red cabbage and chick peas Cauliflower and potato soup with smoked chorizo Margarita cocktail Arroz with prawns and mussels Ox cheek slow braised in wine with prune and gnocchi with wild mushrooms Carpaccio of oyster with samphire Cheeses Tarte Tatin
Our visit today marked 7 years since we found this place. The price has gone up. €75 for 14 taster courses plus bread and still water. €5 per course. The food today was exceptional. Fresh local vegetables and fish from Tarragona 40km away. Wine from...Clot de Soleres was organic and sulphite free, sparkling and perfect. We had: Two types of fig, with eel and fish, pickled pepper and seaweed Courgette flower, stuffed with salt cod, and then battered and fried and drizzled with honey Sweet Tarragona sashimi prawn cocktail Cold tomato soup, with par boiled leeks and shellfish Beetroot ravioli on a nut puree, with pea shoots and strawberry Cod and potato fish cake, crispy fried prawns, baby peas and padron peppers fish chips gourmet tapas style Steamed bun with meat ball, pumpkin and kale Marguerita cocktail Mushroom risotto served with steamed mussels Fisherman's Stew from Tarragona. Baby octopus with potatoes Seven hour slow roast oxcheek, with mushrooms, celery, prune, pumpkin purée Cheese Fig tarte tatin Strawberry purée ice cream
