La Mar Salada boasts that the Fish Market is only 327 steps away. Can Ros is it a little further away but well just 89 steps more, and between us must say that the person who does the shopping is the same as always, Albert Enrich:
The Can Ros list of dishes is seasonal but changes as products come into season and others go out, and in the end depends only on what there is at the fish market. If there are octopus, we will do octopus, if not it won't be in the offer that day.
Knowing this, before going to Can Ros you can also click here to see beforehand what may or may not be on offer that day.
The bulk wine served as the house wine is now part of the history of Can Ros, but the ‘porró' is back, just as an option, obviously. And as not everyone is skilled at this art, at group tables this usually gives a lot of fun, conversation and great entertainment, apart from that given by the wine itself. The restaurant is distinguished as enhancing its wine list, which includes three necessary traits, which might come together:
1. They must be Catalan.
2. They must be organic.
3. They must be of the xarel•lo variety.
Can Ros's desserts generally follow the idea of a restaurant but also a more specific personal detail. Albert Enrich confesses:
Well, I worked with Oriol Balaguer for four years and it wouldn't make sense if you didn't notice.
And you do, you most certainly do. You notice in the most traditional recipe (‘torrija' with black chocolate ice cream). And also in the most daring... Always in an order (false coulant with cardamom ice cream).
