Fonda Europa honours the cooking tradition of eating houses: stews, rices, escudellas (noodle or rice soups), fideus (Catalan noodle casseroles), pots of beans, and not forgetting the cooked breakfasts, the platillos of offal, the cap i pota stew and other intimate parts.

The fish comes from the auction at Arenys and the shellfish and rice from the marshes of the Delta. Turnips and cabbages, garlic and onions, peppers, tomatoes and white kidney beans from the fields of Palou and Les Franqueses. The lamb is from Montseny and the ducks are kept at Castellfollit. The bread comes from Can Bretxa and the eggs, rabbits and chickens from the hardy farmers of the Llerona plain. The wild mushrooms come from Llinars and the botifarra sausages from La Garriga.

Since 1771 a repertoire of great classics has been consolidated on the menu, such as the cap i pota stew, the lamb with 12 garlic bulbs, the canelloni, the cod a la llauna, the fish stew, the Wednesday cassoulet and the celebrated Parellada paella.

Great personalities have frequented the establishment, such as Picasso, Dalí, Tàpies and Miró, and great writers have left statements of their visits, such as Cela, Pla and Manuel Vázquez Montalbán, as he says in his piece “Date at Europa”:

"Few restaurants in Catalonia or Spain have a history so full of loyalty and love of the operation of giving the clientele something good to eat."

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[Translate to English:]

Para hacer una reserva llame al siguiente número de teléfono

938 700 312

¡le atenderemos todos los días del año!

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