LOCATION
Dolcet hotel's restaurant is located in the village of Alàs, near Andorra and la Seu d'Urgell, in a beautiful mountain landscape.
THE RESTAURANT
In Cal Dolcet there are starters like the duck gizzard salad, stewed lentils with bacon, chickpeas with salt cod, tripe and beef capipota or noodles with sepia. For the main course there are various kinds of grilled meat, pig’s trotters, stewed partridge, roast kid, meatballs with cuttlefish and mushrooms, plus seasonal game meat such as wild boar stew, and a fish dish such as the sole with langoustines.
Well-made traditional cooking forms the basis of the menu, with generous portions and dishes that are repeated every day of the week: Monday, Wednesday and Thursday, pasta soup; Tuesday, escudella i carn d’olla Catalan stew,and Saturday and Sunday, 'galet' soup featuring large pasta shells. As starters, they also serve the salad of duck sweetbreads, stewed lentils with bacon, chick peas with cod, tripe and capipota of veal or noodles with cuttlefish. For a main course, there are several types of char-grilled meat (lamb chops, entrecôte, tenderloin, etc.), pigs' feet, stewed partridge, oven-roasted kid, meatballs with cuttlefish or mushrooms, as well as game in season, such as wild boar stew and some fish dishes such as sole with crayfish. For dessert there is the traditional honey and cottage cheese (mel i mató), homemade yoghurt or crema catalana. The wine list, with over a hundred and forty references, is extensive and represents the country's different denominations of origin.
HIGHLIGHTS
- The natural environment
- The friendliness of the staff.
- Family atmosphere.
SERVICES
