At Cal Pericas, we incorporate elements of traditional Catalan cuisine:  the stews are slowly cooked in low heat, meat and fish are combined in the same dish; onion and tomato sauce are the base of most of the recipes, where a mixture of crushed nuts, garlic and bread is added. Our ancestor’s gastronomical heritage updated and lightened to adapt to current demanding palates.

We mainly provide seasonal, fresh, and local products. You can choose from rather hearty local dishes, or a lighter meal with our varied offer of salads and grilled meats.

And keep room for our homemade desserts, the best outcome for an exceptional meal!

As we make a cuisine very rooted in the territory, its main ingredients are also. Mushrooms become the main ingredient in spring and autumn seasons as they suit in a great diversity of recipes, not only accompanying meat or fish, but also as soups and creams, scrambled eggs, and salads.

Game meat is also part of our specialties, mainly deer and wild boar, cooked as stews.

We are one of the collaborating restaurants in the “The Cuisine of Mushrooms” and “The Cuisine of Game Meat and Truffle”, campaigns organized by the Berguedà Gastronomy Union.