Can Solé

Can Solé Restaurant Review:

Low ceilings and picture-framed memories transport you back in time in this rustic living museum. Waiters wiggle between tables and chairs to the open kitchen, where they struggle to lift the giant pans of paella and sizzling seafood dishes that send the locals and in-the-know tourists wild with anticipation. Begin with a few classic tapas dishes of grilled clams with haricot beans, baked cuttlefish, calamari and artichoke hearts, before moving on to the essential paellas that feature locally caught lobster, prawns and cuttlefish. We also recommend the fideuà versions, which use noodles instead of rice --- a local delicacy --- and the Catalan bacalao with currants, onions and pine nuts. The evolved wine menu offers a first-rate selection of D.O. wines from every corner of Spain’s finest terroir. Try the Merlot from the Petrea bodega in the nearby Penedès region, the Crianza from the Arco de Curiel in the Ribera del Duero, or the Tempranillo reserva from the Yllera vines in Castilla-León. Save room for forest fruits with cream and orange Muscat, Majorcan Mandarin ice cream, chocolate truffles or a selection of Spanish cheeses.