In an establishment that is much less well known than El Cellar de Can Roca, its famous neighbor in Girona, Pere Massana has been behind the stoves of this emblematic family business for 35 years. The cuisine features the best of the Catalan coast as well as the rugged interior, which produces mushrooms, pork and game. Massana’s cooking is at its best in autumn and winter, when the menu features dishes like a poularde cannelloni with mushroom cream and truffle, a lacquered goat shoulder with roast vegetables and a casserole of oxtail with potatoes, mushrooms and cream.