Restaurant in Calldetenes, Spain
Farmhouse Catalan cooking that earns the trip.
Can Jubany is a farmhouse restaurant outside Vic, an hour from Barcelona, earning 92 points on La Liste 2026 and ranked #177 in Europe by Opinionated About Dining. Chef Nando Jubany runs two tasting menus alongside à la carte, built on produce from the adjacent vegetable garden. It is the right choice for a special occasion meal in Catalonia when you want serious cooking in a setting with genuine character.
Yes — and the answer gets clearer once you understand what you are booking. Can Jubany is a farmhouse restaurant in a small town outside Vic, about an hour north of Barcelona, that has held a consistent position among Europe's serious dining destinations for years. La Liste scored it 92.5 points in 2025 and 92 points in 2026. Opinionated About Dining ranked it #177 among Europe's leading restaurants in 2025, up from #202 in 2024. With a Google rating of 4.8 across nearly 2,500 reviews, the consensus is unusually stable for a restaurant at this price point. If you are planning a special occasion meal in Catalonia and want something that delivers real cooking in a setting with genuine character, Can Jubany belongs on your shortlist alongside El Celler de Can Roca in Girona and Cocina Hermanos Torres in Barcelona.
Can Jubany opened in 1995 when Nando Jubany and Anna Orte converted a farmhouse in Calldetenes into a restaurant. The building sits alongside a working vegetable garden that supplies the kitchen directly, which means what arrives on the plate is closely tied to what is growing on the property. The entrance gives you a view of that garden and the kitchen before you reach the dining rooms, which read as rustic-contemporary: stone and timber with enough refinement to feel appropriate for a celebration rather than a casual lunch stop.
Inside, the space divides into several rooms, a post-dinner drinks area, and a chef's table positioned at the kitchen. For a special occasion, the chef's table is worth requesting specifically — it puts you closest to the action and gives the meal a different quality of attention. The atmosphere is warm rather than formal, which makes it work for both a significant birthday dinner and a serious business meal where you want the setting to do some of the work without being stiff about it.
The kitchen runs on the logic of Catalan ingredients treated with contemporary technique. The vegetable garden is not decorative , it shapes the menu in measurable ways, and the proximity of the garden to the kitchen means the gap between harvest and plate is as short as it gets. The scent that reaches the table from the kitchen reflects that: garden-forward, clean, with the kind of depth that comes from produce cooked at the right moment rather than stored and retrieved.
Can Jubany offers an à la carte option alongside two set menus: "A stroll around Catalunya" and "The Great Can Jubany Feast." Documented dishes from the award records include dry rice with sea cucumber and crayfish broth, roasted suckling pig with seasonal garden vegetables, grilled tuna belly with fruit and salt from bacalhau, sea cucumber with grilled bacon and onion from Figueres, and cannelloni of roast chicken with creamy mussels. Dessert examples on record include vanilla brioche rum baba with ice cream. The cooking sits at the intersection of Catalan tradition and contemporary precision , not avant-garde for its own sake, but not playing it safe either.
The à la carte option is worth noting for diners who want control over pacing or are eating with someone who has dietary constraints. The set menus are the fuller expression of what the kitchen does, but the flexibility of à la carte makes Can Jubany more accessible for mixed-preference groups than many restaurants at this price tier.
Can Jubany is not a restaurant where the food travels well or where off-premise eating makes sense. The menu is built around live fire, garden timing, and produce that needs to be served immediately. Dishes like dry rice with sea cucumber or roasted suckling pig are constructed around texture and temperature in ways that do not survive transport. If your question is whether to order delivery or takeout from Can Jubany, the answer is no , that is not what this kitchen does, and attempting it would miss the point entirely. The experience is inseparable from the farmhouse setting, the pacing of the rooms, and the proximity to the garden and kitchen. Book a table or skip it.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Can Jubany | Modern Catalan, Modern Cuisine | La Liste Top Restaurants (2026): 92pts; A standout name in Catalan cuisine, both for its setting in a delightful farmhouse and the talent of chef Nandu Jubany, a man with a passion for motorbikes to the point where he has even taken part in the Dakar rally. The entrance to Can Jubany enables guests to admire the adjoining vegetable garden which provides many of its ingredients as well as the kitchen, where the focus is on a balance between tradition and cutting-edge cuisine. The welcoming interior is a pleasant surprise, featuring several rooms with a rustic-contemporary feel, different spaces for a post-dinner drink, plus a chef’s table right by the kitchen. The focus here is on contemporary cooking with its roots in tradition, with dishes built around the finest Catalan ingredients on the à la carte and two menus full of surprises (“A stroll around Catalunya” and “The Great Can Jubany Feast”). Dishes you are likely to encounter include dry rice with sea cucumber and crayfish broth, roasted suckling pig with seasonal garden vegetables, and vanilla brioche rum baba with ice-cream. Everything is delicious, whatever you choose!; In 1995, Nandu Jubany and Anna Orte opened their restaurant in a farmhouse in Caledetenes, near the city of Vic. Thanks to the innovative cuisine in which Jubany combines tradition with contemporary influences, it quickly became a gastronomic stopping place. The restaurant has a large vegetable garden that supplies a wide variety of fruit and vegetables. Grilled tuna belly with fruit and salt from bacalhau, sea cucumber with grilled bacon and onion from Figueres and cannelloni of roast chicken with creamy mussels are some examples of dishes.; Opinionated About Dining Top Restaurants in Europe Ranked #177 (2025); La Liste Top Restaurants (2025): 92.5pts; A standout name in Catalan cuisine, both for its setting in a delightful farmhouse and the talent of chef Nandu Jubany, a man with a passion for motorbikes to the point where he has even taken part in the Dakar rally. The entrance to Can Jubany enables guests to admire the adjoining vegetable garden which provides many of its ingredients as well as the kitchen, where the focus is on a balance between tradition and cutting-edge cuisine. The welcoming interior is a pleasant surprise, featuring several rooms with a rustic-contemporary feel, different spaces for a post-dinner drink, plus a chef’s table right by the kitchen. The focus here is on contemporary cooking with its roots in tradition, with dishes built around the finest Catalan ingredients on the à la carte and two menus full of surprises (“A stroll around Catalunya” and “The Great Can Jubany Feast”). Dishes you are likely to encounter include dry rice with sea cucumber and crayfish broth, roasted suckling pig with seasonal garden vegetables, and vanilla brioche rum baba with ice-cream. Everything is delicious, whatever you choose!; Opinionated About Dining Top Restaurants in Europe Ranked #202 (2024); Michelin 1 Star (2024); Opinionated About Dining Top New Restaurants in Europe Ranked #147 (2023) | Easy | — |
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A quick look at how Can Jubany measures up.
Can Jubany is not documented as having a dedicated dietary menu, but a kitchen operating at La Liste 92-point level and offering both à la carte and two set menus gives reasonable flexibility to accommodate requests. check the venue's official channels well ahead of your booking to discuss requirements — the à la carte option is your best route if restrictions are significant, since the tasting menus are built around specific Catalan ingredients and seasonal produce from the on-site garden.
Yes, and the chef's table by the kitchen is the obvious choice for a solo visit. It gives direct sight lines into the kitchen and a more engaged experience than a table for one in the dining room. At €€€€ pricing, solo dining here is a deliberate, considered spend rather than a casual drop-in, and the format rewards that kind of intent.
Book at least three to four weeks out, more for weekend dinner or Saturday lunch. Can Jubany is closed Monday and Sunday, which compresses availability into five service days across the week. Its consistent placement in Opinionated About Dining's top European restaurants (ranked #177 in 2025) means demand from destination diners is real — don't assume a rural Calldetenes address means easy last-minute tables.
There are no peer-level fine dining alternatives in Calldetenes itself — the town is small and Can Jubany is the destination. For comparable modern Catalan cooking, Cocina Hermanos Torres in Barcelona is the nearest equivalent in format and seriousness, roughly an hour away by car. If you want to stay in the broader Vic area, Can Jubany is the clear anchor and should be your primary booking.
Lunch has the practical edge: the farmhouse setting and vegetable garden read better in daylight, and Tuesday through Sunday lunch runs 1:15–3:30 PM across all open days, giving you the full week of availability rather than the dinner-only Tuesday closure. Dinner (Wednesday through Saturday, 8:30–10 PM) suits those coming specifically from Barcelona or further, since you can drive out in the early evening without losing a full day. Neither service is a lesser experience on the plate.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
