The Garden Café

Antoni Gaudí - Reus - June, 25 1852

This collection of Modernista buildings includes a cellar, a house and a chapel. It was built towards the end of the nineteenth century, commissioned by industrialist Eusebi Güell who owned a number of vineyards in the Garraf area.

There had been controversy surrounding the authorship of this group of buildings. On the one hand it had been suggested that Francesc Berenguer i Mestres, 

a disciple of Antoni Gaudí was responsible for the design and on the other hand that it was a project created by Gaudí himself.

The original plan is kept in the Sitges Historical Archive (located in the building adjacent to the Santiago Rusiñol library). It is signed by Antonio Gaudí and thus put an end to the controversy.

The buildings are asymmetric and make many references to medieval structures. The parabolic arches are remarkable as too are the wrought iron and brickwork. 

The cellar is currently managed as a restaurant.

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Butler passed 

Spanish Olive Oil poached Seafood Mixto garlic chips and fresh herbs
Pan con tomaté Heirloom tomato with Serrano Ham, arugula fresh ground pepper 

Prunes wrapped in jamón ibérico 

Olive Oil Bar

presented by Olive Oil Lovers

Taste different varieties of Designation of Origin Spanish Olive Oil

 Picual variety as it represents approximately 50% of Spain's olive oil production. 

Other popular Spanish varieties are Picudo, Hojiblanca, Arbequina, Lechin, Cornicabra, 

Verdial and Empeltre

See Olive oil menu here

Pipirrana

Pipirrana is a simple, fresh, summer tomato salad from Andalusia, Southern Spain. Many regions have their own variations but, typically, the 4 ingredients they all have are tomatoes, cucumbers, onions, and bell peppers. Served with some crusty bread.

Cochinillo Asado

Roasted suckling pig is considered the standard

cultural-gastronomic heritage 

of the Segovian people. 

Roasted root vegatables; potatoes, carrots, parsnips, celery root tossed with 

cold pressed Spanish olive oil.

Patatas Bravas

Scallion Capers Parsley Thyme and roasted garlic aioli 

Mel i Mató

Mel i Mató is a local Catalan dessert made from mató – cheese obtained from fresh sheep milk. This cheese dessert is best served with local honey and nuts. The texture of mato cheese is similar to ricotta but is milder in taste.

with  toasted seasalt marcona almonds