It’s well worth remembering this restaurant as there are very few of this standard in the Osona area, plus it’s an excellent dining option along the officially designated Catalan Romanesque Route. Located next to the town hall, it boasts an impressive stone façade, plus an ante-room bar area (where you can order Sala’s less expensive set menus) which leads to the main dining room. Chef Antonio Sala, who has started to hand over the reins to his sons (one in the dining room; the other in the kitchen), creates a perfect balance between tradition and modernity, sticking with his classic dishes on the à la carte and set menus (Perot Rocaguinarda and the seasonal De Temporada) but without closing the door to contemporary influences. He uses the best seasonal ingredients, and has a special affection for black truffles, wild mushrooms and game, which are showcased in dishes such as the pheasant cannelloni with a bechamel sauce and black truffle oil, veal tartare with parmesan, and the traditional hare royale.