Restaurant · Cerdanya
La Borda del Ceretà
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- Price
- €€€€
- Where
- Puigcerdà
On the path of the old flour mill
On the camí de l'Antiga Farinera, 3, in Puigcerdà, La Borda del Ceretà is run by a family trained at the Barcelona Hospitality School with experience earned elsewhere, who have chosen to cook the Pyrenees: local produce, slow-cooked stews and a menu that puts a village name on many ingredients, from the Guils turnips to the Puigcerdà pears or the Ger lamb. It also has a wine cellar that pairs each dessert with a sweet wine by the glass.
Tiró amb naps and other stews of the region
The most Cerdanya part of the menu is in the casseroles. The tiró amb naps, duck stewed with Guils turnips and Puigcerdà pears, costs €26; the veal fricandó with cama-secs mushrooms, €25. To start, the Borda broth with galets, chickpeas and pilota (€16) is a winter dish, and the trinxat bomb with pumpkin-seed romesco (€19) reinvents the cabbage and potato trinxat. There is also a baked raclette from the Molí de Ger (€18), free-range chicken cannelloni (€20) or foie ravioli (€18).
To nibble while you decide, potatoes with spicy romesco (€10) or crab or duck confit croquettes (€12 for five).
Rice, grill and fish
The rice cooked in the pan (arroz a la llauna) is ordered for two or multiples of two: with free-range butifarra and ceps, €28 per person; with cuttlefish and king prawns with scallops, €30. The dry rice with Iberian pork tear (lágrima) costs €27. From the grill come Ger lamb, ribs and mitjana (€22), Iberian secreto (€26), Vic butifarra (€16) or a Basque beef chop aged 40 days at €80 a kilo. From the sea, two versions of cod cheek, at €28.
What it costs
With a first course and a second course from the stews, the meal comes to around €40 to €45 per person without wine. Desserts run from €9 to €11; Pitu's creamy flan comes with violet ice cream. In addition, the chef offers off-menu desserts every week.
Before you go
The website does not publish opening hours or closing day. Book and confirm it is open on 699 520 092 or at [email protected]. From the centre of Puigcerdà it is a few minutes by car. If you want a walk before or after eating, Puigcerdà lake is next to the Hotel del Lago.
What to order: the Borda broth with galets and pilota and, as a second course, the tiró amb naps, the duck with Guils turnips and Puigcerdà pears
Practical details
- Phone
- +34 699 520 092
- [email protected]
- Opening hours
- Cuisine
- Catalan, market cooking, Cerdanya
House specialities
- Borda broth with galets and pilota
- Tiró amb naps
- Rice cooked in the pan with butifarra and ceps
- Veal fricandó
- Ger lamb
Tips
- Order the rice for two It is served for two or multiples of two; if there is an odd number of you, combine with another dish.
- Ask about the dessert wine Each dessert on the menu has a suggested sweet wine by the glass, from €6 to €8.
Frequently asked questions
What is tiró amb naps?
A duck stew with turnips, a traditional dish of the Cerdanya. Here they serve it with Puigcerdà pears.
Do you need to book?
Yes: the website gives no hours and bookings are made by phone or email.
How much does it cost to eat?
Starters from €16 to €25, stews and grill from €16 to €28: about €40 or €45 per person without drinks.
Does it have meat-free options?
There are vegetable starters, such as the burrata salad or oven-baked leeks, and two cod dishes.