Restaurant Xeflis

A tasting journey at Xeflis commences with the charred, herbaceous aroma of cargols a la llauna, a rustic Catalan signature prepared with authoritative precision. The kitchen excels in long-form cooking, notably in braised lamb shanks that are slow-cooked until the collagen transforms into a silken glaze enriched with local Moscatell. Seasonal Maresme peas are simmered in a savory 'xup-xup' with botifarra and smoky pancetta, offering a tender, earthy counterpoint to wood-fired meats. Each plate balances the mineral depth of the land with the vibrant acidity of sun-ripened tomatoes, culminating in a sincere exploration of Maresme heritage within a historic farmhouse setting.