Bouchra, Andreu and the whole kitchen team

The gastronomy of Tarambana is done as a team. Bouchra, Andreu, and the rest of the people who work in the kitchen, we try to learn and improve every day with what comes to us from our countryside at Vallès according to the season of the year. We have a clear objective: a kitchen that is committed and linked to the territory.


C/ Bellsolar

08440- Cardedeu

Tel. 938 71 1 655

Open: Tuesday, Wednesday, Thursday and Sunday from 09:00 to 02:30 hours in the morning.

Friday and Saturday from 09:00 to 03:00 hours in the morning.

Closed on Mondays.

Average Price: 12’50 € Menu weekdays, holidays Menus and Menu 15 € 18 to 20 € per person

Sharing a meal at the Tarambana restaurant is sharing a commitment to our local gastronomy and agriculture, to organic and seasonal products. But also a commitment with Cardedeu, with the country, with culture, traditions, entities, and all those people in love with music and art!

At Tarambana we cook emotions! Our project was born combining three of our passions: gastronomy, culture and our environment. We feel very close to the land and to everything that makes it possible fill our dishes with culture, nutrients and vitality. This feeling is what drives us to work side by side with the Vallès farmhouses -the closest of the fields that surround us- as well as with all the people who bring us a great diversity of food to our kitchen. But we also like to be an open stage, a diffuser for all possible cultural, musical and artistic proposals… and we believe in the people who dedicate a part of their free time to share dreams and projects in an entity or organization. That is why we are excited to dedicate them, in tribute, the name of some of our favorite dishes.

We are extremely lucky that at the Tarambana tables you don’t just eat or enjoy the shows; a lot of relationships, friendships, projects, jobs, dreams are also born… and this is thanks to you! we invite you to enjoy it! Bon appetit!

Eating culture!


Roasted Spiced Sweet Potatoes (Cal Cerdà vegetable garden)

The classical spicy potatoes, but with sweet potatoes.

Tiny chickpea hummus

Tiny chickpea hummus, by Josep Maria (aubergine, carrot and
zucchini (courgette)), with “forn Domènech” breadsticks. Carrot from “l’Hort dels Munts”

Trinxat (mashed potatoes and cabbage)

Mashed potatoes and cabbage (Vallès varieties from la Fanecada) and crispy bacon (Casanovas Butcher).