Ramon Pau Solà
Heir to the tradition and the spirit of 4 generations in front of Cal Fanet, (The Hunters for foreigners) along with my sisters.
Trained at the upper hospitality school in Sant Pol de Mar, I have had the opportunity to do internships in emblematic establishments such as the Duran Hotel in Figueres, Can Ventura de Llívia and the Relais Chateaux group (Hotel Santa Marta de Lloret and Hotel Hambleton Hall of Oakham, United Kingdom with a Michelin star).
Founding member of the Fogons de la Vall de Ribes, one of the groups of traditional cuisine of Ripollès.
I like to make a root, product, traditional and simple cuisine, but noble and rooted in our territory. I would like to vindicate the cuisine we have breastfed and that has passed from generation to generation up to our days
Restaurant Els Caçadors
Lunch: 1:00 p.m. to 3:45 p.m.
Dinner: from 8:30 p.m. to 10:00 p.m. (Sunday evening closed)
Weekend and holidays letter: half price € 30
Fees menu: € 18 (drink not included)
Els Caçadors is a classic restaurant in the Vall de Ribes with 100 years of history. We are, we represent, and we sell territory. Traditional Catalan cuisine of market, honest and of quality, with the product like protagonist.
The three brothers Ramon, Anna and Neus are the fourth generation of the Pau family and, together with our team, we work this family project with great dedication, love and respect
We come from of the old village inn, we have a vocation for continuous improvement to be at the height of our ancestors, clients and the natural environment.
In the restaurant Els Caçadors de Ribes de Freser we offer traditional and quality Catalan cuisine. As a culinary reference in the area, we are committed to consolidating recipes from a cuisine based on the quality of the products and the simplicity in the creation of dishes, prioritizing the use of autochthonous products.
Founding partners of the Fogons de la Vall de Ribes, a group of cooks whose objective is to find and disseminate the foundations of traditional Pyrenean cuisine: to investigate the origins and characteristics that define it, to collect old recipes and old techniques in the preparation of the dishes.