The Dida comprises of the gastronomical history of Barcelona from 1975, are based on the honesty, sincerity and sensitivity in the Catalan gastronomy. Managed by D.Jose Luis Santamaría with a classic and traditional Catalan kitchen, we can enjoy this premises in the Eixample of ample rooms and a noucentista decoration.

During the winter season we can enjoy "l'escudella i carn d'olla" asi like the rice broths the week ends. They arrange in addition to three deprived dining rooms to enterprise suppers or to family. They have an extensive and flavorful letter of plates new but studied flavors like the Carpaccio of ceps with prawns, potatoes roasted stuffed of stroke to the green pepper, calamarcitos with habas, fillets of lenguado with sauce of sprocket wheels on black rice, sirloin of duck and sauce of escalurnias or between the most particular sirloin of reindeer with sauce charra and puré of potatoes.

The more peculiar wine broths in this well-taken care of and prestigious warehouse. Thursdays, Friday and Saturdays there is piano and saxo in direct. Own Parking for the clients and menus of company or for groups on request.