Fodor's Travel

"The practice has been made perfect; tuck into the likes of grilled botifarra sausages, roasted kid or the enormous escudella i carn d’olla (meat stew), which is served over two courses from fall through early spring."

Steve Tallantyre

"For those bold enough to face the ultimate Catalan belt-stretcher, Escudella i Carn d’Olla is served every Wednesday from October until March."

Montse Virgili

"The great-grandson of Casa Agustí has opened a new restaurant that has a distinctly traditional feel to it: white tablecloths on every table, and classic dishes that had all but died out. And especially escudella i carn d'olla, which is excellent with a good red wine."

Jelena Cekic

"Must-try: escudella I carn d’olla."