Terra - Berga

Nos encantó a todos.Celebramos un cumpleaños i no podia estar mejor.La comida riquísima,el servicio excelente i el lugar muy agradable.

Tasting menu 50€, one of the best I have ever tried. all the bread half a kilo of oven, a past. the menu consists of 2 snacks, 3 tickets, channel with delicious rostit sauce, fresh cod of the phone, praline and butter very rich, Iberian prey one of the most tasty parts of the pig with lemon, romaní and mustard, brutal. prepostre and dessert. I got carried away by the good critics. all a pleasure of sensations. simply spectacular. local very elegant. very agile rhythm between dishes. Very nice then every dish that they explain in every detail ask that such was. before the dessert they collect the crumbs of bread, a detail that I appreciate a lot and few restaurants do. My congratulations to the whole team.

Attention is perfect, fast, attentive and effective. the raw material is fantastic, usually alternates with the local product and delicious delicacies. kitchen, cold/heat, raw/paste. There's no complaint about it, it's always like that. the chef and his team are delighted to serve delicious dishes, of quality and at the perfect point. There is no waiting between the dish and the dish, which is to thank. There are several menus at different prices and depending on whether they are accompanied by a wine pairing (excellent). the dessert has been sublime, I was waiting for it and has not disappointed me! in the area it is a restaurant that takes very into account if you get the pleasure of eating quality.

They have a great night menu. For 28€ you won’t find anything better near by. 100% recomendable. They change the menu often and they adapt to seasonal products.

It is undoubtedly one of the best restaurants in the region and it is a luxury to have it in Berga. They offer a spectacular weekend menu at a very affordable price. I would just like to recommend the chef to be a bit more proactive with the clientele. He is very very good and it would be nice if he went out to talk to customers like other chefs in important restaurants do.