The breakfast of muleteers at the Candelaria Fair in Molins de Rei

Molins de Rei is a town rich in culture and traditions. The inhabitants of Molins and Molinistas actively participate in the fairs, festivals and activities promoted by entities, associations and the town hall that energize the drumming spirit of a town that was born at the end of the 12th century. We have come to visit the 174th edition of the Candelaria and to try the famous muleteers' breakfast.

La Candelera is a multi-sector fair that dates back to 1852. More than 200,000 people come to this town in Baix Llobregat in search of history, nature, gastronomy, spaces for children, innovation, exhibitions and technical conferences related to the issues and events. We recommend that those who don't know it visit it next year, but if you allow us, we will now tell you about what we like most: eating well. Specifically, today we are making a fork breakfast!

Carambola is a bar-restaurant known for its lunch menu based on Catalan cuisine and for its tapas and small plates menu at night and on weekends. The menu is stimulating. In addition, we also find daily specials, which include stews typical of our cuisine and gastronomic festivals at fairs and festivals. We started breakfast with an exceptional tripe dish and meatballs with squid to dip bread in. We continued with a sausage with potatoes and a plate of bacon with beans that were just as good as the first courses. And finally, it is not possible to have this meal without tasting the most typical dish of Candelaria: coradella. This was a stew of poor, made with the lamb's small parts, the lungs, the heart and the liver. After one or two days of hauling, the muleteers would gobble it up when they reached their destination. We make it at Carambola.

We washed down this breakfast with beer because Carambola is one of the establishments in our country where they pour the best. The two centimetres of cream measure from the top to prevent the beer from oxidising and maintain the flavour and aroma from sip to sip. It honours the founder of Damm beers with distinction. The architect of it all is Jordi Garcia, ideologist, soul and partner of Carambola. On this journey he is accompanied by Paco Planchet, chef and partner, and Oriol Mir, partner and one of its best ambassadors. In addition, Julia, both in the kitchen and in the dining room (she does everything well), Miquel in service and Lizz in the kitchen are the ideal collaborators to turn any meal into a great experience. Before leaving we sat down with Jordi and Paco, two Molina residents who love their town and who are part of the fire culture represented by the Camell, a beast recovered from a carnival tradition of Molins de Rei with more than three centuries of history. "We offer a base of Catalan cuisine without unnecessary tricks or techniques. Stews, chup-chup and good products," Jordi tells us while Paco nods.

Carambola is a meeting place for a bite to eat, an aperitif, lunch, dinner and, on special occasions, a great time. They combine modern cuisine with the essence of tradition. They always deliver with a very good score, whether it's around a well-poured beer or a glass of wine. Jordi and his group will make you feel like you're at home.