It's a classic delicatessen, the kind that can save a meal or elevate it to the next level. You'll find bread (from San José Bakery), cheeses (from Pinullet Quesería Urbana), wines, chocolates, and above all, all kinds of meat and sausages, handcrafted by the owner. Chef Rafa Peña, who has finally made his dream come true: to make them himself"For us, it will also be our restaurant's pantry, Gresca, which is why we've named it..." Gresca Provisions"Explains Rafa Peña, who guides us through the delicatessen while Mireia Navarro, the head waiter and his partner, attends to customers behind the counter.

"The best summers of my life were until I was 18," recalls Rafa Peña, co-owner of the Gresca restaurant and the Torpedo bar. Until then, he spent practically the entire summer, from late June until September, at the campsite in Camprodon, where they always had their caravan set up. They went all year round, but summer was the peak. "We were about twenty kids, then teenagers, kind of wild, having a great time, playing all day."