This was (and is) a classic family restaurant: a place you went for charcoal grilled mutton chops, sausage and beans, canelloni, the usual Catalan Sunday lunch fare. And then the onwer's son, Albert Oltra attended culinary school. He hit the time-travel button and Can Piqué fastforwarded 50 years or so. It landed in Catalan contemporary cooking; he kept the roots ( the canneloni and the charcoal grilled meats are still there, and so are most of the usual customers), but added new dishes: Venere rice with porcini, cobina with romesco sauce, confit de pancetta, 70ºC kid leg. Save some appetite for the exquisite desserts: French toast with ice cream, baked pineapple, chocolate confections...
It can be hard to find: it's off BV5011, the windy road connecting Montcada with Badalona. If you start from Montcada, it's a mile or so away, then take a dirt road to the left and follow it for another mile. It has some views of the Besos valley (urban sprawl and highways) but still it feels aloft and calm.
They have two rooms: in the larger, they can have wedding receptions (disclaimer: eight yeras ago almost to the day, I had mine there) and other parties. Phoning for a reservation is a good idea.
In season (December to March), they offer quite good calçotades: meals based on roasted second-year onion sprouts (they look like baby leeks), dipped on a romesco-like sauce, followed by assorted charcoal-grilled meats.
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