{"id":15437,"date":"2025-09-24T07:57:07","date_gmt":"2025-09-24T07:57:07","guid":{"rendered":"https:\/\/www.restaurantcalpupinet.com\/?page_id=15437"},"modified":"2026-04-21T10:30:30","modified_gmt":"2026-04-21T10:30:30","slug":"carta-mediodia-cal-pupinet","status":"publish","type":"page","link":"https:\/\/www.restaurantcalpupinet.com\/es\/carta-mediodia-cal-pupinet\/","title":{"rendered":"DISFRUTA DE NUESTRA GASTRONOM\u00cdA"},"content":{"rendered":"
\n

DISFRUTA DE NUESTRA GASTRONOM\u00cdA<\/span><\/h1>\n

Mediod\u00eda del 21 de Abril de 2026<\/strong><\/span><\/p>\n

\n

En Cal Pupinet #Somdelaceba
\n\"\"<\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>
La bebida<\/span><\/a><\/div>
\n
\u00d8 – Platos bajos en calor\u00edas | \ud83c\udf31 – Platos aptos para vegetarianos | \ud83c\udf31\ud83c\udf31 – Platos aptos para veganos
\nENTRANTES FRIOS<\/strong><\/span><\/span>
\n\ud83c\udf31Burrata con escalivada, tomates cereza y pesto – 13,95 \u20ac<\/span>
\nBurrata with escalivada (roast vegetables), cherry tomatoes and pesto.<\/span>
\nPlato fantasma (escalivada, esqueixada y jam\u00f3n) – 15,2 \u20ac<\/span>
\nGrilled peppers, desalted cod and ham.<\/span>
\nEnsalada de ventresca de at\u00fan con tomate de temporada – 13,65 \u20ac<\/span>
\nTuna belly salad with season tomato.<\/span>
\nVirutas de paletilla ib\u00e9rica de bellota – 18,95 \u20ac<\/span>
\nShavings of acorn-fed Iberian pork shoulder.<\/span>
\nAnchoas del Cant\u00e1brico 00 sobre tomate natural y crema de aguacate (5 unidades) – 15,45 \u20ac<\/span>
\nCantabrian anchovies 00 on natural tomato and avocado cream.<\/span>
\n\u00d8 Esqueixada de bacalao con olivada y brotes tiernos – 13,55 \u20ac<\/span>
\nSliced cod with olive oil and tender sprouts.<\/span>
\nJam\u00f3n ib\u00e9rico D.O. Jabugo (cortado a mano) – 25,25 \u20ac<\/span>
\nLo cortamos a mano y cuando nos lo ped\u00eds.<\/span><\/span>
\nIberian ham from Jabugo.<\/span>
\nCoca de escalivada con queso de cabra – 13,95 \u20ac<\/span>
\nTardamos 25 minutos en tenerlo a punto y es ideal para compartir con otros platos o quiz\u00e1s como segundo.<\/span><\/span>
\nCoca d’escalivada (roast vegetables pie) with goat cheese.<\/span>
\nTartar de salm\u00f3n con aguacate – 18,95 \u20ac<\/span>
\nSalmon tartare with avocado.<\/span> <\/p>\n
\"Pa\u00efssa

La Pa\u00efssa 1 i el Rec\u00f3 \u00e9s un lloc perfecte per un \u00e0pat d’empresa de fins a 80 comenesals.<\/p><\/div>\n


\nENTRANTES CALIENTES<\/strong><\/span><\/span>
\n\ud83c\udf31\ud83c\udf31Verduras salteadas con Heura\u00a9 – 13,9 \u20ac<\/span>
\nParece carne de pollo pero es 100% vegetal y est\u00e1 buen\u00edsimo.<\/span><\/span>
\nSaut\u00e9ed vegetables withHeura\u00a9.<\/span>
\nBu\u00f1uelos cremosos de bacalao – 12,95 \u20ac<\/span>
\nSoft fritter cod balls.<\/span>
\n\ud83c\udf31\u00bbCal\u00e7ots\u00bb con tempura con romesco – 15,8 \u20ac<\/span>
\n\u00abCal\u00e7ots\u00bb in batter (onions) with romesco sauce.<\/span>
\n\ud83c\udf31\ud83c\udf31Alcachofas a la brasa \u2744 – 13,75 \u20ac<\/span>
\nCharcoal-grilled artichokes \u2744.<\/span>
\n\ud83c\udf31\ud83c\udf31\u00d8 Selecci\u00f3n de verduras de la huerta a la brasa – 13,9 \u20ac<\/span>
\nAssorted charcoal-grilled vegetables.<\/span>
\nCaracoles de LLeida a la \u201cllauna\u201d – 18,95 \u20ac<\/span>
\nEscargot from Lleida Catalan-style.<\/span>
\n\ud83c\udf31Queso Tou de Til\u00b7lers a la brasa con chutney de mango y pasas – 13,5 \u20ac<\/span>
\nGrilled Tou de Til\u00b7lers cheese with mango chutney and raisins.<\/span>
\n\ud83c\udf31\ud83c\udf31\u00d8 Esp\u00e1rragos verdes a la brasa con romesco – 11,85 \u20ac<\/span>
\nCharcoal-grilled green asparagus with \u201cromesco\u201d.<\/span>
\nCroquetas de jam\u00f3n ib\u00e9rico – 12,75 \u20ac<\/span>
\nHome-made Iberian ham croquettes.<\/span>
\nColmenillas a la crema de \u00abfoie\u00bb – 19,6 \u20ac<\/span>
\nMorels \u201cfoie\u201d cream style.<\/span>
\nCroquetas de cocido – 12,75 \u20ac<\/span>
\nCatalan stew croquettes.<\/span>
\nCalamares de playa a la plancha o a la andaluza – 18,95 \u20ac<\/span>
\nCalamares frescos, al estilo que m\u00e1s le guste, a la plancha o a la andaluza<\/span><\/span>
\nGrilled squid or Andalusian style.<\/span>
\nAnillas de calamar a la romana – 17,35 \u20ac<\/span>
\nAcompa\u00f1adas de patatas fritas<\/span><\/span>
\nSquid rings Roman style.<\/span>
\n
\nPESCADOS Y ARROCES<\/strong><\/span><\/span>
\nArroz meloso de bogavante – 24,5 \u20ac<\/span>
\nPrecio por persona y m\u00ednimo para dos.<\/span><\/span>
\nRice with lobster stock.<\/span>
\n\u00d8 Morro de bacalao a la \u00abllauna\u00bb – 24,85 \u20ac<\/span>
\nLa receta original pide freir el bacalao, nosotros la hacemos al horno.<\/span><\/span>
\nPan-baked cod.<\/span>
\n\u00d8 Lomo de at\u00fan rojo Balfeg\u00f3 a la brasa – 26,95 \u20ac<\/span>
\nOs lo servimos marcado a la brasa sobre unas verduritas salteadas y un toque de salsa teriyaki<\/span><\/span>
\nGrilled Balfeg\u00f3 bluefin tuna loin.<\/span>
\n\u00d8 Lubina salvaje a la plancha – 18,75 \u20ac<\/span>
\nCon su guarnici\u00f3n<\/span><\/span>
\nWild sea bass Bilbao style.<\/span>
\nMorro de bacalao a la muselina de ajo y manzana – 24,85 \u20ac<\/span>
\nAcompa\u00f1ado con garbanzos al pisto.<\/span><\/span>
\nCod loin with garlic and apple mousseline.<\/span>
\n\u00d8 Rape a la brasa – 23,95 \u20ac<\/span>
\nUna colita entera<\/span><\/span>
\nGrilled monkfish.<\/span> <\/p>\n

\"La

La nit del 25 al 26 de setembre de 1962 l’aigua es va endur el pont vell del Canyet. Aquell fet va fer n\u00e9ixer un restaurant.<\/p><\/div>\n


\nCARNES<\/strong><\/span><\/span>
\n\u00d8 Entrecot de ternera de Girona a la brasa – 19,9 \u20ac<\/span>
\nCharcoal-grilled veal entrec\u00f4te from Girona.<\/span>
\nQuijada de cerdo con careta a la brasa – 15,95 \u20ac<\/span>
\nCharcoal-grilled pork jaw and cheek.<\/span>
\nCarne de cordero lechal a la brasa – 19,45 \u20ac<\/span>
\nCorte de la pierna<\/span><\/span>
\nGrilled lamb.<\/span>
\n\u00d8 Solomillo de ternera de Girona a la brasa – 24,95 \u20ac<\/span>
\nPueden a\u00f1adir queso Tou de Til\u00b7lers i cebolla caramelizada y les encatar\u00e1! (Suplemento de 3 \u20ac)<\/span><\/span>
\nCharcoal-grilled veal tenderloin steak.<\/span>
\nLagarto ib\u00e9rico a la brasa – 16,95 \u20ac<\/span>
\nEs una carne magra muy jugosa, considerada una de las partes m\u00e1s sabrosas del cerdo ib\u00e9rico.<\/span><\/span>
\nCharcoal-grilled Iberian pork \u00ablagarto\u00bb.<\/span>
\n\u00d8 Pies de cerdo a la brasa – 15,55 \u20ac<\/span>
\nHoy con judias del \u00abganxet\u00bb<\/span><\/span>
\nCharcoal-grilled pig\u2019s trotters.<\/span>
\nPaletilla de cabrito a la brasa – 32,95 \u20ac<\/span>
\nCharcoal-grilled shoulder of kid.<\/span>
\n\u00d8 Conejo a la brasa con aceite de romero y ajo – 14,95 \u20ac<\/span>
\nCharcoal-grilled rabbit.<\/span>
\nDuo de butifarras de Pay\u00e9s con jud\u00edas del \u00abGanxet\u00bb – 13,95 \u20ac<\/span>
\nDuet of Catalan pork sausages.<\/span>
\n\u00d8 Higado de cordero a la brasa con ajo y perejil – 13,6 \u20ac<\/span>
\nGrilled lamb liver with garlic and parsley.<\/span>
\nButifarra de pay\u00e9s a la brasa con alubias del \u201cganxet\u201d – 12,95 \u20ac<\/span>
\nCharcoal-grilled Catalan sausage with \u00abganxet\u00bb beans.<\/span>
\nMagret de pato 5 Aglans\u00a9 a la brasa con salsa frutos rojos – 19,5 \u20ac<\/span>
\nLo servimos tostadito de fuera y muy poco de hecho del interior, si lo quieren m\u00e1s hecho s\u00f3lo tienen que dec\u00edrnoslo.<\/span><\/span>
\nCharcoal-grilled magret of duck.<\/span>Salses: allioli, romesco i maionesa 1,20 \u20ac<\/p>\n

 <\/p>\n

\"La

La Sala, un dels nostres salons privats per un dinar d’empresa o una trobada amb amics i fam\u00edlia, m\u00e0xim 24 comensals.<\/p><\/div>\n


\nLOS POSTRES<\/strong><\/span><\/span>
\n\ud83c\udf31Fondant de chocolate vegano – 6,95 \u20ac<\/span>
\nVegan chocolate fondant.<\/span>
\nCaf\u00e9 Irland\u00e9s – 7,1 \u20ac<\/span>
\nIrish coffee.<\/span>
\n\ud83c\udf31Coulant de chocolate negro Valrhona con helado de vainilla – 7,95 \u20ac<\/span>
\nChocolate Valrhona, reconocida por su intensidad y calidad<\/span><\/span>
\nValrhona dark chocolate coulant with vanilla ice cream.<\/span>
\n\ud83c\udf31Crema catalana de la casa – 5,5 \u20ac<\/span>
\nCatalan custard.<\/span>
\n\ud83c\udf31Higos confitados al brandi y helado de avellanas – 7,5 \u20ac<\/span>
\nBrandy confitted figs with hazelnut ice-cream.<\/span>
\n\ud83c\udf31\ud83c\udf31Sorbete de lim\u00f3n con marc de cava – 7 \u20ac<\/span>
\nLemon sorbet with \u00abmarc de cava\u00bb (alcoholic beverage).<\/span>
\n\ud83c\udf31Helado y sorbetes de elaboraci\u00f3n propia – 5,9 \u20ac<\/span>
\nAvellana, Bomb\u00f3, Coco, Vainilla, Nata, Torr\u00f3, xocolata forta i Sorbet de llimona.<\/span><\/span>
\nHomemade ice-cream.<\/span>
\n\ud83c\udf31\ud83c\udf31Postre de m\u00fasico – 7,5 \u20ac<\/span>
\n\u201cMusician\u2019s dessert\u201d (different kind of nuts and a glass of Moscatell).<\/span>
\n\ud83c\udf31Naranja caramelizada con nata y nueces – 6,95 \u20ac<\/span>
\ncaramelized orange with cream and anous.<\/span>
\n\ud83c\udf31Trufas de cacao caseras con nata – 5,9 \u20ac<\/span>
\nDel\u00edcias de chocolate negro con un toque de Bayleis<\/span><\/span>
\nChocolate truffles with cream.<\/span>
\n\ud83c\udf31Brownie de chocolate con helado de vainilla – 6,5 \u20ac<\/span>
\nChocolate brownie with vanilla ice cream.<\/span>
\n\ud83c\udf31Postre de \u00abl’Avi\u00bb (\u00abcarqui\u00f1olis\u00bb con Moscatell) – 5,9 \u20ac<\/span>
\n\u201cGrandfather\u2019s dessert\u201d (Catalan biscuits and a glass of Moscatell).<\/span>
\n\ud83c\udf31Helado de bomb\u00f3n con avellana – 5,9 \u20ac<\/span>
\nchocolate with hazelnut ice cream.<\/span>
\n\ud83c\udf31Helado de pistacho de elaboraci\u00f3n propia – 6,3 \u20ac<\/span>
\nHomemade pistachio ice cream.<\/span>Si os apetece un licor o destilado, en el siguiente bot\u00f3n encontrar\u00e1n nuestras propuestas:<\/span><\/p>\n<\/div>

UN GINT\u00d3NIC?<\/span><\/a><\/div>
<\/div>\n<\/div>\n
\n

A parte de la carta hoy tambi\u00e9n les ofrecemos un men\u00fa, lo encontrar\u00e1n en el siguiente bot\u00f3n:<\/span><\/p>\n<\/div>

Ver men\u00fa diario<\/span><\/a><\/div>
<\/div>\n
Los vinos blancos, negros y espumosos i el resto de bebidas para acompa\u00f1ar la comida las tienen disponibles en este bot\u00f3n:<\/span><\/p>\n<\/div>
El beure<\/span><\/a><\/div>
\n

\u00d8 – Platos bajos en calorias | \ud83c\udf31 – Platos aptos para personas vegetarianas | \ud83c\udf31\ud83c\udf31 – Platos aptos para personas veganas
\nSalsas: allioli, romesco i mayonesa 1,20 \u20ac
\nEnvases de un solo uso: 1,00 \u20ac la unidad
\nDisponemos de informaci\u00f3n sobre alergenos, consulten a nuestro personal.\n<\/p>\n<\/div>\n

Pueden reservar su mesa: por tel\u00e9fono en el 937720209<\/strong>, por WhastApp en el 661338891<\/strong>, por correo electr\u00f3nico a reserves@restaurantcalpupinet.com<\/strong> o haciendo clic aqu\u00ed.<\/a> y enviando el formulario.<\/p>\n

<< Ir a \u00abQu\u00e9 tenemos\u00bb<\/a><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>\n

\n

En Cal Pupinet #Somdelaceba
\n\"\"<\/span><\/h2>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

En Cal Pupinet #Somdelaceba<\/p>\n","protected":false},"author":254,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[53],"class_list":["post-15437","page","type-page","status-publish","hentry"],"yoast_head":"\nDISFRUTA DE NUESTRA GASTRONOM\u00cdA - Cal Pupinet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantcalpupinet.com\/es\/carta-mediodia-cal-pupinet\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DISFRUTA DE NUESTRA GASTRONOM\u00cdA - Cal Pupinet\" \/>\n<meta property=\"og:description\" content=\"En Cal Pupinet #Somdelaceba\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.restaurantcalpupinet.com\/es\/carta-mediodia-cal-pupinet\/\" \/>\n<meta property=\"og:site_name\" content=\"Cal Pupinet\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/calpupinet\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-21T10:30:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.restaurantcalpupinet.com\/wp-content\/uploads\/2019\/02\/calcots2019_calpupinet_tv.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@Calpupinet\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"8 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.restaurantcalpupinet.com\/es\/carta-mediodia-cal-pupinet\/\",\"url\":\"https:\/\/www.restaurantcalpupinet.com\/es\/carta-mediodia-cal-pupinet\/\",\"name\":\"DISFRUTA DE NUESTRA GASTRONOM\u00cdA - 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