{"id":2378,"date":"2017-03-01T00:00:00","date_gmt":"2017-03-01T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2017\/03\/01\/cal-ton-locally-sourced-tradition-and-quality\/"},"modified":"2023-09-05T13:36:51","modified_gmt":"2023-09-05T13:36:51","slug":"cal-ton-locally-sourced-tradition-and-quality","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/cal-ton-locally-sourced-tradition-and-quality\/","title":{"rendered":"Cal Ton: Locally Sourced Tradition and Quality"},"content":{"rendered":"

The center of Vilafranca del Pened\u00e8s is home to a timeless classic, a restaurant integrated into the very fabric of the town’s identity. It opened its doors during the Fiesta Mayor<\/em>, the town festival, in 1982 and has been serving customers with the same unwavering enthusiasm ever since.<\/p>\n

Cal Ton is a family-owned restaurant, run by three relatives. Ton Mata, his sister Montse, and \u00c0lvar Salas, Montse’s husband and Ton’s brother-in-law. They get along amazingly well. Their shared trust and camaraderie is reflected in the entire operation. As for experience, they have plenty. Ton has been cooking for over 50 years. After more than a decade in Barcelona, he and his wife decided to open Cal Ton in a typical house in Vilafranca’s town center. Ten years later, they bought the adjacent house to expand their restaurant. They currently seat up to 70 diners and have nine staff members working on weekends. A natural evolution.<\/p>\n

Ton defines his culinary style as \u201ca contemporary take on Catalan cuisine.\u201d He works with Catalan classics, the kind one often \u201cremembers with longing.\u201d Their cooking skills are completely self-taught. \u201cWe learned on our own through a lot of trial and error.\u201d The end result is pretty remarkable. They have a loyal regular clientele that appreciates what they do. \u201cYou have to put in long hours. Effort and sacrifice are essential to running a restaurant.\u201d They admit they never check the time. \u201cIf we kept track of the hours, we’d lose our minds,<\/em>\u201d \u00c0lvar insists.<\/p>\n

\"Captura<\/p>\n

Locally sourced ingredients<\/strong><\/p>\n

\u00a0<\/strong>The menu brims with seasonal and locally sourced products. First-rate raw materials like fresh, wild-caught fish from Vilanova, bacon from Sant Pau d’Ordal, and, of course, the Pened\u00e8s\u2019s very own indigenous cockerel. No additives. Thoroughly organic. Cal Ton’s star dish? The mini cannelloni with St. George’s mushroom sauce, hands down. The team admits that every December 24th, they close the restaurant and prepare special orders from 9 am to 8 pm. \u201cThese cannelloni have traveled as far as the United States,\u201d \u00c0lvar remarks.<\/p>\n

The menu is very varied and features eight to nine starters, ten to twelve main courses, and several house-made desserts. Guests can also opt for a tasting menu or a selection of five tapas plus a main course of their choice. On average, the bill comes to about \u20ac50 per person.<\/p>\n

Now, what about wines? The list is put together with care. It features a wide selection representing most Catalan and Spanish appellations of origin. The Pened\u00e8s section includes five Jean Leon wines. The Ros\u00e9 and Chardonnay from our 3055 range, plus Vinya Le Havre and Vinya Gigi, two of our Single Vineyard Wines. In addition, Cal Ton recently added X-15, our experimental Xarel\u00b7lo varietal, to their list. \u201cJean Leon wines give us prestige,\u201d says \u00c0lvar, \u201cThey are quality wines, but most importantly, they are very good wines.<\/em>\u201d<\/p>\n

Cal Ton opened in 1982 and has been a landmark Pened\u00e8s restaurant for 34 years. If they keep this up, we’ll see a second generation helming the kitchen! \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"

The center of Vilafranca del Pened\u00e8s is home to a timeless classic, a restaurant integrated into the very fabric of the town’s identity. It opened its doors during the Fiesta Mayor, the town festival, in 1982 and has been serving customers with the same unwavering enthusiasm ever since. Cal Ton is a family-owned restaurant, run […]<\/p>\n","protected":false},"author":1,"featured_media":554,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-2378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"yoast_head":"\nCal Ton: Locally Sourced Tradition and Quality - Jean Leon<\/title>\n<meta name=\"description\" content=\"Cal Ton is a family restaurant. In front, three proper names. 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