Every morning fresh seafood arrives at Can Majó to customers can taste them.
For us the raw material is essential and we make it very carefully
We recommend sautéed octopuses, seafood clams, steamed Galician cockles, fresh fish, such as rémol or Sant Pere rooster, some of our rice dishes such as black melon truffled with prawns and clams or rice stew with lobster, but also our peeled seafood noodles, Mary-style baked prawns, and the unknown nettles, crunchy on the outside and a blast of sea on the inside.
In 1968 in the fishing district of Barceloneta, Maria and Enric transformed a fish house into a seafood tavern with refined touches, the Can Majó.
Enric chose the ingredients and fresh products to cook, a trade he learned from his father, a local fisherman, after Maria provided magic to the dishes.
This tradition has been inherited by his two sons Enric and Rosa. Together with their team, the two brothers receive diners every day to make them feel at home, while satisfying their palates with a seafood kitchen with its own stamp.