Welcome to the Hostal de la Bona Sort, a building from which the stagecoaches and post office used to leave from the charming Borne district, not without having been previously blessed. Well, actually, that was in the 17th century. In 1927, it became a wine cellar for the workers of the neighbourhood and, in 1976, the Solé Sugranyes brothers inaugurated the Pla de la Garsa that we know today.Since then, the cheeses have played a fundamental role in its offer (in the past, the chef Pep Palau selected and imported them personally from Perpignan). Today, Pol Torras, who is in charge of the business, insists on maintaining the quality of the cheeses, as well as the pâtés and sausages, in order to continue boasting of the restaurant's historic dishes, such as the black sausage timbale with rossinyols. The magic touch of Fernando Medina (who previously worked for Cinc Sentits, Quatre Gats and Crosmas) in the kitchen makes Pla de la Garsa a top option to let yourself be hypnotised by the flavours of traditional Catalan cuisine: blue cheese croqueton from Molí de la Llavina, aubergine triangles breaded with tender Mahon cheese, foie gras coca with camarelised onions... And for the more discreet, salads and first class cold dishes. Benvinguts!