El Celler de l'Aspic occupies a restored former cooperative building with high ceilings in the centre of Falset. It is known for a cellar of over 800 references, especially DOQ Priorat, displayed in glass cabinets and paired with its own private tasting room; wines are sold at near-retail prices and, if a diner doesn't finish a bottle, staff will cork it for them to take home.
Its Mediterranean, seasonal cooking is built on local sourcing -fish from the Sant Carles de la Ràpita market, rice from the Ebro delta and kid goat from Capafonts- with dishes such as roasted cannelloni with mushroom cream, seafood and fish rice, or kid goat with onion and rancio wine.
The restaurant was opened in 2003 by Toni Bru, a chef and sommelier born in Cabacés (Priorat) who had previously worked in Amposta; he now cooks alongside Ricard Ortiz. The house has appeared several times in the Michelin Guide's Bib Gourmand selection, though this distinction should be reconfirmed edition by edition.
- CuisineCuina catalana de mercat
- Price€€€
- AwardsBib Gourmand - Guia Michelin (documentat almenys des de la guia 2019; caldria reconfirmar l'edició vigent)
- AddressCarrer de Miquel Barceló, 31
- Phone+34 977 83 12 46
Imatge: Robert M. Lavinsky · CC BY-SA 3.0 · Wikimedia Commons
Sources: cellerdelaspic.com · guiagourmand.cat · ara.cat
Last updated: August 2026