The classic cannelloni from 7 Portes that cannot be missing from your table in your family gatherings and celebrations.

Our cannelloni with a touch of truffle make them irresistible.

Written by Mr. Josep Lladonosa Giró, National prize of gastronomy and who was the chef of the 7 Portes for 20 years, the "Libro de los Arroces del 7 Portes y otros arroces" -contains 90 recipes- shows the richness and diversity of rice.

Book available in Catalan, Spanish, English and French.

The tenth volume of the collection includes an 18th-century Minorcan cookbook that documents for the first time the use of mayonnaise, originally from Menorca. The Caules manuscript, with 251 recipes, was intended for a wealthy family in Maó and reflects practical cuisine adapted to the aspirations of the Minorcan upper middle class.

This volume is a culinary gem that presents a collection of recipes compiled by Friar Augustine Jaume Martí Oliver (1712-1788), one of the seminal works of late 18th-century Mallorcan culinary literature. This work represents one of the most representative gatherings of culinary compilations of the time, being the first collection of Mallorcan cuisine of its kind.

The Book of Sent Soví is the oldest preserved recipe book in the Catalan language. It is therefore located right at the beginning of the country's culinary tradition, and there are already certain constants that have reached this day. Its influence can be seen in the rest of medieval and even later cookbooks.

The "Llibre d'aparellar de menjar" is an extensive cookbook, written and compiled around the middle of the 14th century. This is a recipe that, until now, had remained inaccessible to the general public.

The Llibre de totes maneres de potages is, after the Llibre de Sent Soví and the Llibre d'aparellar de menjar, the third great cookbook in the Catalan language of the Middle Ages. Like the other two, it has been preserved in a single manuscript and is anonymous. The work consists of more than two hundred chapters on a wide variety of dishes and cooking tips.

In 1520, the Llibre del coc appeared in the city of Barcelona, ​​the first cookbook printed in the Iberian Peninsula. It was written in Catalan. Until then, cookbooks had circulated only in handwritten form. The work is attributed to Master Robert, cook to King Ferdinand of Naples.

In the Franciscan convents, the position of cook fell to one of its members, who had to prepare them to feed the community as a whole. It is not surprising, then, that we have preserved up to eleven handwritten copies, some incomplete, of the Notices and instructions for the novice cook. It is an anonymous, quite extensive cookbook, written in the middle of the 18th century. Some of the copies are from the beginning of the 19th century, which highlights the usefulness and validity of the book.

The fifth volume of the Collection contains the first recipe books of the modern period, when food from America, such as tomatoes, potatoes, and peppers, arrived in Catalonia for the first time. As it is the first volume corresponding to the modern era, it contains an extraordinary study on the new American foods in Catalan cuisine.

The cookbooks that have been preserved in Catalan from the 17th to the beginning of the 19th centuries are mainly convent recipe books, linked to ecclesiastical orders. Around the years 1731-1734, brother Francesc Roger (1706-1764/7) held the position of cook at the convent of Sant Francesc de Ciutadella. The result of this dedication is the“Art de la cuina”, preserved in a single manuscript, intended for practical use in front of the stove.

Book 8 of the Collection contains the recipe book known as Brief and useful instruction for beginner cooks according to the style of the Discalced Carmelites, by Francesc del Santíssimo Sagrament (Reus, 1753-Mataró, 1824), cook of the convent of Sant Josep de Barcelona, ​​located where the Mercat de Sant Josep, la Boqueria, is currently located.

Book written by Màrius Carol and accompanied by the watercolours of Perico Pastor, reviews some of the most relevant visits in the 7 Portes, from Josep Pla to Woody Allen, through John Wayne, Ava Gardner or Maria Callas.

This book, with illustrations by the great Pilarín Bayés, tells the story of 7 Portes from its opening in 1836 to the present day, gathering curiosities about the building and anecdotes from the characters who have visited it, showcasing how it has become a living history of the city of Barcelona.

Red wine, originally from DO Montsant, made from 80% Peluda Grenache and 20% Merlot. Label designed by the author of the I love NY logo, Milton Glaser, a friend of the house, adds to his previous label designs for the restaurant's wines and cava, the oil label.

Originally from Penedès, it is a Cava with fine bubbles and an intense aroma of red fruits. It has a fruity, fresh, smooth, and highly elegant taste.

Originally from Penedès, it is a Cava with fine bubbles and citrus notes, light and very refreshing.

White wine originating from the DO Terra Alta, crafted with white Grenache grapes. It has an aroma of ripe white fruits and minerals, and its taste is long and silky.

Energetic rosé wine, originally from the DO Costers del Segre, made with Grenache, the aromas of fresh stone fruit stand out, such as apricot and peach, notes of rose and an undertone of white flowers.

Black wine from the DO Penedes, made withTempranillo and Grenache. On the plate, it is generous, with hints of ripe and red fruit and a pleasant finish.

7 Portes extra virgin olive oil has a light fruity flavor with citrus and sweet notes.

Always carry the 7 Portes with you with our fabric bag with handles.

In "7 Portes, 7 Notes" you can find some of the most applauded interpretations of the 7 Portes performed by its pianist, Manel Barea, by highly demanding and prestigious musicians.