The story
In the heart of Sant Sadurní d'Anoia, La Cava d'en Sergi has been serving what its team calls "cocina de mercado" — market cuisine — since 1999. Chef and owner Sergi Torres, who trained in Barcelona and worked across Catalonia and Spain, opened his own restaurant with a clear philosophy: cook each product at its peak, using modern techniques without losing the essence of the ingredients. The result is a kitchen that is "moderna, original y con toques creativos, pero sin perder las raíces."
Torres’s path began with studies in hospitality and pastry in Barcelona. After finishing, he moved through different restaurants across Catalonia and Spain, absorbing styles and techniques before having enough experience to open his own place. That dedication to craft and perseverance is evident in every dish — from the carpaccio of gambas with seafood oil and Modena reduction to the confit duck leg with caramelised apple and port sauce.
The Michelin Bib Gourmand award, granted for "good quality, good value cooking," recognises the consistent, honest work here. It’s a fitting nod to a restaurant that balances creativity with accessibility, offering a daily menu on weekdays that might include a fideuà, grilled fish, or a surprising wood-fired octopus. The group menus, meanwhile, showcase a full range of starters and mains — wonton cannelloni with cod brandade, lamb confit with cream of ceps — all paired with local cava from Bertha.
The atmosphere is unpretentious and welcoming, with a focus on the food. Torres uses seasonal produce, new products, and technologies to cook each item "en su punto óptimo de cocción." The wine list features local cavas and wines, complementing the market-driven dishes. Whether you’re stopping in for the weekday lunch or a celebratory dinner, the cooking stays true to its roots — modern, balanced, and deeply respectful of the ingredient.
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