Located in the Polígon de Can Valero, Morralla restaurant is the gastronomic project of chef Enrique Erazo and his partner in charge of the dining room, Emanuel Paggi.

Morralla is a restaurant specialising in the magic of rice dishes. Its name, inspired by discarded fish, symbolises its ability to create extraordinary dishes from simple ingredients, based on natural products, without concentrates.

At the heart of the kitchen lies slow cooking, what they call the “chup chup” — the gentle simmer that gives life to rich broths, salmorreta bases, and deeply flavoured sofritos. Combined with carefully selected ingredients, these techniques create dishes with character, intensity, and soul, where tradition and craftsmanship enhance every layer of flavour.

Since its opening, chef Kike Erazo has received recognition in prestigious gastronomic competitions such as Tapalma, Madrid Fusión, the National Grill Masters Competition, and the National Paella Competition of Sueca. Morralla was also nominated for Best New Opening at TheFork Awards. All this ‘savoir fair’ combined with the meticulous attention of the team, results in a unique culinary experience that is hard to find these days.

Their signature dishes include grilled beef sweetbread rice, red tuna shank and coastal octopus paella. In addition to the exquisite rice dishes, you will also find excellent grilled matured meats at Morralla. With a cosy atmosphere and distinctive decorative style, Morralla promises an unforgettable dining experience.

Their approach is rooted in warm hospitality and a relaxed, welcoming atmosphere. Every detail is thoughtfully considered so that each guest feels not only cared for, but truly at home.