Fussimanya restaurant

In the heart of the Guilleries‑Savassona Natural Area, between the Vic Plain and the Collsacabra plateau, stands a Catalan farmhouse that has been serving food with purpose, history, and local ingredients for over half a century. Fussimanya is more than just a restaurant—it's a way of understanding cuisine, territory, and rural hospitality.

Origins and evolution

Fussimanya first opened its doors in 1971, thanks to the vision of Rossend Viladecàs and Dolors Pascual. What began as a modest family dining room grew naturally over time: first came a workshop for artisanal cured meats, then a shop, and eventually a whole network of retail stores across the Osona region.

Today, the concept is holistic. At Fussimanya, you can dine, shop, and remember. Enjoy a mixed grill or cod with Catalan samfaina, then take home freshly made cannelloni, traditional longanissa sausage, or a wedge of local cheese. The project’s coherence is clear: what arrives on your plate has a traceable origin—often with a familiar, local name.

The restaurant

Located along the Parador road in the town of Tavèrnoles, the restaurant occupies a traditional farmhouse that blends harmoniously into the landscape and exudes authenticity from every corner. The interior is warm and unpretentious, with the familiar atmosphere of a country home that invites you to linger after the meal.

The space is large and welcoming, perfect for family gatherings, business lunches, or culinary getaways. It also offers a terrace, playground, ample parking, and an on-site store—everything designed to make the visit a complete experience.

What to expect on the table

Fussimanya’s menu is a journey through traditional Catalan home cooking, free of reinventions or gimmicks. It features honest, generous dishes where local ingredients take center stage.

From the renowned "fusta d’embotits" (a wooden board of house-made cured meats) to cuts of matured beef entrecôte or Duroc pork ribs, as well as cod with white ganxet beans, roasted vegetables with anchovies (escalivada), or homemade cannelloni. You’ll also find paella, fideuà (a Catalan noodle dish similar to paella), seasonal stews, and classic desserts like crema catalana, apple cake with ice cream, or chocolate truffles.

There are also special set menus, such as the Fussimanya Menu, which includes a tasting of starters, a main course of your choice, and a homemade dessert; or the Txuletón Menu, designed for meat lovers and featuring premium dry-aged steaks. All of this comes with an outstanding quality‑quantity‑price ratio—something increasingly rare these days, but consistently highlighted by guests.

Produce, setting, and craftsmanship

At Fussimanya, cooking is inseparable from the raw ingredients. Their commitment to local sourcing goes beyond buzzwords: pasture-raised lamb, Duroc pork, free-range chicken, and house-cured meats… all rooted in a philosophy of sustainability and regional pride.

The restaurant has also been recognized for its artisanal excellence: in 2025, Fussimanya won the Catalan National Prize for the Best Artisanal Botifarra d’Ou (a traditional egg sausage), awarded for their creative version made with artichokes and onion.

A flavorful countryside escape

Fussimanya is not just a stop along the way—it’s a destination. One you set out for, and one you return to. Because after a meal in its warm dining room, a walk along Tavèrnoles’ scenic trails, or a visit to the nearby Sau Reservoir, it becomes clear that eating here isn’t just about nourishment—it’s about stepping into a story where landscape, memory, and craft all come together.