Faithful to the tradition: fork breakfast in the Priorat
With 90 years of history, we have never given up what we have been, but we have defended it and defend it always we can.
That is why one of the proposals that marked us in the beginning of our journey in the Hotel-Hostal Sport, in 1923, remains almost intact.
The fork breakfast is one of the highlights dishes of our bar and restaurant of Falset. We enjoy seeing in summer or weekends, groups of friends, families or couples sitting around our marble tables with good wine on the table and a repertoire of stews to take strength for the day.
We feed the spirit with our cuisine and certainly, make us happy. We've changed the menu of fork breakfast several times but we have always been faithful to the origins and Catalan tradition. Cuisine with proximity and quality products.
- Herring of Coast with escalivada (vegetables cooked in the pan)
- Herring of Coast with beans, tomatoes and fried garlic
- Sausage with beans
- Priorat sausage with garlic, tomatoes and black olives
- Fried eggs with ham
- Fried cod with tomato, garlic and beans ganxet
- Fried Sausage with beans, tomatoes and garlic
- Allyoli sauce with meat and garnish (fries baked or roasted)
- Toasted country bread or bread coca accompanied with secallona of Priorat, white sausage, ham or omelette
- Tripe with cod tripe and beans ganxet
- Catalan pork feet
- Chickpea stew with cod
- Mountain Snails
Two years ago, in the Catalan newspaper Punt/Avui was an article talking about our fork breakfast:
The brunch rise has failed to unseat the indigenous invention of fork breakfast, large dining option for early in the day. As there is hunger and tastes for everyone, while new fashions are consolidated, the old are becoming increasingly prominent. Proof of this is the success of the fork breakfast that offers on Sunday morning the hotel-hostel Falset Sport, run by Marta Domenech. [...] Read more
Also we wanted to promote de fork breakfast among bloggers and we invite a group to taste our cuisine. Following are some of the opinions they wrote about it.
The varied menu made it difficult to decide what we wanted for breakfast. We returned to the Catalan tradition of fork breakfast (breakfast with coffee with milk and cookies? no!). Among other things, there was the usual toast with sausage, but Priorat style sausage fried with garlic and black olives and tomatoes, fried sausage with beans, tomatoes and garlic or fried cod with tomatoes, garlic and beans ganxet. Read more
[...] But no breakfast either, no no no, but a free as God intended, of those who served as fuel to farmers to spend all day working in the field. Now these breakfasts are called "fork", but it could be called glutton breakfast. Read more
Do you dare, after these recommendations, to try one of our breakfasts? I'll be waiting! Open 365 days a year, and our kitchen too!
