Pere Massana was born in 1960 in Sant Pau d’Ordal, a small village with a long winemaking tradition in the heart of the Penedès region.
His childhood was shaped by the affection of his parents, Pere and Carme, and his brother Joan, as well as the aromas of the wood-fired grill and the scents of the barrel room at Cal Pere del Maset, the family restaurant.
In 1975, he moved to Girona to begin his training in the world of hospitality and catering. He studied at the Girona School of Hospitality, a leading institution where he acquired the knowledge, techniques, and discipline characteristic of modern restoration.
Between 1975 and 1980, Pere began to build the foundations of what would become his career as a chef. Once he completed his studies, he supplemented them with training in Tourism, alternating stays between Penedès and Girona, although his attraction to the Girona region had already become definitive.
In 1986, he acquired his first premises on Carrer Bonastruc de Porta, where he opened Restaurant Massana in September 1986, shortly after marrying Ana that same August. Thus began an adventure full of enthusiasm, hard work, and uncertainty.
In 2002, they acquired the neighboring property and undertook a major renovation to expand the kitchen and create the current Espai Massana, designed as private rooms for groups and corporate events.
Surrounded by a young and motivated team, Pere continued his evolutionary process by incorporating avant-garde techniques and concepts, always with respect for the traditional foundation. This constant work was recognized in 2007 with the award of a Michelin star, the result of years of effort, dedication, and passion.
In 2008, the Repsol Guide awarded the restaurant its first Sun in recognition of its work.
The upward trajectory and self-imposed high standards continued in 2010 with the achievement of two Suns from the Repsol Guide, reinforcing the commitment to further evolution.
Opening of the Mon Gourmet shop.
Món Gourmet was born from the fusion of two families. Specializing in high-quality gourmet products, it is backed by the best brands and defined by proximity, rigor, and dedication.
Generational Handover.
A step aside in favor of his son, Pere Massana Roger. A natural and serene transition that marks the beginning of a new stage, undertaken with responsibility and respect for the family legacy, with the aim of maintaining excellence and the essence of the restaurant.
A new impetus led by brothers Eduard and Pere Massana, who take over the management of Can Xiquet with a gastronomic proposal rooted in the territory, local sourcing, and family essence.
After years of experience at Restaurant Massana, Eduard Massana leads the front of house, contributing his sensitivity and way of understanding hospitality and service excellence.
The Can Xiquet farmhouse thus becomes the ideal setting for a proposal that combines gastronomy, authenticity, and family essence.
