That‘s ice cream: Heladería Can Miquel

Do you remember what it was like as a child in an ice cream parlor? When you had to choose from the many varieties and you couldn‘t make up your mind? At Heladería Can Miquel you just feel the same even as an adult. There are just so many delicious flavors. And more than 20 different kinds of chocolate, can you believe? Mostly I end up taking the same as always. Passion fruit and jamaicano con almendras, a dark chocolate with almonds.

But then there is also chocolate with orange, or jamaicano with cookies, or with hazelnuts. And all of Can Miquel‘s heavenly fruit sorbets that taste like they had packed summer in the freezer to serve it chilled. Lemon with orange, peach, mango, apricot, watermelon, raspberry, you name it. Homemade daily from fresh seasonal fruit. Adding nothing but love and a a little bit of sugar. You’ll taste the difference.

Palmesanos like to bridge the gap between lunch and late dinner with a snack. A couple of tapas maybe, and why not an ice cream? When the kids come home from kindergarten or school people meet at Can Miquel for a sweet something and a chat. The current favorite is coca de patata, a bun with a scoop of ice cream. Now, who can resist that?

Miquel Solivellas opened his heladería in 1979 together with his wife Pola. He always loved experimenting with new flavors. Today, his daughter and granddaughter are in charge of the already emblematic store. A female dual leadership is not uncommon in the Solivellas family. Teresa and Marián still follow the proven recipes. Next to ice cream Can Miquel offers homemade pralinés, cookies, and cakes. And horchata de chufa, the popular refreshing drink made of raw tigernuts.

However, ice cream and sorbets are not reserved for snacks or desserts. At Heladería Can Miquel they are particularly proud of savory varieties like trampó or olive oil. An extraordinary delicious way to dress a salad. Even children skeptical of greens will love their salad refined with a blob of ice cream.