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  • El Rebost

    El Rebost de Can Moragues is a restaurant with an organic shop. Our organic producers are committed to nature conservation.

The producers in custody

Respectful cultivation
  • The Emys Foundation advises the producers of the Pantry to grow their ingredients not only organically, but also in Agriculture of High Natural Value: one that promotes biodiversity. These producers fill the shelves of the Pantry and put the ingredients on the dishes you taste in the restaurant space.

    Land stewardship is a tool used by environmental organizations to conserve nature on private estates, reaching agreements with their owners and / or managers to carry out actions that help conserve and at the same time improve the estate.

Image <span style="color:#495C46;font-size:40px;">Maria Riera</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;margin-bottom:20px;">Palafolls</span>

Maria Riera

Maria Riera has her farm by the sea. She, like all her brothers, follows in the footsteps of a family that has been working and loving the land for generations. Maria has been in custody with the Emys Foundation for over 10 years and participates in many of our organic farming courses. For us it is a benchmark of quality, responsibility and innovation.

Maria owns a 4-hectare estate dedicated to the orchard. Thanks to the custody, we have created flowery and aromatic margins for pollinators and improved the quality of their soil based on crop rotations and the production of their own composting.

Image <span style="color:#495C46;font-size:40px;">Gemma & Jou</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;margin-bottom:20px;">Granja Slou</span>

Gemma & Jou
Granja Slou

With the hope of defending the values ​​of a healthy, quiet and environmentally friendly life, Gemma and Jou began their project of ecological laying hens in Can Bualous, in Riudarenes. Located in a splendid place, their hens receive all the attention necessary to produce eggs of the highest quality.

Thanks to the custody, Gemma and Jou take guided tours of the customers of the Rebost de Can Moragues, sell their products in the Rebost de Can Moragues and receive advice on how to conserve the biodiversity of their farm.

Image <span style="color:#495C46;font-size:40px;">Julià Masó</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;margin-bottom:20px;">Bio Mill</span>

Julià Masó
Bio Mill

Julià Masó works in a privileged environment. While planting potatoes or caring for their famous strawberries, the top of Les Agudes is always on the horizon. His farm in Pla de Les Arenes, at an altitude of 1000 meters, brings us some of the most unique products of Can Moragues: strawberries, raspberries or asparagus and crops of traditional varieties, such as the Potato del Bufet or the bean of Osor tendre .

Julià owns a 6-hectare estate, where he combines the orchard, the dry land and the orchards. Thanks to the custody, Julià has built a pond for biodiversity and has improved its fertilization, favoring the regeneration of the soil.

Image <span style="color:#495C46;font-size:40px;">Lucas González</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;">Ecohorta de la Vall de Montsoriu</span>

Lucas González
Ecohorta de la Vall de Montsoriu

Lucas makes organic gardens in Massanes with his family and other colleagues, to respond to his concerns about the fight for the environment and social justice. Together with Jordi and Xevi they have joined forces to make El Xapet, a joint initiative to make their individual projects more community and robust.

Lucas entered his 6-hectare estate in custody with the Emys Foundation in 2020. We are currently studying his estate and the possibility of helping him implement a fruit orchard and restore a pond.

Image <span style="color:#495C46;font-size:40px;">Pere Coll</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;">Emporarom</span>

Pere Coll

Pere Coll is part of Emporarom, a project that seeks to recover and innovate with the aromas of the Empordà. The aromatic plants of its infusions, such as mint or elderberry, are grown in Sant Sadurní de l’Heura, in a farm crossed by two streams and which preserves an interesting Mediterranean mosaic.

Pere takes care of several fields where he grows mint and elderberry, and a forest where he harvests rosemary and wild thyme. We are currently selling his infusions in the Rebost de Can Moragues and he is in the process of taking custody of the territory with the Emys Foundation.

Image <span style="color:#495C46;font-size:40px;">Jordi Cervantes</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;">Ecopollastre</span>

Jordi Cervantes

Jordi Cervantes raises organic rustic chickens in Riudarenes, on the Can Rechs farm, less than two kilometers from the Emys Foundation. It is therefore a product of total proximity and trust. Jordi, who mainly sells his product directly, also sells his delicious chickens in the Rebost de Can Moragues.

Thanks to custody, Jordi receives technical and administrative advice.

Image <span style="color:#495C46;font-size:40px;">Blanca & Lluís</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;">Bdegust</span>

Blanca & Lluís

Blanca and Lluís started producing their BdeGust beer to contribute their grain of sand to the environmental and social sustainability of their territory. Its organic hop field, located in Caldes de Malavella, is one of the few examples of this crop that we have in Catalonia. But its singularities go much further: its very holistic project seeks to make organic, vegan and socially responsible beers.

BDeGust is currently in talks to enter custody with the Emys Foundation. At the moment, they have collaborated with us on a project that has allowed them to plant a hundred aromatics and a nest of solitary bees to encourage the pollination and conservation of these insects.

Image <span style="color:#495C46;font-size:40px;">Anna Serra</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;">La Selvatana</span>

Anna Serra
La Selvatana

Anna de la Selvatana is a woman with drive and principles who followed the initiative started by her grandfather to bring a dairy farm and the surrounding forage fields. On their farm in Campllong, they take care of the whole process from start to finish: they grow fodder, feed and milk the cows and produce milk, cheese or yoghurt, which they will then distribute themselves to schools and shops in the area.

Anna takes care of 80 acres of fodder fields and cares for about 80 dairy cows. He currently sells all his products in the Rebost de Can Moragues and is in the process of taking custody of the territory with the Emys Foundation.

Image <span style="color:#495C46;font-size:40px;">Albert Horta</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;">Nuasets</span>

Albert Horta

Albert Horta lives and works in the middle of a sea of ​​hazelnuts and forests, in Brunyola, a town well known for producing the best hazelnuts in the whole province of Girona, the famous black hazelnut. Following the legacy of the family tradition, Albert devotes all his efforts and time to achieving the highest quality harvest. Together with other Brunyola producers, it has created Masvellanes, which promotes the Nuasets brand to bring Brunyola hazelnuts closer to the consumer.

Albert has 8 acres of hazelnut trees. Thanks to the custody, we were able to convert part of the farm to organic farming. From this September we will be able to find its hazelnuts in conversion in the Rebost de Can Moragues.

Image <span style="color:#495C46;font-size:40px;">Sergi de Meià</span> <br /><span style="font-size:20px;color:#303030;font-family:Lato;">The chef behind the plates</span>

Sergi de Meià
The chef behind the plates

Sergi de Meià is one of the icons of local and traditional organic cuisine in Catalonia. He understands food as a pleasure, but emphasizes the importance of becoming aware of nature and the responsibility we have for the environment, promoting ecological and local cuisine.

He identifies with the slow-food philosophy as another way of understanding gastronomy, rediscovering the magic of the product that is good for those who consume it, for those who produce it and for the planet.