What is Restilhè?
Eth Restilhè is an initiative focused on developing the primary sector in the Val d’Aran, based on direct work with the land: cultivating, herding, pruning and caring for it with consistency and purpose.
The project is centred on the production of plant and animal raw materials through organic and respectful practices, bringing unused land back into production and enhancing local varieties such as the Bossòst bean, now recovered and in active production.
On this foundation, food products are developed and brought to market under a shared approach: quality raw materials, carefully managed processes and coherence throughout the entire product journey.
This model contributes to generating local economic activity, strengthening the primary sector and reducing seasonality in the Val d’Aran.
The origin
Eth Restilhè originates from the combination of culinary tradition, business culture and the capacity to develop new projects.
In 1902, Manuel Barra and Pilar Amiell acquired an old livestock stable in Garòs. Decades later, in 1978, Isabel Caubet and Emilio Sanllehy transformed this space into the restaurant that is now part of the project.
The name “Eth Restilhè” comes from Aranese and refers to the former feeding area for animals. This origin remains part of the identity of the space.
Between 1943 and 1947, and later between 1951 and 1976, the Sanllehy family ran a traditional general store, where almost everything needed for everyday life was produced and sold.
How we work?
The working model is designed to deliver products in the best possible conditions of freshness and quality.
Production is prioritised on a made-to-order basis, reducing the time between production and consumption and extending the product’s shelf life once it reaches the customer.
Monday: packaging, labelling and order preparation
Tuesday: dispatch via express delivery (24–48 h)
Wednesday or Thursday: delivery to the customer in optimal condition
