Hands and fire are the most useful tools in Ca na Toneta, which has something of an artisan workshop, a place where people go with humility and good spirits. Without virtuosity or artistic fumes, the right technique is applied to each product so that everything goes as it should. There is dedication, common sense and a lot of work in each recipe -textures, the right ones- but at the table all that has become invisible. There is no room for filigree, since technique is at the service of flavor. In this food house, the vocation arises from the daily trade, patiently learned in the kitchen and through direct contact with fishermen, farmers and colleagues in the trade.