Sant Julià de Lòria Inaugurates Revamped Social Dining Hall 'La Cullera de la Llar'

Sant Julià de Lòria has inaugurated its social dining hall 'La Cullera de la Llar', one month after resuming operations on 2 February with home-cooked meals for retirees and pre-retirees over 60.

The venue, located in the 10-year-old Llar de Lòria building, suspended catering services on 1 July 2024 due to low turnout and complaints over food quality. After nearly 18 months of renovations to comply with industry and health regulations, and a challenging search for staff, the parish appointed cook Júlia—qualified in hotel management with expertise in dietary needs and intolerances—along with an assistant.

Available weekdays to eligible residents from Sant Julià and other parishes, as well as Red Cross day centre users, the hall serves a starter, main course, bread, dessert, and coffee or infusion for 7.80 euros daily or 35 euros weekly. Since reopening, some diners have opted for weekly subscriptions and reported strong satisfaction with the homemade offerings, which have lifted attendance.

Tuesday's inauguration attracted parish councillors, ministers Imma Tor and Helena Mas, and local priest mossèn Pepe Chisvert. Tables filled steadily as guests praised the appetising smells and village-style cooking. Regular user Montse López, who tried the previous catering service, recalled just three attendees and subpar meals. She now described the relaunch as promising, with dishes evoking home cooking and aromas making a clear improvement.

Councillor for Social Affairs and Captain Eva Ramos, who prioritised the project in the parish's electoral platform, emphasised its value beyond meals. "There are people living alone, and we want them to come here to socialise, make friends, and stay active," she said. "It's a meeting point for villagers." Ramos noted weekly subscribers since early February and users' positive feedback on the quality.

First-time visitors since the restart expressed optimism. One, who knew the old setup, said recommendations had raised hopes and initial tastes delivered. Sample menus, such as minestrone soup, chicken with prunes, and fruit or yoghurt, drew buzz, with some diners joking about specials like calçots requiring advance booking. The revival underscores growing community ties and demand, with reservations advised a day ahead.