Deosringas · CC BY-SA 3.0Village
Bassella is a municipality in the comarca of the Alt Urgell, in Catalonia, Spain. The village of Bassella, one of nine settlements which make up the municipality, is located at the confluence of the Segre river with the Salada river and at the point where the route from Solsona and the potash mines of Cardona (currently the L-301 road) meets the route between Lleida and La Seu d'Urgell (currently the C-1313 road). The ajuntament (town hall) is located in Castellnou de Bassella. In total it has a population of 216 (register office, 2025).
The municipality extends to both sides of the Segre river at the southern extremity of the Alt Urgell. Much of the territory has been flooded by the construction of the Rialb reservoir. It includes the southern exclave of Sant Mer within Pinell de Solsonès.
Text from Wikipedia (CC BY-SA)
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Where to eat
We don't have verified restaurants here yet, but the larder of Cataluña already says a lot.
See the restaurants on the mapWe haven't verified any table with its owner in Bassella yet. In the meantime, these are the restaurants mapped in the surrounding area.
Up to 30 km around, according to OpenStreetMap and Overture Maps. No ratings or prices: call before you go.
120 restaurants
120 restaurants
Pinós · 28.4 km away+34 973 473 062View on the mapWebsite
Bassella · in the village+34 635 501 039View on the mapWebsite
Tiurana · 4.8 km away+34 973 056 047View on the mapWebsite
Peramola · 5.6 km away+34 973 470 461View on the mapWebsite
Oliana · 5.8 km away+34 973 470 449View on the mapWebsite
Oliana · 6.5 km away+34 973 470 639View on the map
Oliana · 6.9 km away+34 630 476 117View on the map
Vilanova de l'Aguda · 8.8 km away+34 973 056 048View on the mapWebsite
Ponts · 12.5 km away+34 973 46 00 19View on the map
Terrace
Data from OpenStreetMap (ODbL) and Overture Maps (CDLA-Permissive-2.0): what has been mapped with its name. If your restaurant is missing or you want to manage it, sign up as a professional.
What people eat in Cataluña when they eat well.
Bread, ripe tomato, oil and salt: the base of any Catalan table.
Spring onions charred over flames, January to March, bib on.
Fresh sausage grilled with sautéed beans; hearty and honest.
Egg-yolk custard with a sugar crust caramelised on the spot.
Almost every village has its market day and its producers: the cheesemaker, the baker, the vegetable garden next door. Ask at the tourist office or the bar on the square; they'll tell you where to buy straight from the maker.
We haven't confirmed Bassella's market day. Every village has its own: better to ask than to make it up.
