Like at home, hey
After organizing a list of recommendations based on a hypothetical arrival of family members, we expanded it with suggestions adapted to the tastes, personality and typology of your friend/relative/work contact making a promise: everyone will be happy.
TO STUN THOSE HUNGRY FOR TRENDS AND SHOWS
He comes with a clear idea of what he wants, a place ultra modern, very cool and that allows him later to show off a little before his acquaintances of the "Look where I've been" . But since we want to eat well and avoid the combo that is easy to fall into when looking for that, that is, “soccer players and prostitutes”, you are going to go for something else.
The Spoonik _(Bertrán 28) _ is a return to the concept of dinner-show with tasting menu where you have to sit down and let yourself be surprised. Colombia and Mexico they are very present (trademark of their promoters) but the Latin American inspiration is mixed with the international to create fragrant dishes, full of flowers, colors or even jaws. The intimate and close touch that made his dinners at home famous and the professionalism and atmosphere give meaning to his proposal.
Where to go to see and be seen
The nobook _(Provença 310) _, with its no reservations, no desserts and no coffee policy , get marketing the desired . His searing orange will burn your joke repertoire with Orange is the new black, and his repertoire of international street food is a constant surprise. dishes to share, great cocktails, constant movement and a culinary process that deserves to be seen.
Do not reserve. Not desserts. Not coffee.
TO CONQUER THOSE WHO PRESUME TO KNOW EVERYTHING
For the typical who is already familiar with the intense flavors and that he always has in his mouth the “I already know this” “I took this in London three years ago” , we do not guarantee that our options will catch you completely by surprise, but at least that you will be able to put a few hits on them. Demons, they are great They are cool and the food deserves a round of applause.
One of the most important spaces in this place where you can spend the happy day that the Casa Bonay hotel has become is the restaurant Elephant Crocodile Monkey (Gran Vía 700) , which has just unified its proposal (previously it was Vietnamese by day, and general Southeast Asian by night) to become the provider of several candidates for our new favorite dishes. The chef Estanis Carenzo It gives coherence, discourse and meaning to the menu that mixes local products and a recipe book from Thailand, Japan or India. The result, some curries, a vit nuong duck, a tam yum soup with razor clams or a marinated entrails with tandoori masala that make us reverberate with pleasure.
Elephan Crocodile Monkey, for trend addicts
Something that the never sufficiently pondered also achieve Rooftop Smokehouse (Consell de Cent 159). From the crazy idea of two friends who started to smoke products in a barrel on its terrace in Sant Antoni They have become essential on the local gastronomic scene. After organizing pop ups and strolling through food truck fairs and various gastro events, they have established themselves with some partners as a prelude to the bar paradise (the least clandestine speakeasy) serving delicious sandwiches and pastrami dishes in his Pastrami Bar del Borne _(Rera Palau 4) _, and above all in its own premises in the Lehman factory , where they teach courses and workshops on preparing smoked meats, and organize dinners in an environment that gives meaning to the concept “place with history” . Of course, booking is essential.
And since there is nothing more avant-garde than the rabidly traditional, the two pebrots _(Doctor Dou 19) _ strip of recipes and forgotten techniques to offer things as surprising and worthy of being rescued as the candied bristle teats, the oyster omelette with garum or sea urchins with ham.
FOR ADOLESCENTS, PREPUBERTS AND CHILDREN WITH GOOD PALATES
If your stay in Barcelona necessarily involves going to the local **Hard Rock Café** _(Plaza Catalunya 21) _, don't panic. It's part of an international chain, yes, but they also have a commitment to national and local products – whenever possible – that goes beyond the standardization of flavors and the T-shirt store. The hamburgers are the queens of the menu and 60% of what is consumed, but they also have options of salads, smoked ribs, a good pulled pork sandwich , salmon cooked in cedar leaves and, very importantly, celiac menu options.
Once the inalienable desire has been fulfilled, turn the balance by proposing a japanese without sushi in which the presence of Doraemon, Arale or Mazinger Z will rejoice the spirit of several generations. The yatai _(Comte d'Urgell, 112) _ serves yakitoris (skewers) , katsudon (bowls of rice and stew) , okonomiyakis (omelette? pizza? Japanese, put lots of quotes around this definition) , takoyaki (kind of meatballs) u onigiri (the triangles of rice with seaweed that we have learned to desire based on seeing them in a thousand animes) in a battle and colorful atmosphere in the style of real Japanese taverns.
If the touch of exoticism is not what your visitor likes, opt for the pig _(Mata 16) _ because what child/young person/young spirit is not going to like to gobble down a meatball sandwich , we'll see?
Traditional, essential, perfect for prepubescents
FOR THOSE WHO FOLLOW THE TREND AND DO NOT WANT FORMALITIES
If we are talking about trend, **the poké**, that Hawaiian dish that works like a deconstructed sushi , is the answer. In hip fish _(Providència 1) _ they serve bowls of poke (in short: mix of marinated fish, rice or quinoa and fresh vegetable accompaniments) or sushi burritos (satiating and tasty) that can be completed with simple desserts, juices or matcha tea drinks. The Prototype with tuna and slightly spicy is our favorite, but you can also configure the poké to taste; also they serve to take away . It's simple, inexpensive, and we hope it's more than just the penultimate fad, because the process of creating and destroying food trends is relentless and dizzying, sometimes absurd.
Hawaii at the plate in The Hip Fish
And speaking of fashions that should become the norm, the Melrose Dumpling House _(Calabria 204) _ is a restaurant specialized, obviously, in dumplings, Chinese steamed dumplings that drive everyone who tries them crazy. Their gyoza Hypercrispy already have, with justice, a legion of fans.
Along the same lines as a house of good food with an international vibe and no fuss, the Hawker 45 _(Casp 45) _ mixes recipes from Southeast Asia with Brazilian to create one of the most interesting combinations of the moment, delicate, full of personality and taste. And they even have a menu of the day at noon for 12 euros.
Iberian pork belly, marinade, rice bun and bonitoto
**FOR THOSE WHO ARE LOOKING FOR CLASSICS WITHOUT FALLING INTO THE RANCIO**
rosewood _(Avinyó 30) _ is what will satisfy everyone: a bright place in the Gothic quarter, a terrace installed in the **Plaza del Tripi (officially George Orwell)** and a selection of tapas and dishes that are not boring enough to please to the more of the “food of a lifetime” and to those who are a little less. From fried eggs and croquettes to more risky things like peas with cuttlefish and coconut or beef carpaccio with anticuchera sauce. Have lunch menu for 11.50 , on Sunday mornings they organize sangria vermouths (a concept to be vindicated) and, always to bear in mind, their basement houses the Kokka, a Peruvian bar with an overflowing roll . Because, can we already consider ceviche and Peruvian food in general as classics?
Tradition and zero rancidity
If the answer is, as it should be, yes, you have to approach the Cattail _(Còrsega 235) _ the Peruvian cevichería that boasts of bringing the most traditional elaborations from the north of Peru, the marineras, represented in the recently arrived caballito de totora -a classic boat of the fishermen of the area- that proudly presides over its second great dinning room. Powerful ceviches, tiraditos or causes in a menu that, due to the history of the restaurant (it was the old Tanta) has not been able to renounce classics such as the chicken chili or rice with duck. They also offer a menu of the day for 17.50 euros, cocktails at the height (blessed pisco sour) and one of the most pleasant, spacious and elegant places where we can enjoy the incredible cuisine of Peru.
Totora ceviche
And to complete the perfect visit, The Winch 1769 _(Sombrerers 7) _ is a cider house-vermouth that perfectly exemplifies that classic, modern, avant-garde and tradition are changeable labels. He is Asturian but also Catalan It is traditional like a contemporary pear winch (it is only a few months old) and, what matters to us, the food is very good. Tapas such as the pumps from Barceloneta stuffed with octopus, anchovies, platazos such as grilled fish or an incredible lamb stew with tortos are served at their tables with high chairs ( they don't serve coffee , there is the option to take it in the nearby call ). It can be as informal and for snacks and drinks as you want because that is the idea after all, or a multi-course and dessert restaurant that you can roll out of . Happiness at the table for all.
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Siphon cider and vermouth at El Chigre 1769