ODD Restaurant
Measure the gastronomic pulse to Barcelona It is not always an easy task, although the arrival of the fall it seems that it leaves settled some of the tendencies that have been appearing discreetly during the rest of the year.
With the offer of Michelin stars already consolidated in the Catalan scene, it seems that the constellation is not thinking of expanding at the moment and the bets are moving towards other directions, such as the recovery of a simple kitchen, traditional recipes , of good product and of course, from taste.
Although Barcelona is not a city where you can eat cheaply (you can buy a portion of bravas at shellfish prices), no one doubts that today it is one of the cities with the best food . Fashions aside, that is not customary in Barcelona, that time of year has come when summer mojitos and paellas give way to an autumn that never catches the city off guard.
The news gastronomic proposals combine from the famous tapas to the gourmet menus going through the odd pop up of the most clandestine… until today.
A PRO peck at ODD
THE CLANDESTINE
And it is that after the success of last year with the pop-up from the speakeasy **PDT New York (Please Don’t Tell) **, one of the best cocktail bars in the world -if not the best- where exclusive cocktails and hotdogs from award-winning chefs were tasted, the pop-up this year at the Mandarin Oriental hotel takes us to the Bar Boulud , which will disembark in Barcelona to propose a month full of dishes with franco-american stamp.
The Bar Boulud Pop-up will be present in the City of Barcelona November 11 to December 16 , and for the occasion the letter of the Banker's Bar (the hotel bar) to recreate that of Bar Boulud, where traditional French-style hamburgers reign. To house the Bar Boulud menu, Banker's Bar will move and become a industrial New York Bistro, in the image of some of the premises that the prestigious French chef Daniel Boulud treasures in the United States.
PERFECT TO SHARE
Leaving aside the French nuances and honoring one of the most successful local cuisines that we find in Barcelona, ODD premieres with the intention – it seems fulfilled – of recovering the “ lost taste of cooking in simple and traditional recipes ”, according to the words of his gastronomic adviser, the chef Carles Weaver.
Located in full Barcelona Diagonal Avenue and at the foot of the new hotel sofia , is the first gastronomic space presented by the emblematic hotel, which after almost two years of meticulous reform is finally taking shape. With more than 600 m2, it is a place full of mediterranean personality designed by interior designer Jaime Beriestain.
And here, in the middle of a atmosphere of the most sophisticated, cosmopolitan and welcoming , dishes such as burratina with zucchini and pesto , the sea bass ceviche with coconut and avocado , the chicken rice casserole with artichokes or the tasty grilled octopus with Lima's cause in an offer that runs from midday until late in the afternoon. And, notice, save room for dessert , since the traditional creamy chocolate with bread, olive oil and salt is one of the star dishes on the menu.
ODD Restaurant
ODE TO THE TAVERN
And just when we thought we didn't need new restaurants, addresses like theoretical and erase all these impure thoughts with a stroke of the pen. Is tavern has been one of the surprises on the Catalan gastronomic scene so far this year, and promises to continue surprising -oh yes- during this fall.
Captained by Oriol Casals to the stove and Theo Rubio in room, the soul of sea and mountains ( sea and mountains , an emblem of Catalan cuisine) of this somewhat intimate that invites you to speak in a low voice with a good glass of local wine in hand, encourages you to taste dishes like its praised chicken and shrimp croquette.
They are followed by dishes to take off the hat like the mackerel with pickled vegetables Y citrus emulsion or all a recognized of the ' Catalan cuisine ', as are the pig's feet with prawns. An eco philosophy and a zero kilometer practice with almost two dozen local suppliers make Teòric a safe gastronomic bet in the heart of Barcelona and in my own.
Do not miss some good vegetables
THE HOUSE OF MEALS
The penultimate bet of En Compañía de Lobos is named Llop and is located in the neighborhood of The Raval. And it is here where, in the bowels of a spectacular place with huge windows and industrial inspiration, an open kitchen almost completely integrated into the room brings to life dishes and dishes that are perfect to enjoy throughout the day.
Your offer ranges from more casual vermouth , the Russian salad or the traditional ones meat stuffed bombs are a must, even a kitchen with more sophisticated notes, such as those that provide an exquisite lobster cannelloni wrapped in thin slices of avocado or your marinated salmon fillet and vacuum cooked.
And it is that since it opened its first restaurant in Barcelona in 2011, the portfolio of proposals of En Compañía de Lobos has been growing unstoppably and today there are already ten addresses of this restaurant group you just welcome Llop like an unpretentious eating house bet where everything, or almost, ends up surprising.
The eating house 'among wolves'
THE POWER OF THE SEA
Yakumanka it means in Quechua language, the pot of waters, of sea, of rivers, of lakes, of life. Thus, it could be said that Yakumanka is the peruvian seafood cuisine.
This, and much more, is what today is the new restaurant in Gaston Acurio in Barcelona, a place where the cocktail between the good product of the waters of Spain, the best ingredients and the most authentic recipes of Peruvian marine cuisine, it is ready to be shaken and served.
located in full Barcelona's Eixample , the new one reference cevichería from Barcelona, with an almost impossible name, is backed by a world-renowned chef Acurio.
dishes like chicken croquette with yellow pepper , the Ray anticucho on top with peanut sauce, corn and yellow chili or the seafood wok rice accompany the solid offer of ceviches of the place, such as llampuga ceviche with squid cracklings.
Yakumanka is one more example, and perhaps a better one, that the nikkei cuisine enjoys an excellent moment of popularity in the Spanish palate. And keep it up.