When? On November 29 and 30 and December 1.
Where? At Picnic Restaurant. (Carrer del Comerç, 1 Barcelona.
Who is it? The stagier Johann Wald, the chef Hector Bracchiglione and his nomadic team.
What? This is more complicated: some of the most interesting spaces in the world (the restaurant carousel london in London, Razzmatazz Room , the ** Brutal Bar **, the terrace of bonay house, and the most recent, flower thing ) have welcomed the gastronomic proposal of squat , a restaurant (ephemeral) within a restaurant (host) with dishes created on purpose based on noble products from sea and land. " The idea behind squatting restaurants is to form a relationship with the host restaurant and try to mutually learn from each other. . We have forged great friendships with just about everyone," Wald tells us.
This itinerant restaurant was born in 2015: "Hector Bracchiglione came from working with Harry Cummins and Laura Vidal from The Paris Pop Up, and I had already participated in The Super Club and had mounted Plateselector Assaults. We saw clearly that we wanted to continue with this ephemeral restaurant format John continues.
This week's appointment in Barcelona is special, continues Johann: "We wanted to take a leap because it requires a lot of work and effort to have everything ready to provide the service we provide , and being good friends, Picnic has let us squat longer than normal . In the past we used to take advantage of the nights that the restaurants were closed so as not to interfere with their regular billing, but this time we have looked for a house that will allow us to evolve . In addition, also we launched our new concept, the Okupa Wine Bar, a free wine bar by the glass, for those who do not have as much appetite as for dinner, and simply want to try some of the wines that we bring to try. Wine fans are our unconditional supporters."
Those who, in addition to natural wines and craft beers from the oKupa Wine Bar They want substance, they will have it. Dishes, always based on local and seasonal ingredients , change with each squat, although Johann confesses: "There are two classics that are always maintained, the omelette and the green plate, which has more than twelve wild aromatic herbs brought to us by our horticulturist friend Jacko ", seasonal vegetables and roots cooked in different ways and at least three different sauces or emulsions that represent the range of flavors typical of oKupa.
“We like to offer such a professional service like an upmarket restaurant, but knocking down all the rigidity that usually accompany them, making an effort to keep prices as low as possible so that our friends can come to dinner. The important thing is always that people have a good time, eat and drink spectacularly."
Address: C.COMERÇ.1, BARCELONA See map
Telephone: 633 455 378
Additional schedule information: 29.30NOV+01DEC
Half price: €20-40