Here the gastronomic history builds each dish
Albert Rarich, one of the essential chefs at El Bulli, over the course of ten years he accumulated all the necessary experience in Cala Montjoi to pull out of his sleeve his first personal commitment to Barcelona: ** Dos Palillos , an Asian-Spanish bar where the concept of small plate-shaped creations knows no limits.**
Two years ago he revolutionized the neighborhood again with the opening of Two Pebrots , a space that was once the emblematic Bar Raval and in which gastronomic history builds each dish (and vice versa) .
Betting on an unorthodox path, through the techniques and products they use in their elaborations and with a didactic letter that places us in time and space , we can take a tour of the geography of the peninsula (and some Mediterranean cities) covering almost 5,000 years of history.
Sent Sovi's book first known recipe book of Catalan cuisine from 1324, and car book of 1520 are the documentary base of the gastronomic story that is offered in Dos Pebrots and help to draw a timeline of culinary preparations.
Open cookbooks, preserves and machinery they form part of the space and convey the character of Dos Pebrots. A young and determined team manages the room finishing off some dishes at the same table as the diner while the chefs serve the orders at the bar.
The restaurant is divided into an area with tables at the entrance and dining room, a single table in the loft and a bar for eight diners from which to enjoy the preparation of the dishes in the first row.
A menu designed to share and built on the basis of small caps in which r is sought recover ferments, cured, salted and pickled.
The one-sided pine nut omelette dating from the 1st century BC It is a clear example of this cuisine, recognizable but at the same time surprising for its unconventional mix of ingredients: egg, chervil, garum and honey that are integrated in front of the customer.
The teats (udders) of the Maldonado Iberian sow have become a distinctive symbol of Dos Pebrots, a cut that takes us back to Roman times and that is pure gelatin.
The hot potato it's worth it above all for that accompaniment of compact alioli , almost thick, which Raurich has recovered inspired by what fishermen used to do on the Costa Brava. Just seeing its elaboration is a hypnotic spectacle.
The wine list that accompanies such a feast is more than interesting: natural and ecological wines classified according to grape, tastes and properties.
Dos Pebrots keeps a detail for the most observant: a montage on a painting from the mythical series Verano Azul with the faces of all the chefs from El Bulli on top of those of the actors themselves and, of course, with Ferrán Adriá as Chanquete directing the ship.
A symbology of what was the germ of everything, El Bulli, and which now continues with **the creation of the Bullipedia** in which Albert Raurich also participates as a member of this revolution. Constant search and kitchen that studies, travels and makes history.