Hëtta, the new Swedish restaurant in Barcelona.
We confirmed it recently: Nordic cuisine is the substitute or complement to the Mediterranean diet. Through Barcelona we have seen hundreds of Japanese, Italian and new Korean restaurants, the last to arrive have been the Peruvians, but now they are the Nordics.
And what do they have that we like their kitchen so much? Organic product, a very careful origin of food, authentic flavor and minimalism in large spoonfuls. This is Hëtta , the new opening of Tribu Woki , which will sound more familiar to you Barrack, Woki Organic Market, in Plaza Catalunya, or Organic Market.
With a young, dynamic and long-experienced team, Hëtta opens its doors in the Marimon Passage next to Diagonal and Francesc Macià square. A space to be inspired not only by its exquisite dishes, but also by its high ceilings, natural light, garden, tables to share and a open kitchen to check that everything that is cooked here It's art.
Sit back and make yourself comfortable, your offer of snack plates invites you to experiment and try the different cooking points of swedish cuisine . “Hëtta is a Swedish word that means heat. Here we play with the cooking points of each product”, they explain to Traveler.es from the team.
The restaurant has been designed by Sandra Tarruella.
A thermometer divides its fun menu in two, at the top you will find, for example, an artichoke stew with mushroom sponge and chard, at medium temperature, an oyster torched with squid ink or a asparagus risotto with asparagus crudité; and in the lower part, that of the raw ones, a classic beef tartare or a textured egg yolk with pistachio and cured meat.
The menu changes every season with new products, so now you will find a lot of artichoke, asparagus, turnip... but who knows what it will be like in a few months.
Cabbage patties stuffed with pumpkin.
The options are multiple, so vegetarians do not fear, their seasonal changes in the menu will make you enjoy the beauty. "Nature rules here," they tell us.
His concern for the origin of each product is millimetric, thus the meat is from Soler Capella, the wild fish is from Gran Blau, and the fruits and vegetables from the orchards of the Prat del Llobregat , which they themselves visit in person.
This makes even more sense goat cheese that they bring from Sicily and that comes from a species currently in recovery, the Girgentana. And that accompanying a honey, just taken from a honeycomb, and some wild strawberries They complete a simply delicious dessert.
An open and experimental kitchen.
The restaurant is led by chefs Olof Johansson, David Morera and Alberto Sambinelli, under the same philosophy of creative freedom and with a track record in great restaurants such as the tubs (with a Michelin star), Abac (three Michelin stars) , package (one Michelin star), two chopsticks (one Michelin star) ,... That's why watching them work while you devour their dishes is a luxury.
WHY GO
In Hëtta you don't just come to eat, but to learn about gastronomy . If you like to cook and try different things, it is the perfect place for it. Their waiters or the chefs themselves will help you understand each dish, because dialogue is also part of their philosophy.
His cuisine is seasonal.
Address: Passatge Marimón 5, Barcelona See map
Telephone: 93 252 95 94
Schedule: Monday to Saturday, from 1:30 p.m. to 4:00 p.m. and from 8:30 p.m. to 11:30 p.m.
Half price: €45 per person. Lunch menu: €19.90