TENDIEZ.
What can't you eat well in the **tourist areas of Barcelona**? We dismantle myths for you right now. In the number 10 of the Avenida Litoral in Barcelona , in the heart of Port Olimpic a rebel without a cause has appeared, the TENDIEZ restaurant, the new Tapas Restaurant & Bar at the Hotel Pullman Barcelona Skipper.
50 meters from the Barceloneta beach This hotel, which opened in 2006, has renovated its restaurant, terrace, entrance and lobby, creating a modern space with a unique design by Factoría UDA. Blue tiles that remind us of the Mediterranean , a soaring ceiling, large golden lamps, a sophisticated cocktail bar, and the jewel in the crown: a kitchen open to the public where to see how they prepare their new gastronomic offer.
The open kitchen is one of its great successes.
Chef José Sánchez has been running the kitchen for 10 years and is in charge of signing the new menu with a more cosmopolitan air but with local and km0 products.
Make yourself comfortable at one of its beautiful tables, you will not fail here with one romantic or casual date , or step out onto the terrace, open all year, for a cocktail late in the day.
TENDIEZ begins by offering you a wine list with 100 national and international references, in fact they have their own wine cellar . “We suggest consulting the references in the special sections created by the sommelier Ricardo Delgado : wines to discover, wines to fall in love with, charming monovarietals…”, they point out to Traveler.es. Any special one? City Fish , a 100% Verdejo creation of organic production and with a social purpose.
It also has a wine cellar.
WHAT TO ASK FOR IN TENDIEZ
Without a doubt, its great success is the open kitchen inspired by the hawkers of Asia. “Do you want to know how those spicy potatoes so showy or how to keep the bechamel smooth after adding the flavor and lobster meat ?, or are you one of those little kitchens who wants to master the technique of cooking in a vacuum bag at low temperature? Well, ask the chef closest to you”, they add.
In addition to local products: "We can also highlight the red prawns directly brought from the fish market Blanes fish or the “pota blava” chicken from El Prat , a denomination of origin that few know but that offers a chicken with tender and juicy meat. Without forgetting the steak, which comes from Bassola , a farm that passes all the organic production certificates".
Its menu starts with tapas, we suggest you try its square lobster croquettes , the octopus in two textures and the red prawns from Blanes . It continues with its salads, cod in tempura or marinated salmon with pineapple aroma will be a success; also rice, for example seafood and fish paella.
keep up with your star dish: wild sea bass. Meat lovers will also enjoy the organic beef tenderloin or Galician cow steak.
Chef Jose Sanchez.
Leave room for dessert because they will surprise you with home-made proposals such as their artisan ice creams they are delicious.
End the feast by sampling cocktails by Emmanuel Saint-Jean, a French-born bartender who learned the trade in several trendy bars in London. include a letter of Spritz's , some flavored with bergamot, reinterpretations of classics such as his Bloody Zana , where the bloody mary of all life discovers the taste qualities of the carrot or the Moulin Rouge.
A designer cocktail bar.
Address: Av. del Litoral, 10, 08005 Barcelona See map
Telephone: 932 21 65 65
Schedule: Restaurant from 10.00 to 01.00. Terrace from 12.00 to midnight.