Oriol Balaguer surrenders to the salty in Barcelona
"We're on the march." is what answers Oriol Balaguer to the question about what it's like to switch to salty being one of the best pastry chefs in Spain. or of the world.
"It's a challenge, it's that we love getting involved." That "us" refers to his co-worker, Martha Rams , who is also his wife and who runs the ** Quatre.coses ** kitchen, where two other chefs are present.
this new salty bet of marriage is an informal concept, snacks, and a kitchen open all day that offers a live menu of portions, tapas and spoon dishes, although also the sweet creations of Oriol Balaguer.
Do you make a burratina?
"We needed a place that would allow us to offer a mix of everything we have, but with a strong salty focus for which in the end we even ended up setting up a kitchen," says Oriol.
And he continues: “With ** Quatre.coses ** we close the gastronomic circle, here we offer from a loaf of bread to some chocolates , a portion of tripe, some croquettes or a good gin and tonic”. And it is that the concept of this multispace is a kitchen non-stop no way from breakfast to midnight , With all of that implies.
Breakfasts, appetizers, individual portions, salads and chuchara dishes. “The goal is for people to enjoy the food any time , with the possibility of eating in a relaxed way or having a quick drink without sacrificing quality”, says Balaguer.
Of course: without forgetting the confectionery
About the name, ** Quatre.coses **, it is a very personal term of the Balaguer and Rams family. “When we go out to eat we always use the expression ‘we are going to snack on quatre coses’ and when we started the project we were clear that it would be the name of our space”, Marta Rams explains.
On the menu you can taste from proposals such as Louis oysters; foie or sobrassada terrine; light dishes like mozzarella and asparagus salads; tomato and herring; tomato or basil burratina; tripe dishes, diced sausage and mustard or Asian aubergines; and casserole rations such as squid with onion, chickpeas with black sausage or fricassee.
There are also, of course, the sweet creations of Oriol Balaguer , desserts on the menu that will come from the kitchen to a wide proposal exposed in bar as its puff pastries –croissants, palm trees, mutt or conch–; the collection of chocolates or even his renowned Panettone, that's why Christmas is coming.
Almost 20 years together, a family with two children and six pastry shops later, Oriol Balaguer and Marta Rams join and continue : “I was pending enter the salty ground . My beginnings in gastronomy were with Marta at the Talaia restaurant, led by Ferran Adrià, and we are very excited about this new project that somehow means going back to our origins”, she adds.
Although here we don't even talk about stars (neither Michelin nor any other type). Balaguer is clear that what he wants is to enjoy , but without complications: "We are looking for a relaxed concept where people enjoy a good product and a lot of flavor with an average ticket of 35-40 euros".
And based on the popularity of the place with less than a month of life, it seems that they are succeeding. Experience is the best cover letter.
Address: Carrer de Consell de Cent, No. 329 See map
Telephone: 938 39 41 10
Schedule: From Monday to Thursday: from 8:00 a.m. to 12:00 p.m.; Thursday to Sunday: from 8:00 a.m. to 02:00 a.m.
Additional schedule information: Possibility of dinner reservations
Half price: €35