Riccardo and Giulia have dared to set foot in Barcelona with a gastronomic concept that goes beyond opening a simple restaurant. Because these two Italians, together with their team, they give life to ancestral fish elaborations.
The canned, salted, maturing, marinades, sausages and smoked they are part of their cooking techniques learned, developed and modernized. They call themselves butchers of the sea but, after visiting the place and seeing how they work, observing the chambers where they prepare and keep the fish in its different phases and states, I would associate it more with a return to a past time, to the long boat trips or in schooners, to an almost mythological setting.
Jorge Luis Borges in one of his poems said: Before the dream wove / mythologies and cosmogonies, / before time was coined in days, / the sea, the always sea, already was and was.
In Fishology exactly they take you to that: to the sea, to the seabed, to the underwater fauna and to all that universe that has always been and has been. They transport to our technical tables past crossed with current elaborations and They do it with respect and a lot of creativity.
Smoked sardine, tomato, burrata and salicornia pesto.
A TEAM, A STORY OF PASSION FOR THE SEA
They are dynamic, restless, creative and seek to surprise everyone who visits them. Normal! They are passionate young people and want to have fun and experience… And lucky us, thirsty for proposals that raise questions and open us to new worlds!
Both founders born in the north of Italy want to transfer, through their own stage, a sustainable culinary philosophy about the sea and its products. Thanks to their experience in restaurants such as Enjoy, they have managed to fine-tune their techniques by expressing themselves with their own language. Adding vermouth elaborations to your menu as an alternative to accompany the food.
With their craft vermouths they want to give a new life to this product, creating, with the same ancestral procedure, new forms and flavors to be able to appreciate and taste it. The condition for its elaboration is that they only use organic ingredients (spices, flowers, botanicals...) and that closes the circle, giving coherence to the entire proposal. Giulia wants to give prominence to this appetizer both before and during or after the meal.
The living room.
BEYOND THE HORIZON
Fishology, the name itself could be a small recipe, almost a linguistic equation. Fish- (fish in English) refers to the aquatic animal, the O converted to the symbol Ø (which indicates the number zero) in your case refers to the sea level and, finally, -logy (or -logy) which literally means “field of study or scientific discipline”.
Everything we find on the menu has been made with Own techniques directly tested in the restaurant's laboratory. A menu that allows us to rediscover lost or forgotten elaborations, textures and flavors.
If we immerse ourselves in its menu, there are dishes that one should not miss: the cod croquette with honey air (textures like this, few), the sea charcuterie board (a hit), sardines with burrata, tomato and seaweed pesto, or the katsu sando of tuna (enters the top 3 of my favorite meals 'between breads'). To curl the loop, you can accompany the meal with an ancestral wine... A true trip back to the past!
Marine sausage and wine.
These guys are not hiding anything, quite the opposite. They open the doors of their premises with a kitchen in sight, integrate the laboratory and the refrigerators between the tables and they are happy to instruct the diner and imbue him with his passion for the nobility of the product.
Mario Benedetti said that “swimming in the sea is like hugging it”, our feeling after meeting them is that they, without a doubt, they embrace the product with respect to present it with passion and with their own stamp. From here we propose to give you a good bath, swim without a lifeguard, dive and let yourself be carried away by the current and the underworld that Fishology proposes.
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