It is a fact: the grocery stores are fashionable. Because it has a thousand names, but a common denominator: the. They have ceased to be small food stores that dispatched sausages, preserves or food in general to become fashionable places where to eat rations served directly from a container. Now the practical is given a hug with the gourmet.
Has rained since. Although it was not until the nineteenth century when the opening appeared, which forced the soldiers to open their cans with bayonets. Without having to go so far, I wrote these lines, I had to open a container almost based on threats; And it is that the abortfácil sometimes does not fulfill its promise, but it is still part of its charm.
The cans are no longer those unopened meals in bunkers of World War II or what you recommend to keep in a panic room in case things get ugly. Nor are those containers that accumulate your parents in the pantry, just in case (which also). They are all that ,,,,, the queens of the appetizer and much more. So I asked gastronomic companions and experts and as a result is this list of premises that have taken the can to their best version.
This establishment is already an indispensable from the Malasaña neighborhood to take the vermouth-gilda combination (without it, they do not give you the Madrid card). But in addition to the meeting point and place to take the prior to what arises, it is one of the most popular filled in the capital. With a careful and nothing random decoration, it has two separate spaces painted of intense and green blue that symbolize the sea and the earth, respectively, and where old vermou bottles look and, of course, many cans. There you can taste a wide variety of canned while practicing “see and be seen”; If you have a little more associal day, you also have the option to take them home.
The full: C/ of the Holy Spirit 19. Tel. 910 176 579. .
In some places someone of a rough and unpleasant character is called vinegar. But it is not this feeling that you will find in the premises that these two brothers have in the capital, which are already several and threaten to expand even more. They are one of the precursors of this culture of the appetizer and the boom of the Castizos bars (fashion of which, of course, it has already echoed). Its premises are the meeting points of a mostly young clientele, where a most pleasant atmosphere is generated to chop his own elaboration snacks such as mussels with smoked touch, grooves in vinegar (of courso) or anchovy in toast with butter. As if that were not enough, its graphic design with octopus and clams that come alive is directly the most.
Vinegar brothers: ( in Madrid).
Without wanting to fall into the topic, Quimet & Quimet, a Barcelona classic for the vermouth and the leftover side known by all the premises, so that is always up to people (also for its small space, which is part of its charm) could not be missing. The journalist Eva Dallo, without going any further, defines the site as a little beat: small and full of things. , the editor of El Comidista, gets rid of praise before this mythical place for her impressive assortment: “It is easy for the appetizer to go out of hand and end up directly eating there (and to the third vermouth also buying some little little little sticks). Liver of cod, great anchovies, mussels in pickle, knives in oil, artichokes and other wonders friving in a bar: my idea of happiness.” His, and that of all who step on that place.
Quimet & Quimet: Calle del Poet Cabanyes 25. Tel 934 423 142. .
It is not the oldest establishment that serves preserves, but the first of Barcelona specialized exclusively in preserves gourmet and, this statement, in such a large city, is already a claim quite powerful. It is also the choice of the journalist and partner of El Comidista because “they have a lot of references. The cans are always of quality and you can find from simple oil sardines to a pig carrillada.” That to mention only a couple of options, because its owner, an Italian based in Barcelona, is proud to have more than 150 cans with different recipes. An ideal place to avoid that classic rejection of “the kitchen is already closed.”
Between cans: Calle Torrijos 16, Gràcia. Tel. 930 154 725.
Cádiz is of tradition of tradition due to its relationship with tuna. And not only has not forgotten her but keeps her with care, since there are many preserves companies that have reputation in the province and many establishments that have been supplied with them. An example of this is, an old wines warehouse that retains its original spirit, with the same barrels of yesteryear, its initial marble counter and an inner saloncito that appeals to the old gathering concept. Its main attraction lies in the world of preserves. Ideal Bacoretas in oil, sardine loins and marriages, but also a good selection of tartares and tuna sashimis that they themselves prepare in crude with market product. Because going to Cádiz and not eating tuna should be a crime.
Tavern the surprise: C/ Arbolí 4. Tel. 956 221 232. .
The gastronomic writer and also the companion of El Comidista, choose in the center of Marbella: a mixture of abacería, wine bar and restaurant with a good offer in preserves, salt, cheeses and sausages for those most sibaritas in the tapas. “They serve my favorite anchovies, with my favorite butter, the (Córdoba). It works mainly with the latest mussels in pickled and great shoes, sardinillas, spicy ventresca. It also has little things of (Galicia), such as the dug Marbella ”. If you have decided to go and you are already salivating along the way, do not miss its Iberian Pinting Mollet, Pepino, Cebolleta and Salsa Hoisin.
Early: C/ Notary Luis Oliver 6. Tel. 951 338 071.
The cans reach infinity and beyond, or at least, at the end of the world (literally): in Fisterra we can find, a small and cuqui place that has already been spoken, but not to be overlooked. The gastronomic expert attests to it, who says that “Etel and Palmira are charming and his business has just turned ten. He has a lot of merit betting on the local and quality product in a town as tourist as Fisterra and having managed to get a place with the local public as well as with the foreign one. One of those sites that no one should miss in a visit to the region of the Costa da Morte”. A very charm establishment that, in addition to quality Galician preserves, offers artisan hamburgers and local beers. Does anyone give more?
Etel & Pan: Constitution Square 10. Tel. 606 216 152. .
Without going from Galician territories, a place of good preservation genre, in the capital you can try good options in Xenese, a wines bar that remains faithful to its principles and has this liquid element as the main claim of its establishment. Of course, with a careful artisanal selection from small producers with a letter that usually changes frequently; To return, and return. But let’s go to ham, or in this case, to the preserves. Because there is no good wine site that does not have something to accompany it, and here is a tapa in a can that recommends the gastronomic disseminator: “This wine bar offers to eat simple dishes, such as an abacería (although it is not a concept that in Galicia works too much).”
Genesis: Transit da Mercé, 6. .
In this place half store, half full, you can buy and taste a good selection of latest, preserves and oils from the Aragon area. I praise it because “they make something, but always cold and canned. The Piparra salad is very good, they have a can of anchovy in butter that is a vice … and if you like something a lot, you take it home!” His aesthetics gets a bit of the usual in this type of sites, wanting to take those neighborhood market positions with a close treatment where the shopkeeper already knows you, he knows what you like and recommends the best genre of the day. A little pleasure almost disused.
Market and vermou: c/ de Jerónimo Zurita, 12. Tel. 976 045 559. .
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