With the recent spring, we return to the seasonal recommendations to discover in Barcelona. Most are new, such as Bar Dijous, the second Alegria, the old Veracruz or the Mexican Salsa; but we also talk about classics such as La Taverna del Clínic, which is celebrating twenty years. It is noteworthy that Catalan cuisine is still on the rise and that young people eat macaroni and croquettes without complexes, but also fricandó, escudella and capipota. There are even those who propose to keep the bowl in the summer, just as Asians continue to make ramen. We would say they are optimistic, but there have always been people who eat soup all year round.
Bar Dijous
Don’t go on Monday (as I did the first time!) or Tuesday, but from Wednesday to Sunday. As on Thursday, they want to be in the middle, but not to disturb, but to be at the center of the conversation, of the tables, of the neighbors and of the people of Barcelona who still trust that you can eat home-cooked food at a reasonable price in a street as gentrified as Consell de Cent. They do not invent anything, but offer traditional recipes in an area where they are scarce. You could say they’ve jumped on the bandwagon for this return to updated lifetime bars, but they’ve missed many before. And there is still no talk of a comeback. Escueixada, macaroni, fricandó, omelettes, potato and bean, tinned cod… For dessert, chuuxo, and to drink, leek. Behind the fires is Joan Vallès, who commanded the Gegant del Poblenou for too short a time, and works here with a gastronomic cooperative. They don’t have a menu, but they do have a formula of the day. You choose a main course and for its price plus 4 euros you add a starter, bread, water and coffee. If you go there with the desire to enjoy yourself, you can also eat a good half of ox or a fish suquet. Consell de Cent, 93, Barcelona. Average price: 20-40 euros
Bar Alegria Gràcia
We are happily following the return of bars. Tomás Abellán, who has been serving in a corner bar in Esquerra de l’Eixample for some time with one of the most photogenic terraces in the city, has opened a replica of the formula that works for him in Gracia. With a renovation that respects the essence of Can Tosca, the bar of the previous owners who retired, the place still exudes neighborhood and everyday life, with the same stainless steel bar and some touches in the decoration that also refer to times gone by, like the floor, which is new but no one would tell. Classics arrive on the table such as anchovies with smoked butter, truffle omelette, mozzarella, ham and black truffle bikini; the peas with sausage, the Russian salad with prawns or the tomato tartar. For dessert, don’t miss the custard or the cheesecake. Carrer Torrent de l’Olla, 77, Barcelona. Average price: 30 euros
The Veracruz
Here we are talking about another transfer, in Dreta de l’Eixample. The owners were also retiring and it was Gerard Sans, who came from Mercader de l’Eixample, who kept it. It has hardly touched the place, which retains a long stainless steel bar and a small kitchen in the back. It doesn’t look like the most comfortable place in the world, but he wanted to keep it that way and focus on offering good food for the neighbors, who have been flooded with brunch spots in the neighborhood. They make a fricandó of ten, thanks to the chef Marcos Costa. The zarzuela is also worth it, because it’s nowhere to be found and packs a fine punch with its chunks of monkfish, mussels, prawns, crayfish and clams. Mixed escudella, lentils, fideuà or macaroni have their day. And for dessert, chuxo. Carrer Mallorca, 321. Average price: 25 euros.
Try
Raising the bar of tradition, Artur Martínez’s new informal restaurant has just opened in the center of Barcelona. Let’s talk about informality in relation to Aürt, his project for the Hilton Diagonal hotel, with a Michelin star, which is now closed but will soon open in a new location. Al Trü is an ode to historical cuisine rooted in the territory, but away from clichés and typicals. He explores it to elevate it and places it in what is now called The dynamic is to share plates, but it’s good to start with the thyme consomé. Then, chop a little here and there: the tortilla with capipota juice, very tasty; the fricandó skewer of tongue (delicious!); the shredded waffle with cabbage, a version of the famous one from Cerdanya; the bean and pea stew, which has some black peas (a less noble, more floury variety that goes well in moderation); the creamy chicken arroz, very honeyed; or the sheets of cured acorn and pine nut praline and vines that never fail. The most amazing dessert is the ice cream coca de lardons. Don’t miss it. Carrer Còrsega, 232, Barcelona. Average price: 50 euros.
The Clinic Tavern
Novelties grab headlines right and wrong, but persistence must also be valued, as in the case of , which is celebrating its twentieth anniversary in full form. It started as a small neighborhood restaurant and has become a gastronomic landmark led by Toni Simoes, disciple of Santi Santamaria. We are talking about updated traditional cuisine again, but from a way that is much more respectful of the essence of the product, which commands in each dish. Galician seafood, market fish, local vegetables and a cart of premium cheeses. For the celebration, they have designed a menu that includes the most iconic dishes. For starters, bread with tomato and Iberian acorn ham from the Sierra de Gredos, wild potatoes in their style, and morels with foie gras cream. Then duck and boletus cannelloni, three-phase cod nose and oxtail in Priorat wine. To finish, Santa Teresa toast with yogurt ice cream and all washed down with Torelló cava. Carrer Rosselló, 155, Barceona. Birthday menu: 65 euros.
Supercar
Auto Rossellón has gone through the washing tunnel and has become , a place where the chef and businesswoman has untangled herself to cook whatever she likes, alongside her partner and husband Rafael Campos. He sums it up as a food house with a free spirit and global flavor, difficult to define and classify. The founder of La Balabusta and Oz Natural Bakery opts for eclectic dishes of international inspiration such as Palamós shrimp dumplings and chicken with black vinegar; crispy cauliflower with celeriac cream and chimichurri; or schnitzel (breaded steak typical of Israel) with ham, brie and pickled mustard. The breads are delicious, don’t overlook them. The menu will be changing, so there will always be incentives to return. Carrer Rosselló 182. Average price: 35-45 euros
Central Market
After seducing Peruvians and the local public with the Pueblo Libre tavern, where the cuisine of stews and spoons is very good, chef Pablo Ortega has opened Poble-sec, a cevicheria that pays tribute to the markets that supply the kitchens of cities and towns. The place is inspired by the Lima market and has a bar to break the barrier with customers. Pablo loves to chat and tell diners everything they want to know about his gastronomy. You will find typical street ceviches, such as the classic wheelbarrow; the nikkei, which fuses Peruvian cuisine with Japanese; or braised octopus. All delicious, just like the rice and seafood stews. If pisco sour, the classic Peruvian egg white cocktail, seems too cloying, try a chiclano, which is cooler and lighter. Carrer Creu dels Molers, 4, Barcelona. Average price: 45 euros.
Salsa
After the success of Salsa del carrer Laforja, the three partners of this Mexican restaurant founded by Catalans, which began as a deliveryhave opened a second location on Carrer Muntaner. With a very distinct Mexican base, they incorporate products and tradition of Catalan cuisine. The cochinita pibil croquettes are delicious, as is the Pacific salad with battered shrimp or the Corbina tartare with horseradish. Don’t miss the tacos and quesadillas either, the ones you like the most because they do them all well. There is a type called Salsa and it perfectly combines roasted chicken with pico de gallo with a sauce they call secret and it is mango. If you’re a chocolatier, finish with the nutella tequeños (they don’t soak) and in any case with the Oaxacan pineapple. Carrer Muntaner, 124, Barcelona. Average price: 20 euros
Danielle Pacheco Chocolatier
We will finish with desserts, full of chocolate. is a chocolatier that a year ago opened its own shop with workshop in Sarrià, right in front of the Corachán clinic. It has few but very well made and delicious products, starting with chocolates, its specialty, which it makes with quality chocolate. These Easter days he has also made eggs in different versions and, following his conviction to avoid unnecessary waste, he has put them in a reusable glass jar. A small business worth keeping on the radar for good gifts. Carrer Buïgas, 4, Barcelona.
