When we think of roast chicken, we inevitably imagine a Sunday table, greasy fingers, paper napkins, well accompanied by a very fresh beer.
In A Pluma, everyday can be Sunday. Here, you can find a festive atmosphere in a small place located in Santaló street, that offers all kinds of chicken creations – one of the simplest and most versatile meats – but in this chefs hands are ingenious and impeccable.
Eugeni de Diego is the creator and founder of this restaurant, a professional expert trained behind the stoves since he was 14 years old and head chef of what was once one of the best restaurants in the world, the Bulli. Eugeni devised this project after seeing how his kitchen team delighted in simple Ast Chickens at the end of a long days work. This is how he decided to transfer the idea to Barcelona – a city full of the sophistication and show-cooking, but lacking in handmade cuisine and traditional methods, like the use of charcoal.
Its raw material, the meat of Chicken, bears the seal of “groc català” , a guarantee of local product and excellent quality. And this is precisely one of the proposals of the restaurant: good quality, good price, and good service. Three factors that, when they are united, failure is virtually impossible.
One of its most positive notes is the wide range of customers who visit A Pluma: from young people who go for the chicken regaurdless, to more expert diners who remember with delight of chicken on Sundays.
The star dish, Chicken Ast, is a regular on the menu – but the menu also offers multiple versions of this dish dish, which more ingenious and fun. But as it is time for diversity and respect for the difference, do not forget the vegetarian options.
You can start with one of the appetizers – something lighter like a tomato salad. Or you can instead have Rosa de Altea tomatoes or miso eggplant with an Asian touch.
After, it is ideal to continue with fried chicken, accompanied by a mayonnaise with kimuchi and lime sauce. However, don’t forget about the Ast chicken, accompanied by roasted potatoes in the same chicken juice and three sauces that combine perfectly with the chiken. These sauces include a thai green curry sauce with coconut milk and cilantro, a Mexican mole poblano with chocolate, plums and spices, and the typical aioli with garlic escalivado al carbon.
And although the Chicken is the King of the party, the menu includes a sweet final that puts the icing on a unique experience: grilled sweet potato with honey and salt, or try the pineapple, with honey, lime and a secret ingredient … do you dare to discover it?
Hours: Tuesday to Sunday from 1:00 p.m. to 4:00 p.m. and from 7:30 p.m. to 11:00 p.m.
Text: Maria Acero
Photos: Andrea Invierno