The concepts of the restaurant experience are constantly changing; new business models that are distinct and moving away from the traditional are surprising us day-to-day. Today we present to you with Átic Poblenou, a novelty in the culinary panorama with a truly special concept.
Diego Gamez, Venezuelan chef of restaurants like Lasarte and Pakta, after spending years working in high-level Michelin restaurant kitchens, decided to turn his home into space where he can share with his customers. Diego wanted to create and innovate constantly and one of his ways of doing this was by literally making the diner feel like home.
What Diego looked for was an authentic gastronomic experience and he did this by opening the doors of his home, offering the author’s kitchen, with seasonal products for people who want the opportunity to observe the chef elaborating all the plates, creating an intense environment full of hope and proximity, something worth valuing.
Like a good globetrotter, chef Diego had also spent many years as a dj and went on to mix his two passions explaining the different histories of food and music.
His offer is wide, varied and worked from concepts that are interlaced within them. The first is the afternoon menu that is full of seasonal nourishment and simple plates, granting his customers the opportunity to enjoy a homely and perfect space to disconnect while enjoying a break halfway through the day.
On a different note, there is a food menu based on a gastronomic proposal where all of the knowledge is applied by Diego during his many years as a chef. The result is new products with food fusion and who invite to taste the authentic creations of this chef, all the true explosions of flavor in every bite.
Some of the options of this menu are not only based on Mediterranean and seasonal products but also includes a mix of Latin American and Japanese cuisine. Some of the plates are Palmito Asado with spicy apple foam, the Chinese grilled eggplant with tahini, honey, and mint or the truffled scallop tartar with cauliflower cream and Topinambo chips.
A few bestsellers that are simple and truly exquisite are the mini carrots purpora tandoori with vadouvan and labneh and the roasted baby lamb cooked at low temperature with demiglaze, Parmentier and cucumber relish that melts in your mouth.
Átic Poblenou is the ideal space for groups, for which he introduced cooking workshops, like for example, the elaboration of dumplings, creating a space that is entertaining for dinner and for the chef. Diego makes his restaurant experience unique compared to a conventional restaurant where he looks for perfection, bring out the fun and offers the best out of each of his plates.
In short, this new restaurant concept is for all types of daring customers that do not only wish for good food but who also want to meet the person who made it possible and also perfect for a couple or small group. This restaurant will not disappoint because it offers a large margin when changing up the menu for their customers, the best critics of their creations and the protagonists of a party of music and food.
Afternoon menu: 12€
Dinner for two: 120€
Text: Maria Acero
Photography: Andrea Invierno