In the exact point in which Raval, Sant Antoni and Poblenou Sec unite, one species of Bermuda Triangle that forms in the environment the tradition of the tapa and the vermouth. Up to this point, Atlantis Gastrobar arrived with an objective of the boldest; revolutionizing the concept of the tapas in Barcelona. Anybody could think that it’s put too high on the list but not when the menu was so thought out and designed by chef Juliana Aguiar, it is well deserved.
Our recommendation, without a doubt, is that you leave your prejudices at the door and you venture to enter into the delicious and raw world of Atlantis. In this small local restaurant, the plates created by the chef are a perfect example of fire not being indispensable at the time of giving flavor and texture to the meal. There they demonstrate for their customers with the scallops a lo Indio which primes the quality of the product, and the flavor of the scallops is perfectly accompanied -not covered- with a touch of spice with salsa harissa and the final touch of acidic flavor created by lime juice.
Both the decoration and recipes are known for their freshness. The colors and forms are prepared to submerge their visitors into the sea, their semicircular bar invites us to sit and enjoy the culinary show that is treated like a theatre, interpreting Marco Sollini and his team. With total fluidity, they march down with their tapas and platillos where the protagonist is raw and marinated fish, fresh shellfish and tartar. All with a common characteristic, the best product originates from the neighbor and market of Sant Antoni
If you prefer the more traditional flavors, prepare yourself to be transformed after trying the fresh tuna Gilda. This plate of olives, chili peppers and tuna with soy sauce is the reinvention of the classic plate eaten at vermouth hour. The perfect combination of the flavors is something we all recognize but with a touch of change and innovation. For the more daring, the shrimp with aji can be the perfect plate, where the aji is dissimulated to give us a surprise: trying a few peppers. Do you dare to try their least and most spicy peppers?
Approaching the end of this gastronomic journey, we are surprised with the different textures of the tiradito de vieiras (scallops), where the smooth scallops mix with crispy pistachios, crunchy chopped red onion, germinated and crowned with a suave Parmentier. As deserved, a final broche of chocodelight is the favorite dessert accompanied with a cookie, over chocolate and sweet caramel fondue.
We say goodbye to Atlantis with the promise that we will return and transform ourselves into someone that will venture out once again to enjoy a tapeo with fresh flavors.
Average Price: 20€. Menú de mediodía 13€
Telephone: 930 27 30 21
Hours: Tuesday through Friday from 19:00 a 24:00. Saturdays from 13:00 a 16:00 and from 19:00 a 24:00. Sunday from 13:00 a 17:00 and Monday is closed.
Text: Micaela Álvarez
Pictures: Ruth López