Since always, when we talk about restoration, we have to talk about the personal stories and the dreams that are fulfilled after much effort. One of these stories is that of Barrabasada, the interesting project that two young chefs, Diego Novas and Marcos Blancos, have created in their native Vigo. With their joking and carefree ways, they cooked last year in a small bar attached to a market. The result was so well received, they decided to move to a bigger location to be able to reach more people with their “bastard kitchen”, in an imposing place that continues to maintain their stamp: a bar close to the artists and live cooking.
The products they use influence their style, because the chefs are in love with raw Galician materials, which they have always been a sucker for, and for everything else they put their creativity in the kitchen. To understand Barrabasada it suffices to know the ABC’s of these guys are: the octopus, mussels, the scallops of Cambados, the knives and the horse mackerel. Everything is always of the best quality because it is close to the laughter of the Galicians. With these products they invent recipes, and run a thousand laps trying not to repeat themselves. They serve concepts of Galician gastronomy, always with a pinch of international touches and special predilection for glimpses of Oriental style.
What draws attention to the work of Barrabasada is that there is a very elaborate script, but there is always a place for improvisation where the cooks are allowed to cook in the moment, the product and the inspiration. During the week, a brand menu of the house is offered with what is chosen from the market that day, in the form of dishes that are full of flavor, including Thai vegetable soup, pumpkin and apple cream, Wok mussels with seaweed pesto and peanuts, salmon coca au gratin with miso and Japanese curry dumplings.
These daily menus are a good insight into what is enjoyed on the restaurant menu, which is usually not the same for more than four or five weeks as it is constantly changing. Here you can choose between creations that have the same product as the protagonist, without disguising or hiding it, just promoting it. Creations such as: scallops sushi, salmon and alfonsino, alfonsino and feira sashimi (the octopus is prepared in Galicia) with potato and plankton cream, cod with chickpeas and wakame, tataki of Galician coca cow and ponzu of Ajonegro, roasted rice, scallops, bacon and roasted garlic, Uramakis, Futomakis, etc. Dishes to experience and have fun with.
Now Barrabasada is located in the heart of Vigo on 35, Calle Venezuela. A place where the atmosphere is brilliantly taken care of, with a touch of bohemian, a stunning red mural where they greet you with the music of Creedence or the Rolling, and small tables to be intimate, or a little bigger like a round table for eight diners that is the height of perfection for a gastronomic experience among friends. At the back of the local is the bar where you can see the cooks work, an unbeatable location to feel the passion for gastronomy.
Address: C/ Venezuela 35, Bajo. 36203 Vigo
Phone: 886 11 69 18
Hours: Monday from 1:30pm to 4:00pm | Tuesday to Thursday from 1:30pm to 4:00pm and 8:30pm to 11:30pm | Friday from 1:30pm to 4:30pm and 8:30pm to midnight | Saturday from 1:30pm to 4:00pm and 8:30pm to midnight | Closed Sundays.
Text: Víctor Sarmiento
Photos: Jesús del Río
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