BISTROT LEVANTE, THE MEDITERRANEAN FOOD FOR TRAVELERS

One morning, while walking through the Gothic Quarter of Barcelona, Emiliano Armani found a small corner, a place in the Placeta de Manuel Ribé that stole his heart. He approached the man who was in the door of the premises with a sign that said “rented” and asked for him. Almost 7 months later, Emiliano managed to shaped with name and surname a very special restaurant in which, without a doubt, the aesthetics and good looks play a very important role: Bistrot Levante was born.

It is not just any restaurant, Emiliano has personally taken care so that all the details have soul and make travelers who come in feel like they are at home. He had always wanted to capture and gather all his travels and gastronomic experiences through the Mediterranean all in one place. “A bistro of Mediterranean food for travelers,” that’s how Bistrot defines Levante, a restaurant located in the heart of the city, created to bring together strangers and share stories.

As a good architect, Emiliano was clear that the aesthetics of the restaurant was to convey a relaxed, bright and simple space where culinary proposals merged with the decoration. With the help of Pablo, and although the main departure of his cuisine is the Mediterranean gastronomy, they have made the inspiration of the Eastern Mediterranean run through the veins of Bistrot Levante. Chef Nick Hosea is in charge of creating exquisite dishes that touch the sky, like hummus, which you cannot stop trying. The cuisine is not elaborated, on the contrary, it is simple, of product with little manipulation, but it looks for that, who has traveled by those lares of the East, recognizes the pleasure of rediscovering lost flavors.

In restaurants, asking for salads is the bore of the group, but it does not happen in Bistrot Levante where the Fattoush Salad comes with peas, sourdough bread, tomatoes and a spectacular vinaigrette. The culinary inspiration of the East could not be incorporated in any other way than with multiple spices, with which the Lamb Shawarma has been prepared, accompanied by a cucumber salad, cumin yogurt and pita bread; the meat melts in your mouth and the spices give it a touch that transports you to the lands of the East.

The menu changes approximately every three weeks and always works with the seasonal proximity products to guarantee the greatest freshness and quality. At the moment, basic products such as milk, eggs, flours, oils … are biological, and will not stop until they become 100%.

We finished our experience with something sweet, a pistachio parfait, with ice cream and pistachio cake crumbs, red orange and nutmeg; the Olympics of a delightful dessert.