The century-old Bodega Josefa is officially reopening. Thanks to Oriol Lagé and Santi Olivella, this neighborhood gem is once again serving up its vermouth and shared tapas, bringing back that simple, yet deceptively difficult-to-perfect kind of cooking.
Dishes like: Cádiz chicharrón with pepper and lemon, the signature Josefa bravas, fried crystal prawns with allioli, and the otherworldly potato tortilla topped with cap i pota. Honestly, that last masterpiece alone makes a visit an absolute must. And to top it off, the Stroganoff meatball (pilota) with rice. Pure heaven—you won’t stop dipping your bread in it. They also nail the desserts, of course. We tried ‘el flan d’en Rafa’ (Rafa’s flan), which was the most perfect final touch possible.
Visca the old-school bodegas! Visca Bodega Josefa!
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