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This contemporary bistrot in the Poble Sec inside the Hotel Brummell serves creative food with a price that is en par traditional neighborhood.

The food of the Australian chef, Damien Bolger, is based on seasonal produce with basic ingredients that are both healthy and sophisticated.

The interior design is done by Tommy Tang and Christopher King, who have designed other restaurants like Federal, Papabubble and Cloudstreet. You can enjoy the main area, the terrace and the cocktail bar at night.

Kimchi of coyote, kangaroo tartar, oysters with passion fruit vinagrette and a lamb chop from New Zealand “a la catalana” are some of the dishes that you can find this season. They also serve a very good coffee, brunch on the weekends and attractive daily menus for 15 euros.

Damien says, “ I like simple thing, to choose one good product, complement it with a couple of different tastes and textures and always include the incredible vegetables you can find here. He even has a small orchard to plant his vegetables, next to the pool in the restaurant’s terrace.

Damien emphasizes that he has two quality restaurants in Barcelona because of the weather, the culture and the produce.