Can Cisa / Bar Brutal

A plate of smoked Norwegian salmon with a creamy Burrata by Finnish- Italians is perhaps a far cry from what you are used to, but boy is it amazing! Especially if it is accompanied by a rusty and murky Chardonnay from a neighboring country.

In a city where every tapas bar has their own loyal fans, Bar Brutal has achieved distinction in a few months thanks to … a downright brutal formula, which consists of more old school gastronomic traditions. Natural wines (made with minimal intervention of the human hand) accompanied by food scarcely exposed to temperatures. Here, the marinades, marinated, pickled, smoked and cured goods rule the roost. The kitchen is just over one square meter and the only heat that exceeds 60º comes from a salamander broiler to toast the bread and regenerate the irresistible Porcheta previously roasted with honey and mustard at a low temperature.

We are talking about the concept of tapas and old cellar lifestyle but a little more updated and beautifully presented which makes this location a must-see on any Barcelona Gastro-tour, and let’s not forget about the wine shop: Can Cisa.

The Can Cisa Princess Street store opened as a family business in 1949 and in late 2013 was put into the hands of Max and Stefano Colombo – Xemei, Joan Valencia – Director of Cuvee 3000, and wine distributor and biodynamic winemaker Joan Ramón Escoda , all natural viticulture fans who agreed to create a classic wine bar but different, with dishes that accompany their bottles without stealing the limelight too. If you’ re looking for the most accurate expression of land bottled by true alchemists who can capture the expression of nature, this is your place. Enjoy!

* They have a common living room with a table for celebrations.