El Bandarra Tapería, A Hybrid Restaurant Concept

Flip

On a walk through the neighborhood of Grácia we find El Bandarra Taperia , a rather informal restaurant that offers dishes to share and whose success is demonstrated daily, as the place is always full.

David, a Leonese by birth but raised in Madrid, studied at the hotel school in Santiago de Compostela, a place of tapas, where informal gastronomy and eating well with a knife and fork take place in the same bar. This cultural point was the reason that led him to bet on this innovative concept rather than a more traditional restaurant, something very inculcated in this cultural environment.

His bet was supported by the intense knowledge gathered in his work in innumerable gastronomic restaurants, a professional training and development in standards of high gastronomic quality and up-to-date culinary techniques.

If what you want is tapas, this modern gastrobar is one of the best options today in Barcelona , a place for a neighborhood audience and for customers of all ages. The fundamental idea is to eat well, have plates with enough rations to share and comfortable to adapt to different gastronomic experiences, and always offered with a very high quality standard and with elaborations created entirely by them.

All this is possible in a space perfectly created and adapted for the versatility of this concept , where there are different environments such as a space with bars, and another with tables where you can celebrate a romantic dinner or a terrace where you can have a drink with your friend.

David beings by offering us a good battery of dishes where each of them shows the love for the city that has welcomed him, Barcelona, and the neighborhood of Gracia – a neighborhood very integrated into the daily life of the street , warm and always ready to go out for a drink, where everything is close and where all the routes are made for walking, which is why it represents an ideal urban area for this concept.

Their culinary proposals are multiple and varied, but among them are the classic tapas – What would a tapería be without a good portion of Russian salad or the always tasty bravas?

The dishes with an oriental touch are very fashionable and have a great success within the menu, such as, for example, the tataki coca or the gyozas of butifarra and mushrooms , a delicacy of combination of diversity.

Another essential delicacy is the duck cannelloni and, although at the end of the day it is a very traditional concept, its juiciness and texture is unique.

The reinvention of the squid ravioli with milk cream, boletus and white wine filling is an authentic delight to eat in one bite.

Other tapas are, for example, tiradito de corvina, a recipe of Peruvian origin, or the typical codfish fritter, emulsified by hand and served with aioli and a little wasabi sauce.

A dish that is true to its menu is the bull stew, macerated a day and a half and stewed with a good vegetable and red wine.

The desserts are not left behind in terms of flavor and some of their proposals are the cheesecake of frozen blue cream cheese and blackberry foam, the homemade brownie of black and white chocolate or the frozen coconut foam with passion fruits.