The Marimorena project was forged by the always charming Albert Mendiola in 2012, in the town of Sant Boi, with one very specific purpose: to create, cook and practice his great passion for cooking, and do it in his hometown. And it is for this reason that he devised and materialized a restaurant focused on a traditional kitchen that uses local product, with the vegetables and meat from farmers from the area.
He defines Sant Boi as a town / city where you can in breathe the spirit of the people: tractors cross its streets, a place where you can find the old farmhouses of yesteryear.
Following his nomination as 2017 Chef of the Year, Albert found the right moment to open his restaurant in Barcelona. He moved to Barcelona to try other creations of his and also encouraged locals to venture out of the city and taste something unique a few kilometers away. Thus giving a job to the producers in his town of Sant Boi, while also making Barcelona customers aware of a rural kitchen from Sant Boi.
Albert seeks sustainability and healthy eating in an environment where you have a huge variety of food. There are carnivorous, vegetarian and also vegans options, allowing each diner to truly enjoy their ability to choose.
The menu is changed continuously, even daily, based on availability of each of the local products. The customers will find themselves surprised daily, based on what was collected at the farm that day.
Right now Marimorena’s specialty is its artichoke vegetable menu with options such as the calçot with romesco artichoke and crispy roots, the artichoke donut, the artichoke royal with glazed onions, artichoke chips, truffle and a tocinillo de cielo made without sugar and roasted artichoke sauce with ratafia or an exquisite onion and artichoke soup with truffled yolk. And to end your meal, you can try the chocolate covered artichoke, a strange yet delicious combination.
A great success of Marimorena is the braised potatoes bravas. There are six different sauces : a smoked aioli, a mustard sauce, black garlic aioli, spicy tomato, barbecue, kimchi and a spherification of virgin olive oil.
Another delicacy is the prawn ball stuffed with ceps , with a concentrated shrimp juice. And to finish, try an oxtail stewed with red wine, boneless, with a truffled potato parmentier .
Marimorena is one of those projects that encourages you to try more and more of Albert’s creations, which always combines new kitchen techinques with grandmotherly cooking. To finish and return to Alberts principle: enjoy the warmth and simplicity of the earth, which is our best ally.
Hours: Monday to Saturday: 13: 00- 15:30 / 20:30 – 23:00
Sunday: 13:00 – 15:00
Average ticket: € 40
Text: Maria Acero
Fotógrafa: Andrea Invierno