Medio o Pinto Restaurant

“Medio o pinto!”, the poor class Venezuelans shouted in front of the doors of wealthy houses when they celebrated their ostentatious carnival celebrations during the 19th century. Medio is 1/4 Bolivar, Venezuelan currency, and in case they did not give them any, their answer was to throw a good hand of paint on. From this story, which is ongoing today, Medio o Pinto was created, a very appealing character to disguise as during the carnival celebrations of El Callao and has even managed to be recognized as a Venezuelan national heritage. In Barcelona this tradition is only known through word of mouth and the restaurant Medio o Pinto, opened not more than a month ago, and is the new person in charge of telling you about its history, culture and tradition while enjoying Venezuelan cuisine and explained with a lot of patience and love.

At Medio o Pinto everything revolves around the charms of the Venezuelan land following a modern and updated line. A very bright place that takes advantage of each corner to play with the contrast of the color palette “sweet chili” (a small paprika red, orange, yellow or green) and blue. Its walls narrate Venezuelan history through illustrations such as the Angel Falls, one of the largest waterfalls in the world.

Without a doubt, this same line also moves to the elaboration of its dishes, where Medio o Pinto offers different menus to adapt to your pocket. From a day menu to, if you are more daring, a five-course tasting menu that serves you the main dishes of the restaurant.

If you prefer to try the menu, our gastronomic walk begins with the starters, the potatoes bravas of medio o pinto, made with crunchy plantain and a delicious homemade mayonnaise. We continue with the dish that comes back to life, a seafood salad with a Venezuelan-style marinade. As for the main course do not hesitate to try the Veneer in two textures, some corn pancakes with a pernil so juicy that cutting with just the fork is enough; or the Ossobuco with crispy arracacha and a chocolate sauce from the south of Lake Maracaibo.

And to finish, the desserts are at the height of their dishes, like the chocolate cake with crumble accompanied by a creamy cinnamon ball covered with chocolate, or the delicious tocinillo with crispy caramel and pistachios with pink salt. All a delight to the palate that will certainly not leave you feeling indifferent.