Mr Robinson Restaurant

The newly opened restaurant and bar Mr. Robinson, located just steps from the Barceloneta station, is a fist class ticket to an surprise destination.

The story began a few months ago with the union of three partners of different nationalities: Sweden, Argentina and Uruguay, who had the idea of reflecting their life and travel experiences in a place where the central idea is to travel around several corners of the world through the menu.

That’s how Mr. Robinson finds food and drink from all continents, flavors that transport you from Japan to Brazil, through Italy and a small stop in Argentina. All this in a place with a lot of atmosphere and vintage air where young people and families of all nationalities converge.

In the morning, you can enjoy a breathtaking brunch, in the afternoon there are more simple and fresh dishes, where you can find an interesting variety of sandwiches and hamburgers, and during the night the place prepares more sophisticated options with an exquisite tapas menu and signature dishes. The kitchen is open from 9:30 am to 3:00 am with live music several days a week in the afternoon and nights that liven up the atmosphere.

The bartender, Adrián Peralta Macias, is undoubtedly one of the differentiating elements that draws attention to this place. It has a variety of cocktails, the most exquisite and original drinks for all tastes.

Nicolás di Paolo, chef, surprised us with the best and most striking dishes of his menu. We start with an octopus, sweet potato and cassava, with soft texture and perfectly combined with the sweetness of sweet potato- an excellent match.

The eggs came in two versions: rancheros, in Mexican style, spicy and with guacamole on an omelet, ideal version for a good breakfast. The next version was the classic Benedict, in a beautiful presentation and with the perfect cooking (when you burst the yolk, your mouth will water).

We continue with a veal sirloin with mushrooms and foie, with tender, tasty texture and exquisite mushrooms, saturated with the juice of the meat that contrasted with the intensity of the foie.

Then came the Escalivada Tartar, a fresh and ideal dish for summer, in a new format for this classic Catalan that we loved, seasoned in its right measure, ideal for sharing.

Another dish that surprised us was the patatas bravas because of their unique presentation, smooth and crispy at the same time and the touch of truffle oil in the sauce was a novelty.