It is common sense that one always wants to return to good places. In this case, we remember some of the best restaurants we have had the pleasure of discovering during 2018 – here is our compilation of the most innovative flavors in Barcelona.
In Hetta Cuisine you can discover a restaurant with modern decor, a respect for organic products. Here, you can appreciate the genius with which they execute each recipe.
Normally we request how something is cooked, but with Hetta they are specialists on each product and know the most perfect and appropriate way to prepare each dish. For example, “duck wings lacquered with hoisin de cherry and hazelnut praline with coconut milk ” are a sublime combination that transports you to an authentic earthly paradise.
And what would a good meal be without good wine? They also know have a wonderful wine list, full of local and ecological wine.
Photo: Anel González
Strolling through the Passatge Pere Calders, we find Benzina, a restaurant of traditional Italian cuisine specializing in Roman cuisine with a touch of the purest style of Brooklyn, creating an atmosphere of Italian-New York fusion, all accompanied by good music, soft lighting and a peculiar decoration that invites you to learn more about the flavors of the hometown of the chef, Daniele Moretti, a professional who bets on a limited menu but with a sophisticated touch in each of the dishes.
One of the star dishes of the house is the stracciatella with crayfish and botarga, a rich combination of Mediterranean flavors that fills the palate.
When we talk about Art in the kitchen, Línia comes to mind – a wonderful restaurant within Hotel Almanac, located in Gran Vía, a privileged area of Barcelona.
Behind the stove is a concept of Mediterranean brasserie by Chef Sergio Ruiz, who delights us with a dish that rice lovers cannot miss: an exquisite Iberian rice with Wagyu sausage on the grill.
Línea reaches out to all types of public through vegetarian offerings, local wine lists, and most importantly, a gastronomic proposal from the sea with high quality sausages.
Photo: Anel González
Nino Redruello, Jaime Santianes and Patxi Zumárraga surprise us with the Fismuler restaurant, a concept that focuses on simplicity, fleeing from the great ornamentations, without losing the ability to incorporate intense flavors.
A cuisine inspired by northern Europe and always committed to local, top quality products. So much so that the menu changes daily depending on the careful selection of products purchased by the chefs.
When working with local products, incredible dishes such as grilled squid or braised endives appear, seemingly easy dishes but created with a high care and detail.
Photo: Anel González
They say that when you are attracted to an aroma, it is fixed in our memory forever – and certainly certain aromas transport us to unexpected places. This happens with Tarantín, an exotic local restaurant that transports you to a distant environment full of light and freshness.
Tarantín is a restaurant focused exclusively on Caribbean gastronomy, presenting an explosion of flavors in each of its dishes. Some options are spheres of yukca and Jamaican Jerk chicken, pumpkin tambal, pork bathed in a tarantino sauce or a duck magret tied in a Banana leaf. All really amazing.
Text: Maria Acero
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