![]() Other notable essentials include the ham and roast beef croquetas, cod bunyols (fritters), a rice dish à la presse with prawns, crispy cochinillo, as well as a number of seasonal specials from local mushrooms to seafood, all somehow enhanced while enjoying them on the patio. ![]() The patatas bravas also make an impression with a hint of chipotle in the sauce. A bouillabaisse is then poured over the cap i pota, right at the table. The latter is made of roasted garlic, very aromatic saffron and piparras (a Basque spicy green chili). As Pedro says, “We cook what we like to eat and what we know how to cook.” Their flagship dish is the rich cap i pota (cow’s head and leg) with octopus, served in a gelatinous terrine with splashes of aioli. The restaurant’s owning partners, Catalan Pedro Baño and Mexican Paco Benítez (Pe-Pa) have created a feast of intense flavors and sophisticated dishes that jump from fine French technics to the use of a modern Josper charcoal grill, which illuminates the dishes with the primitive flavor of fire and smoke. Another child of the pandemic, Fonda Pepa’s menu is rooted in Catalan-European traditions, with Mexican culinary touches that give personality and add enjoyment to their dishes. The tables in the charming white-walled inner patio of Fonda Pepa, decorated with plants and a pinch of southern Spanish ambiance, are often the first to be reserved. ![]() ![]() From mussels with ginger and tapioca, tacos with nasturtium leaf, organic aged beef, the catch of the day from the Barcelona fish market to tuna ventresca, their menu is based on interesting small plates and tapas as well as several seasonal options that you can share and pair with their selection of local natural wines.“We are focused on people from the neighborhood,” says Nicola, “With fair, affordable prices, and a relaxed and fun atmosphere where they can drink first-rate natural wine and eat great food.” Nicola cooks and Anna takes care of the wine cellar and the customers, explaining in detail every dish she brings to the tables. Its owners, Catalan sommelier Anna Pla and her partner, Sicilian chef Nicola Drago, took advantage of lowered rent prices due to the pandemic to start their first shared project: a natural wine bar and restaurant centered around creative Mediterranean recipes and local products, which even includes organic vegetables from their own garden in El Carmel. With a shaded terrace on a pleasant pedestrian street in the Arc de Triomf area, right in front of the Barcelona Nord bus station, Contracorrent Bar is one of the most interesting new restaurants to open during the last couple of years. The city is now recovering its social and cultural activity after the holidays and the urban and green spaces, with its open-air terraces and inner patios, are still the authentic heart of the city where to meet up with friends and indulge yourself with a delicious bite and a cold glass of wine.įeel the sunset breeze, save electricity, support the neighborhood businesses, and enjoy the final days of summer in the best way possible: in Barcelona’s version of the great outdoors. We are learning to live with what looks like a constant heat wave, where the best hours of the day start at night. The temperatures are historically high and use of public air-conditioning historically low due to government-imposed energy saving measures. It has been an endless summer in Barcelona.
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