5 gastronomic stops in Barcelona

Opposite Antoni Gaudí's Casa Battló, a UNESCO World Heritage Site since 2005, in a mid-20th century building, is the Mandarin Oriental Barcelona . Those who want an experience that goes beyond the taste of the dish should make a stop at MOments , a two-Michelin-starred restaurant run by chef Carme Ruscalleda and her son Raül Balam . The environment, designed by Patricia Urquiola , is reminiscent of a theater with a curtain that frames the open kitchen and allows all guests to observe the brigade at work to compose the Disset tasting menu (seventeen). Dedicated to the Oss , or the seventeen sustainable development goals set by the UN, it tells stories of ethics, social and environmental responsibility with each course, inviting diners to reflect bite after bite. The dishes provide a contemporary interpretation of Catalan gastronomy and are linked to the themes identified by the United Nations as the "quality of education", which according to the chef starts from the house, especially from the kitchen. It is thus represented by a typical Mallorcan recipe: a fresh tomato, almond and pepper based soup, served with figs and “ coca de Menorca ”, a sort of focaccia with chorizo, honey and cheese. The dish dedicated to the conservation of life in the oceans, on the other hand, is a scampi served with potatoes, fresh basil and a Catalan romesquet sauce, made with the shellfish carapace.

Opened in 2018 by the twins Sergio and Javier Torres , the two-star address in Barcelona is a former industrial space divided between a foyer with a cocktail bar and a large open space where the kitchen is the fulcrum, while the trusses are decorated with light points that make the cozy atmosphere. The brigade works before the eyes of the guests in the three central islands surrounded by tables, while the perimeter of the room includes separate rooms dedicated to the preparation of fish, vegetables, meat and game, pastries and the wine cellar. The tasting menus of the Torres are developed around local and seasonal ingredients, offering strong flavors and games of contrasts that captivate from the first course. Like the cuttlefish served with chicken broth and caviar, or the Moqueca with mussels, scampi, crab and saffron accompanied by noodles, recalling a typical Brazilian dish to which the chefs are very attached thanks to their experience with the Restaurante Eñe in São Paulo . Open to innovations and creative collaborations, during the Barcelona Cocktail Week the Cocina Hermanos Torres restaurant hosted a lunch with cocktail pairing signed by Paradiso , the number one cocktail bar in the world according to The World's 50 Best Restaurants . A sensory exploration that began with alcohol-free drinks and ended with Evolution Negroni, a blend dedicated to the most popular Italian aperitif in the world.

On the ground floor of the W Barcelona is Fire , a restaurant with cocktail bar that develops into an internal room and opens onto the terrace with swimming pool overlooking the Catalan beach. As anticipated by the name, the focus of the restaurant is the primordial element of fire, tamed by the parrilla (observable through the large open kitchen) with which the chefs give character to meat, fish and vegetables. The starters on the menu are ideal for sharing and include dishes such as crab salad with fresh grapefruit and burnt lemon or grilled cuttlefish with peppers and garlic mayonnaise. Vegetable main courses include baked cauliflower served with almond crumble and curry sauce and cabbage with black truffle mayonnaise and hazelnut crumble. Try the grilled lobster and duck with sweet potato and tangerine mash.

The venue launched by Giacomo Giannotti, owner of Paradiso Barcelona, explores the relationship between cocktails and food. At Galileo , Gabriele Milani 's dishes arrive at the table with the "a compartir" formula and reinterpret Spanish tapas with a typically Italian touch linked to the choice of excellent ingredients. Like the Fassona tartare with hazelnut oil and beetroot mayonnaise and the delicious crunchy focaccia with gorgonzola cream, figs and pistachios. Those who want to rely on a complete cocktail pairing process can opt for the Maridaje tasting, paired with drinks from Andrea Civettini 's Telescope menu: a dedication to Galileo Galilei with blends that recall the main inventions of the Tuscan scientist.

In the historic El Born district, Bodega La Puntual can be recognized by the long queue that awaits tapas lovers. The advice is therefore to book a place at the barrels with stool in the entrance area, or at one of the tables in the large internal room with mezzanine. The menu includes a selection of Iberian cured meats such as Joselito's chorizo , the typical patatas bravas , preserves and very fresh oysters to accompany wine or vermouth. Do not miss the grilled octopus with potatoes and the very spicy Bombas de la Barceloneta , croquettes that challenge even the most tenacious palates.