In recent weeks we have visited several places that are very worthwhile. That is why we recommend them in this article.
At Cata Mayor we never stop. Here, there, there… Wherever there is a restaurant that looks like it is worth recommending, we go there to check it out. These ten have been the subject of our visit in recent weeks, and we have been convinced by their gastronomic proposals. Now it’s your turn to go. Bon Apetit!
Nicolás de la Vega and Frank Beltri, from Slow & Low, launch a Mexican restaurant (not a taqueria), with dishes that are born from memories. “What is eaten on the street, flavors from my childhood, from my mother. Acid, spicy, herbaceous, spicy…”, explains Beltri. Click here if you want to know more about La Milpa.
Artur Martínez celebrates three years in the applauded bars of his Barcelona restaurant without disassociating himself from the family business, El Buen Gusto. Several bars in the lobby of the Hilton Barcelona Diagonal Mar Hotel, with the 18 diners sitting in front of the cooks. This was the visit of our ‘gastro’ chronicler, Pau Arenós, to Aürt three years later.
The Diagonal restaurant gave roast chicken a boost, launching it into the gourmet universe. That was 2012, and 10 years later, Arenós has returned to the establishment where there is a vertical wall of fire in which the tomato chicks, the ‘coquelets’, circled while waiting for a more appetizing gilding than that of a ray cabin grape. How was the recent visit to Chez Cocó?
Is the Russian steak a Tsar bite or a currant? Roughly expressed, it is a hamburger in batter, or a hamburger that does not need a bun. The specialty would have its equivalent in the ‘kotleti’ or the ‘pozharsky’, in turn, a family of all the minced and battered meats in the world. In Barcelona, the restaurateur Claudio Hoyos has been offering it since 2010 at El Filete Ruso.
Durango Diner is a border restaurant, from many borders: the owners are Pakistani, the brothers Mani and Majid Alam; the cook is Mexican, José Manuel Carballido; the barman and director is Venezuelan, and his name is Jordi, Jordi Baqués, and on the wall hangs a poster of a black ‘cowboy’ with a mask and a silver suit. To top off the confusing and hallucinogenic move, a mechanical horse under a disco ball. And at the table, what do they serve in Durango? Click and you will get the answer.
The Russian restaurant, whose chef and owner, Genya Petrova, is against the invasion of Ukraine, serves three dishes from that country. Of his typical ‘borsch’ soup, which costs 7.5 euros, he allocates 5 to NGOs that work there. Here we explain what two other Ukrainian dishes they prepare in Ekaterina.
Do you find ‘yakiniku’ a difficult word to pronounce? You’ll embroider it in less time than it takes to roast a few cuts of meat on the grill at any table in this new restaurant in Eixample. Because ‘yakiniku’ means barbecue. And here we tell you how you can use it in Ah-Un.
The Green Spot, a regular on the list of the world’s best vegetarian restaurants, extends its successful dining formula to a lively uptown establishment. A house from the 70s with a porch next to a garden of pine trees. And what is eaten there? Well, we’ll tell you if you read the Green Spot Diagonal chronicle here.
Almost two years have passed and it seems like a month. Because everything seems to remain the same in this restaurant on top of the hotel of the same name. As if there had been no pandemic, as if it had not been closed for so many months. To remember what remains the same (almost everything) and what has changed (the chef and some dishes), we visit Nobu.
Alberto García Moyano starts a series of articles on lunch menus. The first recounts his time at this Eixample restaurant, whose formula costs €11.50. There are four first course options and another four second courses, with a bit of everything in terms of the meat/fish/vegetable axis. In his case, he tried, first, cannelloni au gratin (they still exist in daily menus!) And second, fricassee. In the absence of flan, exhausted by the demand of those who came before, he tasted the Catalan cream. Here you have the chronicle of his experience in Can Massana.