He gastronomic panorama It is as rich and varied as a recipe full of tasty ingredients. (Many) things always happen that may interest any pro gourmet. How are you news with which you can be at the same time everything that happens in restaurants, kitchens, wineries and beyond.
The Museum of Torró and Xocolata is born
Torrons Vicens has inaugurated the Torró and Xocolata Museum in Barcelona in a building from 1910 on Rambla de Canaletes, 134, which is accessed through the store that the Agramunt firm opened a year ago. Visitors can learn about the past and present of the company founded in 1775, which has played a key role in the development of the nougat and chocolate sector, and whose catalog includes traditional formulas but also others devised by chefs such as Albert Adrià or Jose Andres. The museum has 370 square meters and tells the history of the nougat sector in Agramunt, Torrons Vicens and Xocolata Jolonch (1770), which like that one is also property of the Velasco family. Recreate the traditional making of chocolate in the cup in one of the museum’s rooms, designed for simulate a chocolate shop from the beginning of the 20th century and discover how the mill was worked through some holograms that simulate the activity in the 18th century chocolate factory. In it immersive space Luminous images of the raw material and the manipulation of the ingredients for the production of nougat are projected while its aroma is felt. At the end of the visit, you can taste the products.
Veraz partners with top restaurants and bars
From November 27 to 29he Hotel The Barcelona Edition will welcome collaborations with award-winning local and international restaurants. Appointments will take place in the restaurant Truthfulthe cocktail bar Punch Room and in Cabaret, the nightclub and space for private events. On the 27th, Weird peoplea Zaragoza restaurant awarded with a Michelin star, will partner with the cocktail bar Moonlight (E)xperimental Bar for a dinner at Truthful. On the 28th, two world-renowned bars, Atlantic Florist and Salmon Guruwill join together at night to serve as exclusive guest waiters for a night at Cabaret. And on the 29th, Alejandro Serranothe youngest winner of a Michelin star in Spain for his eponymous restaurant in Miranda de Ebro (Burgos), will partner with Angelita Madridwinner of two Fibar awards and one of the most fashionable cocktail bars in Madrid, for a dinner at Truthful.
Natural wines at Flying Monkey
With the aim of bringing the offer of natural and low-intervention wines to an audience eager to discover new proposals, Flying Monkey new menu, which follows the same philosophy as the dishes. The references that serve now come from small wineriesa large part of them Catalan and all, without exception, prepare proposals unique and original. Whites, rosés, reds, oranges and sparkling wines chosen, according to chef Ronit Stern, “with care.” “We set popular rates, which is why we offer them at cost price with a corkage bonus of €10 on the first bottle and €5 on subsequent bottles.” The menu also has various proposals by the glass. In all cases , are drinks designed to pair with the house’s gastronomic proposals, such as the ‘baba ganoush’ with pico de gallo, the natural chicken and bacon pastrami sandwich, the burnt eggplant and pickled green apple fritters, the lemon pie or the ‘ cheesecake’.
L’Atelier opens in the upper area of Barcelona
L’Atelier has a second store, which joins the first, on Viladomat street, 140 bis. In this case on Calle del Doctor Fleming, 16. With a minimalist style and lots of glass, here you can buy the creations of Eric Ortuño and Ximena Pastor. Cakes, puff pastries, ‘panettones’ (the chocolate one was considered the best in Spain in 2022), ‘pandoros’, gypsy arms, croissants, chocolates, cookies…
Grosso Napoletano, the best artisanal pizza chain in the world
Grosso Napoletanowith 40 stores open in Spain, has been recognized as the best artisanal pizza chain in the world, rising two steps in the ranking compared to last year. Is the first time that a non-Italian chain takes first place. The distinction, awarded by the most important guide in the world of pizza, ‘50 Top Pizza‘, was unveiled this November 23 at a gala held in Naples, the world capital of pizza. It is not the only Spanish chain in the classification. NAP has been 23rd, Can Pizza It’s the 24th, Garden Pizzathe 46th.
Four Corners serves more refined and healthy dishes
Four Corners renew the letter betting on dishes with a lot of touch more refined and healthy. The first ‘Detroit-style’ pizzeria of Barcelona continues to offer the usual Italian-American flavors on the ground floor of the Hotel The Hoxton, Poblenoubut now at their thick pizzas dishes such as hand-cut Iberian ham are joined; the Italian pistachio mortadella; the raw bonito with capers, citrus touches, celery and crunchy onion; the ‘frito misto’, a tasty mixture of red prawns, squid, anchovy and zucchini to dip in a lime and Espelette pepper mayonnaise; clams in their juice with green sauce, lemon and Calabrese chili; pumpkin roasted and dressed with ‘gremolata’ and herb oil; the chicken roasted in the wood oven, and the grilled squid with its Espelette pepper, herb oil and green sauce.
The Tomorrow Tastes Mediterranean congress returns to Barcelona
Tomorrow Tastes Mediterraneanorganized by Torribera Mediterranean Center and Culinary Institute of America, returns this November 27 and 28 to Barcelona with the aim of helping the food industry adopt the healthy, sustainable and cultural principles of the Mediterranean diet. In its fourth edition, the congress grows and presents an international panel with 40 international food leaders which includes chefs such as Rodrigo de la Calle (Invernadero) or the chefs of Enjoy, Stijn Kuppens (Google), Ebru Baybara (UNHCR collaborator and winner of the Basque Culinary World Prize 2023), François Chartier (sommelier) and José Miguel Herrero Velasco (Ministry of Agriculture). On November 27, Aula Magna of the University of Barcelona (UB) will host talks and debates, and on November 28, the Barcelona Culinary Hub (BCH) will host workshops and ‘showcookings’ with chefs like Rodrigo de la Calle to extend the congress to the kitchen. The congress will have various tastings and meeting spaces, activities and networking to encourage exchange between attendees.
Fire launches autumn menu
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Firethe restaurant specialized in grill of the Hotel W Barcelonahas premiered autumn letter with the Local recipes and seasonal organic ingredients. Examples: grilled carrots with orange pil pil, black garlic demiglas and snow peas accompanied by tempura baby corn; roasted eggplant with peanut demiglas, pomegranate and crispy leek; grilled marinated squid with black sausage crumbs and chipotle emulsion; seafood stew with red prawn, rock mussel, shrimp, cuttlefish, monkfish and seafood ‘fumet’; grilled lobster with chipotle emulsion, turnip salad and pickled carrot; Iberian secret rice, smoked bacon creamy rice with seasonal mushrooms and grilled Iberian secret… Fire also has a menu with house classics such as grilled sweet potato with colorful chard, Idiazábal cheese and truffle oil or Girona beef sirloin with grilled Padrón peppers and pepper sauce. Costs €55.
A ‘brunch’ and a Christmas market at the Intercontinental Hotel
The InterContinental Barcelona Hotel will celebrate its first Brunch and Xmas Market. Attendees will be able to enjoy the ‘brunch‘ of the establishment, with a wide selection of sweet and savory options, while attending the live performance by Javi Rosknown for its Catalan rumba, and visit its Christmas market with a fortnight of 15 artisanal brands spanning from accessories, fashion and decoration. For the little ones in the house, Mía, founder and notable author of the Mosquito Books publishing house, recognized for her illustrated books, will surround them with the magic of a special Christmas story, and Minnie and Mickey will greet and collect the Christmas letters. All harmonized with the musical performance of Alexandra Larios (winner of the fourth edition of ‘Oh Happy Day’). Costs €75 (the market, from 11:00 a.m. to 7:00 p.m., has free entry).