At the Imprevisto restaurant, they lied when they premiered, claiming that almost everything that was going to happen was a surprise, from the fortuitous way their talented team came together, to the alignment of dishes with which they surprise diners every day without a script. Although the reality is that it was obvious (to any of their diners) that the establishment in Barcelona's Dreta de l'Eixample was going to make a splash in the short term. This 2024, it has deservedly been placed in the Michelin guide's selection of the year. So the first message for those who haven't tried it is to hurry, because the super cuisine of Italians Luca Pinna and Raffaele D'Avico is still an affordable pleasure destined to revalue itself at full speed.
The chef duo and Isabella Vivarelli (front-of-house manager) and Ecuadorian sommelier Alberto Jaime León share common denominators: the necessary gift to shine in hospitality, being thirty-somethings with impetus and desire, a solid resume, and having coincided for a few years like a constellation at the Caelis restaurant (by Romain Fornell, with one Michelin star).
Successful Alliance
They became friends and began to share dreams, which might have taken years to materialize had it not been for the pandemic, which, despite paralyzing the restaurant industry, opened the necessary parenthesis for reflection, inspiration, and the opportunities offered by so many closed premises, suddenly at affordable prices in the Catalan capital, within reach of the brave.
They found a modest but pleasant space at number 104 Bailén street, which adapted to their philosophy, seating for 28 diners, capacity for groups, and a blank canvas, rather minimalist so that their appetizing food and impeccable presentation would shine, which the Italian maître finishes with a detailed explanation of the dishes and their secrets: from ingredients to emotions.
Alberto supports her in the service, although his essential mission is to captivate the client with a selection of wines where Catalan wines prevail, and many small producers and discoveries emerge among the eco and biodynamic repertoire. At this point, one can choose bottles or glasses, or opt for a refined pairing for the house's tasting menus.
While the dining room exudes calm, the small open kitchen is all hustle and bustle. There, the two chefs face the daily challenge of creation, of surprising the curious diner who comes with as much appetite as a desire to play.
Letting go
Because unless it's lunchtime, when there's a small menu, the raison d'être of the Imprevisto restaurant isto taste in capital letters, be it its short 7-step menu or the long 10-step one, which the team regularly renews but which also daily includes changes and surprises depending on the best the market offers daily.
Proximity and season define the basis of their Mediterranean and market cuisine, designed to exalt the product but to dress and season it with love and class. Their creations parade in small tasting doses, enough to satisfy each crush and to keep thinking about the next bite.
They say their commitment is to "good product, well prepared," where each ingredient is respected. And with a "sophisticated and appetizing" plating. Thanks to the good connection with the public that has followed them these two years and with those who discover Imprevisto and spread the word, they can boast of regularly filling up and having established a relationship of trust with diners who let themselves be carried away ---with the comfort of not making decisions---, after being questioned only about possible intolerances or aversions. There are also formulas for vegetarians, without the spark diminishing, always with first-class product.
Menus that leave a mark
The 7-step menu at Imprevisto restaurant that we tried is a complete experience, without ups and downs. The season opens with their pani puri with hummus and marinated mackerel, an explosive bite in flavor but also a brutal combination of textures, from creaminess to crunchiness.This is followed by the oyster in rock fish suquet with Catalan picada and trout roe, an essential delicatessen in the repertoire. But the big surprise was the beef sirloin tartare with reduced juice infused with aromatic herbs, blackberries, toasted pine nuts, pickled mustard seeds and horseradish mayonnaise, one of the best you can eat in Barcelona.
Any vegetarian or omnivore will be amazed by the thai eggplant with pickled carrot juice, Porto wine, onion, guanciale and hazelnuts, perfectly balanced. Next came the fish, which this season is usually turbot or sea bass ---depending on the market--- cooked at low temperature with its pil pil and creamed celery with chard cream and Parmigiano Reggiano, a recipe that does not detract from the fish's flavor but rather elevates it.
Also small dishes at Imprevisto restaurant
The last dish was the acorn-fed Aylesbury duck magret with mole, sweet potato puree and flame-grilled orange, a good combination, although not the highlight of the parade.
The dessert varies; in the 7-course menu, the Gianduja creamy with passion fruit gel, chocolate sponge cake and almond crunch may appear. In the 10-course menu, there is also a pre-dessert.
The long menu includes another starter and, currently, also the steamed smoked potato ravioli with prawn tartare, foam of its essence and fermented kumquat. But since the chefs' proposal is constantly changing, this script is just a sample of their broad creative universe, which we show here with some more photos. Some dishes may coincide because they are hits, and others may have more rotation.
The chefs' proposal is constantly changing, this script is just a sample of their broad creative universeThe sommelier elevated the experience with a refined selection that opens with the bubbles of a Mitic 1938 cava (Gran Reserva 2019 Oriol Rossel) and continues with a Pago de Villavendimia 2022 (Vidal Soblechero, La Seca), the addictive Xisto ilimitado 2021 (Luis Seabra, DOC Douro), a Tres Feixes 2020 (L'Enclòs de Peralba, El Pla de Manlleu) and a fabulous Els Pics 2021 (Mas alta, Priorat).
On the menu, at lunchtime, some of them appear as free-choice small dishes. The 7-course tasting menu costs 47 euros, while the 10-course menu costs 65 euros, both without drinks included. Wine pairings, 30 and 40 euros respectively. Average price of the lunchtime menu: 40 euros.
Open from Tuesday to Saturday, midday and evenings (kitchen from 1:30 PM-3:00 PM and from 8:00 PM-10:00 PM).
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