The whirlwind of gastronomic openings is such in Barcelona that veteran restaurants are often relegated by diners' eagerness to discover new proposals. In 2024, 1,264 bars and restaurants were transferred in the Catalan capital, with hundreds of establishments in competition. But between the historic and the brand new, there are still many good kitchens that are betting on novelties and that deserve to be revisited. Here are three good excuses:
Alba Granados celebrates 20 years with a high-level anniversary menu
To turn20 yearsin the disputed street ofEnric Granados, which has not stopped adding restaurants in all that time and where many barely resist a couple of seasons the strong competition, is a wholemerit. ButAlba Granados he has done so by being faithful to its essence, and incorporating the right dose of elements that trends demanded, highlights Mario Claver, director, partner and son of the founder. For this reason, it reaches maturity in full form and with an anniversary menu that does justice to the occasion.At Alba Granados, market cuisine still reigns, with a Catalan character (snails, calçots in season, and traditional cannelloni are always present) and a creative touch, in addition to the prominence of top-quality produce. It is a safe bet for eating the best stone-grilled meats (from Miyazaki Wagyu to Nebraska Angus, passing through 21-day Frisian Old Cow, Galician Blonde, or national Angus Tomahawk, long before the boom of steak houses), as well as market fish. They also stand out for their rice dishes. But along the way, more healthy, raw dishes have been added, and the various proposals of their chef in recent years, Dobrica Ene, as the third generation of cooks in these two decades.
Hits with pairing
The powerful commemorative menu that they will offer as an alternative to their menu throughout this year is composed ofoyster grilled with butter, toast, ponzu pipette and smoked hot sauce, to choose the dressing. Next, dicedtuna marinated in soy with ginger oil, wakame, sesame and pink pepper, wonderfully balanced.They are followed by the shrimp and sea urchin croquette with chipotle mayonnaise, with all the flavor of the sea. To continue with the toast of Galician blonde cow ribeye steak tartar smoked with Basque gilda, capable of conquering even those who are not very carnivorous.
Perhaps our favorite dish is the artichoke heart stuffed with duck confit, morel sauce, truffle and ham salt, of which they serve one unit for the tasting format, and which will be the perfect excuse to return another day for the full portion.
As main courses, the grilled octopus with potato parmentier, Iberian jowl and teriyaki sauce share success, and then as a grand finale, the tender mini sirloin grilled with Paris butter.
One will have to take a breath to face the duo of desserts that are presented for two diners, the chocolate coulant with passion fruit ice cream ---very rich but only for super chocolate lovers--- and the cheese flan and caramel with dulce de leche ice cream and whipped cream, a bomb that should not be missed while enjoying the feast.
The menu is accompanied by a pairing with two glasses of white wine and one of red, and has a more than fair price for the quality of the proposal: 80 euros to toast the anniversary with the maximum number of clients.
It should be remembered that the restaurant suffered a spectacular fire eight years ago and took advantage of the obligatory renovation to improve its design, with New York airs, and one of the most charismatic in the Eixample. It stands out both for its bars for small dishes and tapas, and for its areas for groups, such as the El Bala space on the second floor.
Nubcn: the reinvention of one of the best spaces in the upper area
The group East Coasthad the happy idea of starting from the foundations of Nuba (with an exceptional location and space) to give it aupgradegastronomic and style that keeps it as a fixture in the pools among those looking for a restaurant in theupper zone.The new stage, under the direction of Carlos Vilá Sagnier, has renewed ideas, flavors, and menu with chef José Vega at the helm of its kitchens, giving more prominence to fresh and local products. The chef has kept some perennial hits, such as the mythical pheasant cannelloni with foie and truffle, so delicious that the clientele would not forgive its banishment. But he has incorporated joy and high-level presentations into his repertoire of fish, seafood, rice dishes, and more.
The menu is a solid sum of eternal dishes, such as the ribeye, roast beef, or steak tartare among the meats; or the tempting broken eggs; or a very fresh turbot of the day.
The eclectic offer means that different types of appetites can be satisfied with distinction. Thus, the raw bar ranges from oysters and ceviches to a good selection of uramakis. While the green dishes are gracefully resolved, like the appetizing trio of tomatoes and red fruits with burrata; and the kitchen shines with the rice dishes.
We were able to try the seasonal mushroom with Iberian pork secret (22 euros), sensational, balanced in its character, perfectly cooked, and generous with the product.
Oasis next to Diagonal
The place, elegant, spacious, and with many corners, which looks like a urban oasis a few steps from theDiagonal. It works well both at midday (when its interior terrace is a gem in the winter sun), and in thenights, where it plays with lighting for a more chic atmosphere, and with a DJ. It is also a perfect all-in-one, because after dinner you can stay for hours having a drink or partying early.Another element to highlight in the new stage is the option of a midday executive menu during the week for about 20 euros. And its versatility to host groups or events.
It opens from 1:00 p.m. to 2:30 a.m. from Monday to Thursday and on Sunday nights, while it closes half an hour later on Fridays and Saturdays.
Barraca resumes its best rice dishes (and more) facing the sea
After years of success with its seafood cuisine, the restaurantBarraca was losing some momentum until recently it has beenrelaunched by the hand of the Barcelona restaurant groupWe Are Essence. At the helm of this new stage is chef Marcos Bautista, who already experienced the best moment of its kitchens and, in his return, has given a new twist to the offering to go further in thequality of their product and in the seafood recipe book.Right on the Passeig Marítim of Barceloneta, rice dishes and fish dominate, in a location with privileged sea views, from its terrace or its first floor. Bautista recounts that one of the novelties is their preparation of the broth for the rice dishes, after 18 hours of cooking and with some secrets he has brought from his career in other establishments and cooking styles.
With a distinctive touch
Creative flashes are perceived in any dish, starting from the appetizers. For example, with some surprising and deliciousmussels to the Café de Paris, where the sauce does not overshadow the mollusk. The Galician razor clams (first-rate) are dressed with a lemon vinaigrette. And, more conventionally, the green sauce of theclams it has just the right intensity. For thetuna carpaccio, served with capers, are guaranteed by Balfegó and a good presentation.The appetizer list also includes fried dishes and some classics, as well as several dishes for vegetarians. In all cases, with prices more than adjusted for their location and quality. As in the case of the juicy grilled squid (the legs are added fried), which they season with poached ink and a pickled salad based on rice vinegar to match (19 euros).
The rice dishes are almost a must. The chef has improved the fumets and has chosen to add the fresh pieces that crown it at the end, to prevent them from drying out. The repertoire (from 21 to 24 euros) includes classics such as black rice with cod, or seafood paella with prawns and squid (one of the best you can eat in the city) and offers powerful novelties, such as creamy rice with duck magret and truffled aioli.
Among the desserts, which stand out for their homemade preparation and make you want to sin, you have to surrender to the spectacular pistachio cheesecake.