Parking Pizza broke the mold 10 years ago in Barcelona with its tempting proposal that merged unique spaces with industrial design, suggestive lighting, and a more stylish atmosphere than usually found in conventional pizzerias, with addictive artisanal wood-fired pizzas. The formula triumphed from minute one, progressively growing to five establishments in Barcelona and a couple in Madrid.
But far from sticking to the Italian proposal, the brand extended its tentacles: one for carnivores (Parking Sótano), which has expanded its gastronomic offering just in time for the anniversary, and another specializing in Pita, which also introduces new dishes to brighten this autumn of celebration.
After a decade, Parking Pizza can boast of having consolidated its Barcelona locations at Marimon, 5; València, 300; Londres, 98; paseo de Sant Joan, 56; and Gran Via, 576. There, they tirelessly serve pizzas with long-fermented dough and Mediterranean ingredients, which are not only very good but also happily digested.
Double life and ambition
However, some of the establishments hide a second gastronomic story. At Marimon, 5, just above Diagonal, in what was the third location opened in the Catalan capital, Parking Sótano was introduced in parallel to the pizzeria (at street level). This carnivorous paradise in the basement has a clandestine airbut by day it is pleasantly lit by the skylight of a large interior patio. The style follows the atmosphere of the house but presided over by a large grill and a Josper oven, as well as a large kitchen island. There are plenty of large communal tables and stools with lids, inside which to comfortably leave your bag.From the beginning, they opted for a very short menu, with a couple of types of entrecote (European, because it does not always come from the same country, 48 euros for two) or Galician veal (58 euros). Half a kilo freshly taken from the fire (charcoal and wood) to share, combinable with different accompaniments. The simplicity of the offer worked, but some customers asked for other cuts, so they recently added the 200-gram Galician veal sirloin, which they serve sliced, with all the character of their grill. Whatever the cut, it can be shared and finished with more or less cooking to taste. The other novelty for those who wanted more meat and more textures is provided by the new Galician veal Steak Tartare.
New starters
If someone wants to start the feast with starters, to the sourdough grilled bread with smoked butter that was served from the beginning, options such as the Extremaduran raw sheep's milk cheese melted in the oven have been added.–forceful and ideal for sharing, on thin toasts–, the Grilled Avocado, tomato, lime and pink salt tartare –a delight that allows sharing a table even with vegans– and the 100-gram Black Angus beef jerky.The generous repertoire of side dishes ranges from six to 14 euros, and now also includes Grilled lettuce hearts with lime vinaigrette; potato and parsnip parmentier; and grilled artichokes, butter, smoked salt. The usual French fries, spinach cream and another more complete side such as eggs with potato parmentier and fresh grated truffle, served in many cases in small bowls, are not missing. And among the four sauces, we are big fans of the béarnaise.
In the small selection of desserts, the cheesecake with red fruit jam has entered, although for many the Sticky Toffee remains iconic, a date pudding with vanilla cream that will make you temporarily forget chocolate.
Although the place is usually full at night, at noon it is somewhat quieter and offers (since spring) the option of the midday menu, which includes a Green Bowl, continues with three main courses to choose from: beef milanese, 120-gram beef burger and 150-gram Galician beef sirloin, topped with grilled vegetables, French fries or potato parmentier. It closes with ice cream or truffles, and includes a drink and coffee for 22.50 euros (with a 5 euro supplement for the sirloin).
Parking Sótano has also broadened its horizons by bringing all the flavor of its grill to your home, albeit with a different, more informal menu, ranging from the Galician wood-fired beef burger, on brioche bread, with Comté cheese, pickled gherkins and Sótano sauce (with other optional complements) to the Galician beef sirloin Pepito, oil coca, gruyere, arugula, tartar mayonnaise, among other temptations.