Barcelona is experiencing an explosion of restaurants where meat plays a leading role, and where the quality of the raw material and that of the ovens or grills compete. In the last year, openings have followed one another, while some already established restaurants have benefited from the carnivorous trend.
These three examples are safe bets for one of those days when there is a craving for protein and red meat in the Catalan capital.
Erre & Urrechu in Barcelona: five-star grill
The first restaurant with which the chefÍñigo Urrechu premieres in Cataloniait is located on the ground floor of the brand new hotelTorre Melina Gran Meliáand deserves (and seeks) the visit of the Barcelonian as much or more than that of the traveler staying in this five-star luxury hotel (Diagonal, 671). The grill is its raison d'être, with artisanal character and meticulous technique. In a few weeks, it has become a local reference grill, combining the best of Mediterranean and Basque cuisine.And with the uniqueness that a carnivore and a vegetarian can share a glorious dinner, because seasonal organic vegetables are as important on its menu as wild fish and meats, both national and international.
For each of these product types, a different wood is used, which guarantees optimizing flavor and cooking. These are orange, olive, and holm oak, respectively. In Erre (which means to burn in Basque) smoke and fire are the architects of magic. In the case of meats, each of the cuts and origins have the common denominator of being enriched by that prodigious grill, capable of all the mellowness and robustness of each piece, with a searing that tastes like pure fire, and a caramelized touch.
Diners can follow the evolution of the open kitchen commanded by chef Pere Nacarino (trained in the kitchens of Martín Berasategui, Mas Pau, Monvínic, Saüc, and others), but separated by glass. And they can appreciate the T-bone steaks displayed in its chamber. The menu features different cuts by weight of the Simmental breed (from T-bone to chulillo and boneless sirloin); from Charra they offer T-bone (98 euros per kilo); from Danish Jersey you can choose their cowboy steak (the most prized piece, at 138 euros per kilo), boneless sirloin, or supreme beef. From Angus there is an option of T-bone, sirloin, or T-Bone.
Each person's appetite and capacity will determine the choice and size, but a recommendation for those who want to try more dishes (like their black-skinned Cantabrian sapito), is to opt for dishes that work both individually and for sharing, such as the delicious chulillo or 350-gram bone-in sirloin steak (36 euros) or the 500-gram 48-month Angus cebón entrecôte. The side dishes are up to par.
Erre also stands out for its wine cellar, with more than 200 references.
Sirloin: a festival of tastings by weight
The lower levels of the hotel Alexandra Barcelona Hotel, Curio Collection by Hilton (recently recognized as a gastronomic hotel), house the Solomillo restaurant, with an independent entrance (Mallorca, 251), which guarantees the identity and appeal of the establishment far beyond tourism. In fact, the gastro experience includes a bar counter where cold cuts can also be tasted by weight. And in summer and part of autumn, the same menu reaches its charming terrace El Patio.Just above is the dining room itself, in a classic style, which has gracefully cultivated its carnivorous ambition, with the formula of different doses of each variety that allow for easy tastings for couples or groups. All at the customer's choice.
The first step is to select the breed of meat, according to the season: Salers (mild, French and organically certified), Angus Aberdeen (medium, from Ireland, very juicy and red), Frisian (more flavorful, from Central Europe), Rubia Gallega (intense, with older cattle and aged meat) or Buey (the most intense and prized). The next step is to choose the weight of the piece, which will depend not only on appetite but also on whether it will be shared to try more options: 125 grams, 175, 250, 350, 500 or a kilo. Prices range from 12.47 euros to 210, depending on variety and weight. Finally, personalization ends by choosing the cooking point from five options, starting from medium rare.
The service of the establishment stands out for advising diners to learn to savor the different nuances of each piece. And as important as the meats are the side dishes. There are various potato preparations, Basque-style dressed lettuce and onion, seasonal tomato with salt flakes, sautéed Santa Pau beans, gratin white macaroni, creamed spinach, escalibada, piquillo pepper pil pil, sautéed snow peas with ginger (essential), gratin cauliflower, grilled wild asparagus and more. Each at 5.5 euros.
The quality of the meats does not require seasonings, but sauce fans will have a hard time choosing between their version of Café de París (delicious), black pepper or Bearnaise, among others.
Desserts don't lose momentum, but if appetite allows, at the very least their cheesecake (which is reminiscent of the best San Sebastián tarts) deserves to mark the culmination of lunch or dinner.
The addiction to L'Entrecôte Barcelona
Those not so young will remember the picturesque restaurant Le Relais de Venice which, in the late 90s, had great success with the French formula of salad plus meat, plus potatoes and sauce. That establishment closed in 2010, but almost a decade later the same infallible trio returned with the name L'Entrecôte Barcelona (Pau Claris, 42), at the helm of a family branch of the founders. After completing five years in its new local stage,its addictive secret sauce and the simplicity of the proposal still regularly merit a visit.Because the grace is also the fixed price: 22 euros, not counting drinks and dessert.Thomas de Roaldes is now in charge of L'Entrecôte Barcelona and is the great-grandson of the founder of the saga and heir to the model that continues to charm the French.
And the brand is an institution in France after sixty years serving the identical menu in its five branches. In the Catalan capital, it obviously has a long competition in the carnivorous flank, but L'Entrecôte enchants us and plays in a league of its own with its fixed presentation ritual: sirloin of the Simmental breed, with 170 net and polished grams, cut and served on a tray that is kept warm over candles.
The meat is first passed through the grill, finished in the salamander and bathed in its famous secret sauce. This is made in a unique production center in the south of France, and in it, the presence of herbs and mustard can be appreciated, without being able to unravel the distinctive ingredient.
For some, as rich as the meat are the hand-cut allumette potatoes, candied and with a final fry to give them the unmistakable crispy texture of the house. If you're hungry, they'll serve you until you're full.
The most common is to accompany lunch or dinner (they open daily) with their house Bordeaux wine and succumb to their classic and immortal desserts, from profiteroles to chocolate mousse, cheeses and so on, in a timeless retro atmosphere that leaves no one indifferent and is back in fashion.