November 2012 - Barcelona

Hot
tables!
Edited by Marcelo Aparicio
Our themed selection
of Barcelona’s best
restaurants.
By Marcelo Aparicio
Signature
cuisine
Casa Calvet
Tradition and innovation Since
Casa Calvet opened in 1994, chef Miquel
Alija has worked to create his own style
of cuisine, incorporating the latest
culinary innovations into traditional
Mediterranean cookery. With an
excellent wine-cellar, this is a great city
centre option. –MA
(Casp, 48). M: Tetuan (L2). T. 93 412 40
12. €40-60. Set lunch available.
Codium
Laid-back chef Chef Juanjo
Rodríguez’s approach to cooking is
honest and beautifully thought out.
Classics are brought up to date, with
dishes like tuna tataki with wasabi icecream
or his salt cod with porrusalada –
ample proof of his savoir faire. –M.A.
(Villarroel, 88). M: Urgell (L1). T. 93
451 09 50. €30-40. Set lunch available.
Tickets
Tapas as a way of life The brothers
Adrià (Ferran and Albert) have done it
again, this time with an ambitious
statement of their philosophy of tapas.
With separate zones conjuring different
atmospheres and flavours, from seafood
to sweets, diners are plunged into a
wildly imaginative re-invention of tapas
from all over Spain. Watermelon infused
with sangria or their unique olives are
only a taste of what’s in store. –R.M.
(Av. Paral·lel, 164). M: Poble Sec (L3).
€40-60.
Els Jardinets de Gràcia
True to its roots Catalan cuisine that
manages to be contemporary while
avoiding over-sophistication and respects
basic ingredients. We recommend that
you set aside time to take in an extensive
and frequently updated menu, including
daily set lunch menus.–M.A.
(Pg. de Gràcia, 116). M: Diagonal (L3).
T. 93 238 48 46. €20-40.
Enoteca
Seafood star Chef Paco Pérez, from
the seaside town of Llançà,wonhisfirst
Michelin star in Barcelona, but he did it
by staying true to his roots, the
traditions of the fishing villages of Cap
de Creus, where cooks pride themselves
on getting the very best from the finest
seafood. His sea cucumbers with wild
mushrooms are unmissable. –R.M.
(Hotel Arts, Marina, 19-21). M:
Ciutadella/Vila Olímpica (L4). T. 93 483
81 03. Over €60.
Jaume de Provença
Past glories It’s worth remembering
that Jaume de Provença boasted a
Michelin star for 10 years, and that
its chef is one of the best in the city.
Standout dishes include lobster salad or
a delicious duck breast filet mignon with
orange. –M.A.
(Provença, 88). M: Entença (L5). T. 93
430 00 29. €30-40.
Lagar
Small restaurant, big flavours
A small restaurant that matches big
ambitions with a down-to-earth
philosophy, serving a modern take on
traditional Catalan cuisine that puts
fresh ingredients centre stage: a great
example is the morcilla de Burgos with
apple sauce. –M.A.
(Llenguadoc, 6). M: Fabra i Puig (L1). T.
93 346 82 70. €20-40. Set lunch
available.
Topik
Perfect fusion Chef Adelf Morales
brings a breath of fresh air to the
Eixample, with a restaurant that stands
out from the crowd thanks to its
perfectly judged fusion of Japanese
cuisine with Mediterranean culture. –M.A.
(València, 199). M: Passeig de Gràcia
(L2-L3-L4) i Provença (FGC). T. 93 451
09 23. €20-40. Set lunch available.
18 Time Out BCN Guide November 2012