OFFERING: World cuisine, raw fish and seafood, and matured meats. HIGHLIGHT: Ètnik was born from the desire to get to know ethnic gastronomic
roots, taking us to markets, fish markets, fairs and regional cuisine restaurants from all over the world. Ever Cubilla, formerly chef at Rias de Galicia-Espai Kru, fuses high quality local produce with flavors from other latitudes, in carefully prepared dishes, using techniques that enhance them, such as refined Japanese cuts. The grilled Vilanova shrimp, the ceviche or the Peruvian tiradito, the Galician, Simmental and Frisian cow, the Ensenada style battered sea bream tacos —an ode to the Baja California beaches—, the Ssam seared salmon and a variety of sashimi, reflect Cubilla’s dedication to freshness and authenticity. INTERIOR: There is a bar area with murals by illustrator Sandra Dinamita, a dining room like those of the Eixample of the 50’s and an outdoor terrace. RECOMMENDED: The Japanese salad with blue fin tuna, the Zamburiñas with panka chili stir fry, the Picanha dry-ripened on site, the Chop served with piquillo peppers and Pont Neuf potatoes, and the Chocolate ganache with worm salt and EVOO. PRICE: 40-50 Eur. PHOTO: Xavier Luque