b-served Gastronomy
Assalto Bar de Vins
Chef Matteo Bertozzi
Assalto is a revolutionary new restaurant and wine bar located in the Raval, just off the Rambla. A quiet revolution based on 'zero waste' that compliments the food and wine offering. It’s the second project in the neighbourhood from chef Matteo Bertozzi, the first, My Fucking Restaurant is just a stone’s throw away. Both focus on Mediterranean cuisine featuring Km0 ingredients and small trusted local providers for meat and fish. However, Assalto is also a Bar de Vins with an equally revolutionary attitude to its wines: natural, ecological and biodynamic references, both Catalan, Spanish and international. They even have their own vermouth, made with cockle water, among other ingredients, following the zero waste philosophy that is applied in all the restaurant's processes.
According to Bertozzi Assalto Bar de Vins is designed for discovering interesting wines and accompany them with tapas and dishes for sharing. The menu is short but wide-ranging that will change depending on what is available from the trusted suppliers he works with, and there will also be a series of off-menu suggestions. Customers can sit either at the bar which is located directly inside the entrance of the establishment or its cosy dining areas organised over two floors, a mezzanine level and a basement with views over a small internal courtyard. The décor is warm and stylish with a definite green ambience.
-
-
-
The cuisine showcases a deep knowledge of classic local recipes, the varied products of the Mediterranean and, above all, the culinary techniques that allow the raw materials to take centre stage, always tasty and recognisable. Dishes such as the Aubergine served with peanut sauce and homemade kimchi, or the Fried oyster with sweet potato mayonnaise and Salicornia sauce (also known as sea asparagus, a favourite of the chef). The Steak tartare is served together with shrimp bread, with oyster pilpil, raifort and watercress, and even the classic (bread with tomato) has a sui generis version at Assalto Bar de Vins: the sauce is served separately and It is made with three types of tomatoes and sourdough bread from Pa de Kilo.
-
Chef Bertozzi presents a concise and creative menu made with local products and following a strict 'zero waste' philosophy. So, at Assalto Bar de Vins, compost is created with the leftovers, food is dehydrated and preserved and, in many cases, we work directly with what the supplier offers.
-
-
Portrait of Matteo Bertozzi at work in his creative project Assalto Bar de Vins.
-
Opening hours: from Tuesday to Sunday, 12 Noon till Midnight
- ASSALTO BAR DE VINS
- Nou de la Rambla, 44.
- Tel. 93 882 3813