Atípic-Espai Gastronòmic

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  In the kitchen are Xavi Viamonte and Jaume Borrell, who combine the most delicate pâtisserie with salty fruits from the sea and the land. They define their practice as "grandma's cooking with a lot of rock & roll". That is to say, the traditional flavors elaborated over a slow fire, with contemporary touches.
  
  Jaume brings his baggage of stew (it comes from his family, with two grandmothers cooks), and Xavi, son of a well-known cook and restaurateur of Calella, adds innovations. Both went through schools and stages; Xavi at Ángel León's Aponiente, Pepe Rodríguez's El Bohío, El Celler de Can Roca and five years as chef de partie in different kitchens of Paco Morales (Valencia, Menorca, Madrid, Singapore and Córdoba), and Jaume at the restaurant Lluçanès, at the wheel of a food truck and in hotels in the Maresme and Costa Brava. Until fate put them face to face, without hierarchies, accomplices, in a project designed by Núria and Pere, the owners of Atípic.

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  At noon they offer a formula that they design with passion, and in the menu, the chicken a l'ast is presented in a bun with its juice and lime, the tuna tataki is dressed in a sobao pasiego, the soft shell crab is wrapped in a bao, the "yob" shrimp in a roll, the salmon tartar is served in a croissant, and the potato and onion omelet spreads out from a tender coulant. As well as other elaborations: spherified olives, Russian ensaladilla with smoked eel, cod crespells (fritters) with citrus mayonnaise, charcoal-braised mussels or a boneless lamb lingot with Robuchon purée. For dessert, versions of Snickers bar and Pantera Rosa minicake, or strawberries with cream.
  
  

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  To drink, a variety of wines from Catalan and Spanish appellations of origin, at reasonable prices, also by the glass.