b-served Gastronomy
Basílico Gastrobar
Culinary reinvention
The culinary renaissance of Paral.lel continues apace, fuelled in no small part by the Adrià brothers’ fiefdom (Tickets, Pakta, Bodega 1900). The latest restaurant to be added to the list of worthy eateries is Basílico Gastrobar, the restaurant has been recently completely refurbished with a new menu to match. The Andilana group, pioneers in Barcelona’s the trendy tapas sector, is behind the changes at Basílico which marks an evolutionary step forward with an authentic gastronomic proposal. Practically all recently opened restaurants in Barcelona have followed the tapas formula, some more successfully than others. At Basílico however the menu manages to achieve the right balance between traditional and avant-garde tapas options while staying loyal to its Mediterranean philosophy of using quality fresh ingredients.
Chef Pere Nacarino is responsible for putting the new menu together, trained at the Hoffman Catering School Nacarino has extensive experience working in the luxury hotel restaurant sector. The team here also includes head chef Roger García who previously worked at the Fonda España Restaurant (Hotel España) and Bar Cañete. Basílico’s varied new gastronomic offering is the result of the union of these two culinary experts representing a complete new rethink without sacrificing its essence of fresh seasonal Mediterranean cuisine. Basílico Gastrobar offers a more intimate service to its clientele aiming to provide a closer relationship between chef and diners.
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Tenderloin with truffled potato and asparagus tips
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Roasted Sea Bass, rebozuelas infusion and cream potatoes
For its new menu Pere Nacarino has introduced options such as the Garden Vegetables, gathered freshly daily, selected meats for the house special Aged Beef Tartar with Mustard Ice Cream, Beef Carpaccio and Foie or Tenderloin with Truffled Potato. The fish and seafood are selected daily from Barcelona’s fish market used to prepare the Corvina Ceviche served with Papaya, Corn and ‘leche de tigre’; Tuna Belly with Bean Sprouts, Pine Nuts and ‘Ponzu’ sauce; or the Fried Oyster with Algae Tartar and Grapefruit garnish. Traditional dishes such as Tripe Cocotte with Chorizo and Meat Stock reduction or Mushroom and 70% Chocolate Fricassee options are also featured on the revamped menu.
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Fresh fruit salad
Basílico is located underneath the partially complete arcade on Av. del Paral.lel adjacent to the which provides generous space for a covered terrace/smoking area. The décor is inspired by the traditional local bodega-tavern-grocery shop, the refurbishment has a marked modern vintage feel mixing different style tables, lamps and seating including a classic Chester sofa which is given pride of place. In the style of Lazaro Violan
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Offering cocktail bar service at night
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The décor is inspired by the traditional local bodega-tavern-grocery shop
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- Basílico Gastrobar
- Av. del Paraŀlel, 142
- 08015 Barcelona
- 93 423 73 76
- www.restaurant-basilico.com