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BistrEau/Mandarin Oriental, BCN

Ángel León with Carme Ruscalleda

10.11.14

Two culinary forces from opposite ends of Spain come together at BistrEau, a new restaurant accommodated within the Mandarin Oriental Hotel in Barcelona to create a unique gastronomic offering; Ángel León (1977 Cádiz) the renowned chef who manages the Michelin Star restaurant Aponiente (located in Puerto de Santa María) in collaboration with local chef Carme Ruscalleda, who supervises the overall culinary offering at the hotel. León who is known as the ‘Chef del Mar’ is most famous for his experimental approach to fish and seafood, up until now he has focused on the Atlantic with this new project he turns his attention to the Mediterranean for the first time. León describe his new project as “a unique take on the bistrôt concept, which presents a different way of understanding seafood. Our cuisine involves a lot of research which we translate to the diner through taste, flavour and really excellent food.”

BistrEau includes some of León’s most innovative culinary creations, always connected with the sea in one way or another: rice and plankton, ‘Iberian fish’ sausages, selection of marine cheeses, amongst many other dishes. His renowned tripe served with tuna scale flakes, blonde ray fish collagen and marine chorizo, Bluefin tuna parpatana, Bourguignonne scallops and other shared dishes like the; octopus bacon, the "fried fish" with Iberian cured ham or bravas del mar (potato based tapa) served with shrimp and kimchi.

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    Assortment of marine 'sausages'

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    Rice with plankton

    BistrEau offers a choice of dishes including marine cold-cuts (based on the Albur, ‘pescado ibérico’ a local fish which feeds on plankton), shared dishes (shrimp fritters, ‘bravas del mar’, smoked octopus carpaccio with potato emulsion, ‘Ebro del Delta’ razor clams, etc.) marinated and smoked dishes (mackerel, shark, sardine and eggplant toast, etc.) and ‘spoon’ tapas like the rice with plankton, rice with seafood, the grilled squid, the marine tripe or the red tuna parpatana. It also includes a selection of marine cheeses and meat dishes: steak tartare, beef fillet steak cooked over coals and lamb shoulder.

    BistrEau offers a lunch and brunch menu for 35 € served between 1 PM and 4 PM, which includes options such as the rice and lobster, pancake with maple syrup, eggs Benedict served with salmon, oysters or beef steak with potato and cheese emulsion.

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    BistrEau Carprese Salad , sea urchin burrata, tomato, basil and citric fruits

    BistrEau will also soon be offering a unique dining experience for 12 guests only working on a prior reservation. The La Mesa de Ángel León, a total immersion culinary experience within the cuisine of the Chef del Mar, which will feature his most innovative creations based on his passion and knowledge of the marine world including fish, shellfish, algae and salt.

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    Surimi, butterfish, liquidized citrus fruit and beetroot

    BistrEau will be open daily from 1 PM till 4 PM and 8 PM till 11 PM, offering an excellent option for brunch, a light meal, after work or evening dinner. At night a Dj line up will accompany the dining experience, which also features an extensive wine list one of the highlights of which is undoubtedly the Jerez wines, a perfect match for the seafood cuisine Ángel León.

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    Azahar and figs, orange blossom essence served with sweet figs

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    Pumpkin ravioli filled with anchovies, boquerón, 'all i oli' (garlic mayonnaise) and lime

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    Ángel León known as the Chef del Mar