b-guided > Barcelona

b-served Gastronomy

Venezuelan cuisine in BCN

Adnaloy Osio and her siblings

By Brian Gallagher 30.03.16

For anyone who has asked themselves what exactly is Venezuelan cooking? In what way is it different than any other South American cuisine? Then the answers are to be found at Caña de Azucar, a gastronomic restaurant located at the heart of the Eixample that combines Latin flavours with fresh unusual ingredients and friendly service within a family ambience. Chef Adnaloy Osio is a young emerging culinary talent offering a unique gastronomic offering that will surprise and delight local foodies.

Venezuelan cuisine combines an eclectic fusion of cultures: indigenous, Spanish, Italian and African. That’s the reason why its food is so varied, that and the exotic flavours of typical Venezuelan cooking that are guaranteed to intrigue the palette.

  • Caña de Azucar
  • Caña de Azucar

     

    Caña de Azúcar is the dream-come-true of the Osio family, the siblings wanted to start up their own restaurant space with all the required ingredients for transmitting the sensation of being transported back to their native Venezuela. A place where diners will be able to sample an extraordinary menu filled with sensations and prepared with a combination of modern cooking techniques and traditional Osio family recipes which aim to maintain the tastes and flavours of the products and raw material.

  • Caña de Azucar

    The bar area with cocktail bar

    Caña de Azucar offers a menu full of flavours, nuances, textures and sensations. Venezuelan cuisine is a colourful expression of its landscape, the taste of its seasonings and tropical charm. Without intending to be a stuffy gastronomic restaurant each dish however transmits a story and hidden sensations. The raw material with which the Osio family work their magic is of the highest quality, mostly organic seasonal produce. A gastronomic offering which should be eaten mostly using one’s fingers, savouring every morsel which brings the true Venezuelan sensation closer. It’s also worth mentioning the cocktail bar with a variety of premium rums that have been paired with the food offering.

  • Caña de Azucar

    The rear dining room

    Adnaloy Osio first started her training in Venezuela and continued at the Hofmann School in Barcelona. Her career has been forged over time in collaboration with numerous great chefs such as Andoni Luis Anduriz (restaurant Mugaritz), Martin Berasategui and Jordi Cruz, which have marked the history of Adnaloy Osio.


  • Caña de Azucar
  • Caña de Azucar
  • Caña de Azucar

     

    Designed by the Ingenia Group (see also Bananas) the restaurant’s interior decor reflects different aspects of Venezuelan geography, the entrance with its exposed brick and colourful walls recreates the typical courtyard of the tropics, bamboo lamps and terracotta floor tiles. The bar area serving cocktails decorated with exuberant wall paper and the rear dining room like a residential interior with stone rubble walls, black and white floor tiles and generous planting.

  • Caña de Azucar

    The house special rum cocktails are a highlight

  • Portrait of owner/chef Adnaloy Osio

    The furniture is a mixture of elements and styles; like the sofas and the tables that reinterpret the American look of the mid-20th Century produced by local firm Lobster’s day, made by hand using glass fibre (see their web at www.lobstersday.com) the dining chairs are made from wicker that keeps within the South American theme.

  • Caña de Azucar
  • C/ Muntaner 69, 08011 Barcelona
  • Telf. 93 681 75 57
  • Opening hours: 13:30–17:00, 20:00–2:00