b-served Gastronomy
D’O at the Cotton House
Pop-up gastronomy with an Italian flavour
The latest pop-up restaurant at the Cotton House Hotel is being managed by Davide Oldani (the second pop-up after last year’s Batuar Restaurant managed by Indian chef Atul Kochhar), the renowned Italian chef from Cornaredo, the municipality located 11 km northwest of Milan. The project will have a duration of 3 months (till the end of July) and is an excellent opportunity to sample Oldani’s cuisine without leaving Barcelona. Added to which is the venue, the terrace of the Cotton House Hotel where food always tastes better.
Oldani founded his first restaurant D'O in 2003 and the following year he received a Michelin star for his cuisine based on traditional dishes reinterpreted in a contemporary way, simple, yet always surprising.
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Dolce di carota e sfera di cioccolato
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Cipolla caramellata, Grana Padano selezione, caldo e freddo
The menu is short and simple but nonetheless tasty and provides the Italian chef with an opportunity to communicate the essence of his food which is constructed around a series of 10 rules that include, nutritional balance, beautiful presentation, value for money, observation and curiosity, search for excellence, wellbeing, attention to detail, accompanied by good wines. Including starters and main course as well as dessert the pop-up restaurant is a complete culinary experience and is available both at midday and during the evening.
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Caviale D'0 e branzino (photo: Cristian Parravicini para Italia Squisita)
“My POP cuisine came about from the desire to merge the essential with doing something to the best of my ability, to create something good that was accessible, and to combine the traditional with the innovative. I am convinced that the greatness of Italian cuisine lies not only in its flavours and variety, but also in the fact that it is open to continuous reinterpretation. I have done simplicity, valuing all the ingredients, and making seasonal and high quality produce the basis of my cooking. To these basic tenets I’ve added a principle that guides me in the preparation of each dish: the search for harmony by balancing elements that contrast with one another, which for me means not only a promise of sweet in the salty and a memory of the sweet in the savoury, but harmonious co-existence in each dish of everything that stimulates the palate: soft, crisp, warm, cold, sweet, bitter ....”
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Caldo-fretto, cotto crudo, acido-basico
The menus are accompanied by a selection of cocktails and wines (white, red and sparkling) of Italian origin. The chef will modify the proposal every 45 days, this means that the pop-up restaurant will have two different menus over the 3 months.
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Portrait of Davide Oldani
One of the details that guests will notice is the unusual design of the eating utensils that accompany the menu. Oldani is a perfectionist and is passionate about every detail, at his Milan restaurant he not only oversees the selection of all the raw materials (cultivating his own rice for example) but has also designed the crockery, cutlery and even the furniture. His designs are commercially available through IDish, Assiette D’O and H2D’O.
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Oldani designed cutlery
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The terrace of the Cotton Hosue Hotel where the D'O pop-up restaurant will be accommodated
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- Cotton House Hotel
- Gran Via de les Corts Catalanes, 670
- 08010 Barcelona
- Telf. 934 50 50 45
- www.hotelcottonhouse.com/es