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DOP, for savouring

By Brian Gallagher 11.03.16

The address Via Agusta 201 has hosted many excellent restaurants over the years, the current iteration is well worth making an effort to discover however for lovers of good food, excellent service and interesting wine list including mostly a selection local options. The proprietor of DOP Guillermo Ferré is a fan of quality gastronomy, when the possibility of moving DOP from its previous location came about, on C/ Amigo, a much smaller establishment, he embarked on a refurbishment project and a completely new cuisine. The clues are in the name here DOP with the emphasis on the rich tradition of local Catalan seasonal ingredients and its lesser known but nevertheless excellent wines.

The culinary offering by Chef Juanjo Rodríguez Thomas (Gorría y Codium Restaurant) is characterised by its re-imagined traditional dishes which includes elements of world cuisine. Prime quality materials; fish and crustaceans from Palamós fish market, top quality providers for optimum results. The maître’d is José Ramón Devesa, the restaurant can accommodate up to 70 diners and a further 52 on the outdoors terrace.

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    Potato parmentir with truffled eggs

    The clearly structured menu is illustrated with indications regarding allergies and gluten free options, presents structured. Favourite Tapas dishes include organic chicken and Maldonado Iberian ham mini-croquettes, Perello 1898 anchovies and the trio of Carpier smoked salmon. Some of the highlights on the starters list include, the Tagliotini with morels in port wine sauce and shredded foie powder; marinated Sardines in bread and tomato with grated Parmesan; the Razor clams cooked at 58º with yuzu vinaigrette, citrus and sprouts; mató (soft cheese) Ravioli, spinach, sage, parmesan and truffle.

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    Braised lamb, parmentier puree and mint sauce

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    Ebro Delta oysters

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    Red Tuna tataki with soy sauce, sesame and homemade wasabi icrecream

    The mains include a selection of rice dishes, Red Tuna tataki with soy sauce, sesame and homemade wasabi icrecream; Cubed Cod dice, pepper chorizo stew, texture of extra-virgin olive oil and Vera paprika; de-boned pigs’ trotters and foie-gras and truffle; braised Lamb, smoked potato puree and fresh mint sauce; grilled Oiartzun rib-eye steak.

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    A team of 8 waiters look after the diners, capacity for 72 inside with 52 on the garden terrace

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    View of the dining area at DOP

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    Special mention for the desserts which are homemade and include the spectacular Strudel pastry with mascarpone, strawberries in muscatel and balsamic vinegar filling; the white chocolate Coulant with dark chocolate filling served with mango ice cream; not forgetting the caramelized French brioche with cream, toffee and honey carquinyolis.

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    The wine selection has been put together by a young entrepreneur, sommelier and producer Arnau Marco Casasampere (El Raco d'en Cesc, Nandu Jubany, Hotel Mercer, ConsultVI), who has designed a “bold wine list that includes consecrated choices together with some of the most promising emerging wines from across Europe.” The wine list is organised according to sensations, to allow customers make a more intuitive choice, and includes more in-depth information.