El Restaurant de Dalt, Sant Boi
The gastronomy of industrial estates
Sometimes the most surprising gastronomic discoveries can be made in the least expected places, Diversus Sant Boi is a case in point, a restaurant located within a warehouse on the periphery of Prat de lobregat in a major industrial estate. Not just one restaurant but in reality two restaurants, surrounded by factories and offices of the Polígon Industrial de les Salines on the periphery of Sant Boi, just outside Barcelona. Downstairs is a popular lunch time restaurant that caters to the workers and visitors and a gastronomic restaurant de Dalt on the first floor both are managed by the Grup Diversus.
The culinary offering at de Dalt is directed by Fernando Gutiérrez who is inspired by the geographical location on the boundary between Sant Boi and Prat de Llobregat taking advantage of the plentiful seasonal produce on its doorstep. De Dalt incudes simple and straightforward dishes that reflect Gutiérrez’ training as a chef both in Catalonia and abroad. “I like cooking with seasonal produce, ingredients that change over the year, with the many vegetables sourced from the Parc Agrari del Baix Llobregat,” according to Fernando Gutiérrez, “each dish has its own history, with a contemporary touch. We offer a cuisine that the client asks for, what they want, but always trying to show that there are other options, more fun, more modern.”
Assortment of smoked fish, salmon with ponzu foam, sardine 'toast' with tomato seed and grilled eel with hoisin sauce
Scallops a la meunière with fennel parmentier, parmesan, mushrooms, hazelnuts and calamari ink
Dishes such as th Gillardeau Oyster with Japanese citric pearl; Scallops a la meunière with fennel parmentier, parmesan, mushrooms, hazelnuts and calamari ink; Cod at low temperature with panko crumbs and black garlic aioli; Homemade Foie micuit a la ‘gin and tonic’ with ginger mango and and lime with Idiazábal; or the Beef Oxtail stew with rosemary parmentier, melon and glacé onions. Together with more traditional seasonal gastronomic dishes, such as the classic Caracoles a la llauna with aioli, the Grilled seasonal vegetables with romesco auce and the grilled fish of the day, fresh from the market.
Homemade Foie micuit a la ‘gin and tonic’ with ginger mango and and lime with Idiazábal
Smoked duck magret tartar with candied shallots with the aroma of cinnamon, foie and misleta
At the heart of the surprisingly warm (given that it is in reality the firts floor of a warehouse) interior design project is the Josper wood oven as well as a display of the fresh produce used in the elaboration of the dishes, celebrating the raw ingredients and the age-old methods of cooking.
The gastronomic menu is served from Monday to Sunday in the form of a set-lunch menu with a fixed price: complete, one course, or two course (bread, a drink, dessert or coffee, included).
- El Restaurant de Dalt
- Carretera de Santa Creu de Calafell, 73, 1er pis,
- 08830 Sant Boi de Llobregat, Barcelona
- 82HP+6V San Baudilio de Llobregat
- tel. 936 35 40 72