Following the big bro track
Al Kostat, Gresca Bar, Media Manga, Oria and Yakumanka
In the last months the architects of a series of cuisine d'auteur restaurants in Barcelona have presented informal versions of their first-born. New offspring born in the light, and not in the shade, of their older brothers. Pioneers in this initiative were Paco Pérez (who in addition to driving Enoteca at the Hotel Arts, has been lighting the letters of La Royale (hamburgers), L'Eggs (elaborations with eggs), and Bao Bar (specialized in the Asian steamed bun) , the Roca brothers at the Omm hotel (Roca Moo / Roca Bar), Carles Abellan (from the late Comerç 24 went to Tapas, 24) and Albert Ventura (Coure / La Barra del Coure).
Al Kostat (Ronda Sant Antoni, 41, principal, T. 93 207 61 15). In what it was the antechamber of Alkimia restaurant is now Al Kostat, where the chef Jordi Vilà turns the act of eating into a daily festival. Main dishes, small portions and tapas made with rigor and the best products, designed to share and for bon vivants. Namely: Caesar croquette, green beans and mashed potatoes, Spaghetti 'al garum', 'ñoras' and crayfish rice, Xisqueta sheep with 'piñonada' (in the picture), Flan with cream and milk ice cream.
Al Kostat, Xisqueta sheep with 'piñonada'
Gresca Bar (Provença, 230. T. 93 451 61 93). To go from the Gresca restaurant to the Gresca Bar is not necessary to walk a lot, since each one occupies one end of the U-shaped space that accommodate them, with an open kitchen located at the base of the U letter. A stone wall, a counter bar and small tables, stools without backrest and leather seating. In this unpretentious setting, Rafa Peña continues to seduce his parishioners with dishes like the grilled oysters of the image, grilled gizzards that convince even those who do not like organ meats, a famous Iberian loin and 'comté' Bikini (hot sandwich), and the 'torrija'. And also, with natural wines by the bar à vins.
Gresca Bar, grilled oyesters
Media Manga (Aribau, 13. T. 93 832 56 94). Another example of fraternal closeness, since it is located next to his brother, the gastrobar Mont Bar, occupying both a whole chamfer of the Eixample. It is an evolved neighborhood bar, where classic recipes are reinterpreted with modern combinations of flavors and presentations. The chef Javier Méndez (Enoteca, Aponiente) directs the kitchen, and there they touch the quality product, just the right thing. To pair it, ask for the wine list with more than 150 references. When time goes along, the thing to do is to sit on the bars on both sides of the window.
Oria (Monument Hotel, Passeig de Gràcia, 75. T. 93 548 20 33). Under the same roof as Lasarte, it is integrated into the hotel lobby and shares space with the cocktail bar Hall0 by Javier de las Muelas. It is a bistro run by Martín Berasategui, which offers Basque-Mediterranean cuisine, and the best product in balance with creativity. To highlight is the set lunch menu: we put the price and they make a menu adjusted to our budget for the whole table.
Yakumanka (València, 207. T. 93 566 15 48). After the closure of Tanta, the Peruvian chef Gastón Acurio has his own place in Barcelona with this cebichería, directed by César Bellido, the former head chef of Astrid & Gastón, Acurio's flagship in Lima. Yaku manka means pot of water in Quechua, and this is an eminently marine concept, where work is done with wild fish. Classic and special cebiches, tiraditos, anticuchos, sanguches, hot marine cups for cold days, some donuts with honey for dessert, and of course, pisco sour to drink.
Yakumanka, Classic Cebiche