New gastronomic restaurant in the Born
Whenever a new gastronomic restaurant opens in Barcelona it generates a lot of interest, when the chefs in that restaurant have previously worked at El Bulli then that creates even more expectation. That is the case with Fismuler where three chefs from different parts of Spain have come together to offer a tailor made culinary proposal that draws inspiration from all the different places these chefs have worked since first meeting at El Bulli; Nino Redruello (Madrid), Patxi Zumárraga (Pais Vasco) y Jaime Santianes (Asturias). Redruello and Zumárraga previously collaborated at the original Fismuler in Madrid (C/ de Sagasata, 29 opened in 2016), now joining forces with Santianes for this Barcelona adventure.
The food at Fismuler is inspired by a Northern European concept, an approach that is relaxed and informal but yet provides a lot of information to the client about each of the dishes on the menu as well as the chef’s recommendations. The cuisine is constructed around locally sourced produce, either from the city markets or the small producers that have been personally selected by Santianes. the philosophy is to not interfere too much with the products, keeping it simple. The menu includes a short selection of entrees and main courses which can be combined for sharing or in any way the client desires. The concept is best summed up with the Fismuler’s motto: producto sin disfraces, trato excelso (undisguised produce prepared excellently).
Semi-cured gilthead fish served with almonds and grapes
Cuttlefish and butifarra sausage 'meatballs' with chard
Sweet potato, yolk, chicken fin and truffle
Some of the highlights on the current menu include; the green peas minestrone; chickpeas sautéed with beef and crayfish; the burrata and eggplant salad; the bonito served with vegetable shoots and ratté potato, or the fresh squid with ‘chanterelles’ mushrooms. The menu recommended by the chefs starts with an aperitif based on un-pasteurized butter and brisket served with pickles and ends with a 100% homemade pastry and the star dessert, the only one that is not in the menu: the triple cheese cake (one fresh, one cured and a blue one that gives it a powerful finish), only two are made per day (one at noon and another at night) meaning the are oven fresh.
Sea bass, Galician 'ajada' and cabbage
Located in Sant Pere, in the Born area, just adjacent to the Arc Trinfo, Fismuler restaurant occupies the ground floor of the recently opened Rec Hotel Barcelona, an area that is slightly off the Born beaten track but is just 5 minutes walk from the Espai Borne. The space is generous and filled with light during the day, 300 sq.m. that includes shared and individual tables as well as a long bar counter that stretches along the glass façade to the Arc Trinfo plaza in front. The décor is simple, an industrial feel combined with quality materials. There is also chef’s table with views into the open plan kitchen.
Rice broth with clams, artichokes, parsley
Fresh baby squid, thistle mushrooms
Chefs, Nino Redruello, Patxi Zumárraga y Jaime Santianes
The inteior of Fismuler Barcelona
A laid back space filled with natural light during the day
Torrija (typ of bread pudding) with vanilla ice cream
Lunch from Monday to Sunday, 13.30 to 15.30. Dinner, from Sunday to Wednesday, 19.30 to 23.30, and from Thursday to Saturday, 8.30 pm to 00.30
- Fismuler Barcelona
- Hotel REC
- C/Rec comtal, 17
- 08003 Barcelona,
- Telf: 935140050