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Funky Bakers Eatery

Exotic Mediterranean cuisine

By Brian Gallagher 04.06.22

The culinary offering at Funky Bakers Eatery combines the tastes of the Mediterranean with the seasonings of the Middle East. Everything at Funky Bakers Eatery is somehow familiar but different. The warm ambience and laboratory feel of the space within a beautiful interior design, on the chaflan is another reason to discover or return to this wonderful neighbourhood restaurant.

Funky Bakers is better known as a bakery and coffee shop but since earlier this year there’s a Funk Bakers Eatery. There are now three in Barcelona, the original in the Born neighbourhood and the other one in the Eixample, next door to this new restaurant. The Eatery has the same sensibility and unexpected surprises that defines the other Funky Bakery places. The reason is down to the owner Seyma Ozkaya Erpul and her unique journey to becoming involved with the world of food as well as her love of Mediterranean cuisine, with a difference.

  • Funky Bakers Eatery Barcelona
  • Funky Bakers Eatery Barcelona

     

    Seyma was born in Turkey but has lived in Barcelona since 10 years ago now. Having trained in engineering she has had several careers before indulging in her passion. The food menu and drinks menu reflect both founder Seyma's experiences around the world and her Turkish cultural heritage; Asian, American and European food are also represented on the Funky Bakers' table.

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    The 'challah' is one of the house specialties, a Hebrew bread that is eaten during Shabbat and is served in combination with three 'mezzes'; followed by Halloumi fried with oregano and honey and accompanied by pastrami flambéed with Raki. These together with other dishes such as oysters and brown butter, parsley and chilli or the bikini with truffled pecorino are among the highlights of the starters.

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    Funky Bakers Eatery's entrees are divided according to their cooking method on the meny. There are two options pan dried options: Sea Bass and peeled prawns served with a green salad along with long baguette toast and Caramelized Chicken with tamarind and sweet potato.

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    Oven-baked the star dishes are the classic Turkish ‘borek’ with preserved lemon and ricotta stuffing and the za’atar-marinated lamb with palace rice (a rich, contemporary dish with roots in historic Ottoman cuisine).

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    Casserole options include finger licking dishes like the Chickpea Stew cooked with coconut milk and turmeric, with fresh mint and a spoonful of spicy cold Greek yogurt or with caramelized onion and aubergine Orzo garnished with buttermilk sauce and lemon zest.