b-served Gastronomy
La Paisana
An urban country kitchen
La alimentación no sólo sirve para proporcionar sustento (y el placer), sino también para marca nuestro calendario interno, una manera de entender los cambios de estación, la estructura de nuestro día-a-día, la semana e incluso el año. Desde el desayuno, esmorzar, la hora de comer, la merienda, hasta la hora del vermut y la cena seguida por un cóctel nuestro ritmo corporal está marcado por la comida durante todo el día. La Paisana es un restaurante recientemente inaugurado que ofrece toda la gama de necesidades culinarias lo largo del día y de la semana, con un servicio de cocina ininterrumpido. La Paisana se ha convertido en un lugar popular para el almuerzo proporcionando las oficinas de sus alrededores durante el día y el lugar preferido para la vida social efervescente de Gràcia durante las noches con sus cócteles clásicos y de autor. Es también un sitio obligatorio para el brunch durante los fines de semana. Acomodada dentro de la Casa Gracia, un multifacético hotel / hostal con un restaurante y un club adjunto (vease B-Guided #62), La Paisana está situado en la planta baja de la Casa Gracia, con vistas a lo que es sin duda uno de los más bellos rincones de Barcelona, que sólo pasa a estar en el centro de todo, así, Els Jardinets.
La Paisana is divided into several sections; the set-back entrance with smoking area, a long bar counter (where diners can sit and eat), the main dining area and at the back a large room which ca be used for events or presentations. The interior design is also a strong point, it could even be said that the gastronomy and the decor are the perfect compliments here, an eclectic collection of dishes that have a marked vintage feel about them. Simple, nourishing and with lots of flavour. Pablo Felgueroso is the young chef who is repsonsible for putting together the gastronomic offering here, the approach is based on tried-and-tested traditional Catalan cuisine with an added-something. Mediterranean cuisine using market fresh ingredients based on seasonal produce. Pablo learned his skills while working in different restaurants both abroad and in Spain.
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“I started out very young in the world of cooking, when I was just 16. While I was studying catering at college I used to work nights at a restaurant together with Willy Trullás, a well known Spanish chef working in China, who gave me my first lessons in the kitchen. After I completed my studies and different practical experiences in some of Barcelona’s Michelin star restaurants I decided to move to London. I lived there several years working in different well-known restaurants and not only learned a new language but also about how to treat the raw material. My passion for oriental food led me to travel to Thailand where I studied at a renowned cooking school. Once I came back home after these years spent studying abroad I managed several local kitchens before starting the Casa Gracia project, one of which was as Executive Chef of the Hotel Murmuri (Majestic Hotel Group). My cooking is based on simplicity and market fresh produce.”
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The culinary offering is based on straightforward dishes and tapas options featuring chicken, pork and egg dishes are all featured. But with an added special something that perhaps reflects the varied and exotic food trajectory of the chef here. Another strong point is the actual menu with a clearly organised gastronomic offering that allows foodies to see clearly what dishes are suitable for vegetarians and vegans, the gluten intolerant etc.
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- La Paisana
- Passeig de Gràcia, 116,
- 08008 Barcelona
- Telf: 93 1874 497
- www.casagraciabcn.com