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Le Quattro Stagioni


By Brian Gallagher 03.12.12

Originally founded around Barcelona’s golden Olympic year by chef and proprietor Susana Passols who is a passionate advocate of Italian food and wines after having lived and studied in various regions. The more than 84 separate menus created for Le Quattro Stagioni since its launch stand testament to her unwavering commitment to both classic Italian cuisine, fresh local Catalan produce (including game and fish) and carefully selected wines sourced from Italy and Spain. The cosy and welcoming restaurant is located in the Tres Torres neighbourhood and combines a landscaped external garden (used all year around), dining room and separate spaces for groups.

The Autumn 2012 menu is no exception to the imaginative and varied traditions of Le Quattro Stagioni, the latest menu provides a culinary journey for the senses to the north of Italy and specifically pays homage to the Piedmont region; Autumn antipasti features piadina (thin sliced flatbread), selection of embutidos, ‘vendimia’ salad with smoked herring or melted Tomino cheese wrapped in Speck. Their pasta dishes include the Duck Raviolis (homemade) and the Strozzapretti asciuta pasta (Fusilli) with sausage, pumpkin, ceps (mushrooms), rosemary and Pecorino cheese.

The risottos are one of the main features of the seasonal menu, all prepared freshly using organically grown ‘Acquarello’ rice with strictly limited cultivation. The Artichoke and Hedgehog Risotto served with smoked Tuna fish is one of the featured autumnal dishes. The fish and seafood options include Beach Squid stir fried with Scallions served over Ravioli de Tinta, meat dishes like Beef Steak with Gorgonzola Polenta and Tropea red onion with balsamic vinegar or the ‘bruneta’ Organic Veal Carpaccio with autumn mushrooms, rocket and parmesan cheese.

  • 'Calamarata al aglio' with fresh clams and fish eggs

  • Beef sirloin steak with 'gorgonzola' polenta

    The updated wine list contains more than 350 references of which approximately half are Italian and can be savoured in the garden (fitted with outdoor heaters). The bread is home made in collaboration with Daniel Jordà of Panes Creativos (who delivers bread dayly to Michelin star awarded restaurants).

  • Susana Passols y Daniel Jordá