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Llamber, Asturian Gourmet Tapas

with Catalan flavour

By Brian Gallagher 09.01.13

Based on the premise of serving gourmet tapas and shared portions within a contemporary and warm ambience at affordable prices Llamber is one of the latest worthy additions to the highly competitive restaurant scene in Barcelona located in one of the most vibrant culinary neighbourhoods of the city, the Borne. Reflecting the career trajectory of the young couple who founded Llamber, head chef and driving force behind the cuisine Fran Heras and Eva Arbonés who combine influences from their native Asturias and Catalonia (respectively) at this welcoming modern day tavern inspired by the food and hospitality of Fran’s native city of Avilés. B-Guided recently had the opportunity to sample the food and talk to Fran Heras about the influences and inspiration behind Llamber.

Although perhaps not culturally indigenous to Catalonia the ‘tapas’ model of dining is popular with Barcelona natives and visitors alike. This approach is well established in Asturias where in fact the original Llamber was founded three years ago and which is the model for the Barcelona incarnation “we think that it’s a pretty straightforward option, providing more variety, sharing with others… it’s a lot more dynamic, interactive and I think people enjoy themselves more. Tapas and shared plates have been around for a long time now; our approach is to try to provide options that are more elaborate within this idea.”

  • View of the kitchen open to the dining area

  • Homemade Terrine of foie with baby corn and textures

    Asturian and Catalan cuisine share more similarities than differences as far as Fran is concerned and that is one of the main reasons behind introducing this regional cuisine here which so far has been well received, “the essence is very similar to Catalan cuisine, based on tradition and on stews. They are both regions exposed to the sea  on one side and the mountains on the other, both are inspired above all by the produce, within a traditional approach that is high in calories in order to work hard, resist  the winters, being out at sea, working in the mountains, shepherding livestock, typical peasant’s work...” Whether sourced from the Mediterranean or the Cantabrian Sea the indigenous fish and molluscs are keys elements for both as well as the rich variety of seasonal legumes and vegetables provided by their respective climates. The excellent dairy produce typical of the Asturias region is reflected by the quirky and fascinating selection of cheeses available at Llamber, many produced by artisans using methods passed down from generation to generation and reason enough in their own right for a visit here. From January 2013 a seasonal tasting menu for Asturian produce will be offered to diners at Llamber. 

  • Marinated  Cod Sashimi with deconstructed Guacamole 

    Attention to detail is also evident with the interior design, the layout of the restaurant space itself was supervised by Eva and features recycled materials including wood sourced from the Las Arenas bullring with a customized lighting scheme that compliments the food without sacrificing the atmosphere. Utensils and serving dishes are equally intriguing; beach wood treated and scooped out used for serving fish, ceramic sculptures from the Girona based Pordamsa firm as well as designer glassware. Divided into three different zones the wine bar is located at the entrance, the wine cellar to the rear with the main dining space between accommodated within a former fruit warehouse which still retains the high ceilings, metal structure and brick walls so typical of the area.

  • View of the dining room featuring timber recycled from the Las Arenas

    A formula that is based on serving quality gourmet food, providing value for money with excellent service served in attractive surroundings may sound like an obvious one but in reality is quite difficult to find in Barcelona. Even if it’s just for a glass of wine (served with a complimentary tapa of the day) Llamber is well worth a visit, our tip for one to watch during 2013.