b-served Gastronomy
Marea Alta BCN
Smoked and Grilled Fish
The Torre Colón which dominates the skyline over the Raval and the Gothic neighbourhoods is a reminder of a different era in Barcelona’s history, although detested by many a closer examination of the building is rewarded by many interesting architectural details that set this building apart. Now there is a another reason to reconsider this structure, since October last the Torre Colón accommodates Marea Alta on the uppermost levels (from 23rd to the 25th floors) one of the most spectacular restaurants to have opened in the city in recent years.
As one would imagine the cuisine here is focused on fish and sea food, but not exclusively. In fact there are two levels with a slightly different approach, the lower level on the 23rd floor is a cocktail bar and tapas restaurant (Marea Baja) while the upper 24th floor offers fine dining (Marea Alta). The kitchen is given pride of place on the 25th floor and probably offers the most spectacular cooking space in all of Spain. The overall between both floors area includes 1,000 sq.m. and can accommodate 200 diners offering 360° views over the entire city and especially the port and the Mediterranean where much of the produce served there is sourced.
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The 23rd floor of the Torre Colón, Drassanes. Cocktail bar and tapas restaurant
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The terraces located on the 23rd floor offfer some of the best views over the city of Barcelona
The interior design project is by Reyes Ventós and Cecilia Moretti, the approach is to let the spectacular views and location become the main protagonist. One of the most interesting aspects of the space is the open air terrace spaces that occupy the difference in level between the main body of the tower and the upper floors, and the boat decking timber finish which underscores the maritime feel of the restaurant. Another clever detail is the serving dishes, glasses and cutlery which are truly remarkable and ensure that both the close-up scale and the far-off views become the leitmotif of this compelling new gastronomic space. Similarly each of the cocktails served is provided with a unique sculptural glass or receptacle.
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The Sole served hole to the table, for sharing
The tapas and starters include barnacles in the shell, grilled prawns, the Delya caixetes, pickled mussels, the ‘al espeto’ sardines etc. while the stand out main dishes on the menu include the fish, the Turbot and the Sole are served hole at the table, the range of stews including the codfish tripe ‘cap-i-pota’, sea anemone and chickpeas as well as the espardeña (Sea Cucumber) stew. No culinary visit here would be complete without an excursion through the dessert menu which is equally creative and includes input from the Espai Sucre, the Bostock almond pastry served with orange blossom with amaretto foam and apricot sorbet or the frozen fruit salad, the Idiazábal cheese cake with three texture pears and Port wine sauce.
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The calamares served in garlic mayonaise and squid-ink
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The codfish tripe ‘cap-i-pota’, sea anemone and chickpeas
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The Bostock almond pastry served with orange blossom with amaretto foam and apricot sorbet
The project is a joint venture between three investors, headed by Enrique Valentí who is responsible for the concept, culinary offering and overall management. Valentí who is a trained professional chef has been involved with several recent gastronomic triumphs like Chez Coco and Solomillo. His vision for Marea Alta is a restaurant open to all Barcelona residents and visitors alike whether it be a coffee, cocktail, tapas, lunch or dinner.
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Marea Alta open till 2 in the morning, the restaurant is closed on Sundays and Mondays but the cocktail bar opens everyday.
- Marea Alta
- Torre Colón, Av. Dassanes 6-8
- 08002 Barcelona
- Telf. 93 631 3590
- www.restaurantemareaalta.com