Marimorena BCN, Albert Mendiola
A very personal project
At a time when everyone is increasingly interested in knowing every possible detail about the food we consume, where it comes from, how its treated etc. equally there seems to be a new wave of farm to table, vegetarian, gluten-free and vegan restaurants appearing in Barcelona reflecting this interest. One of the most recent restaurant openings along these lines is Marimorena, located on C/ Loreto – just around the corner from Francesc Macía. Chef Albert Mendiola who won Cuiner de l’Any 2017 (chef of the year 2017) awarded by Forum Gastronòmic de Girona brings his own personal style of cooking, one that is closely related to the neighbouring comarca of Baix Llobregat. “For me, bringing my home, the products of Sant Boi's garden, here to Barcelona is a challenge, and more so knowing how fierce the competition here is. In fact, it had never crossed my mind the possibility of opening in Barcelona. But now that we have actually opened Marimorena BCN, I confess that I am very motivated, excited, and with a great desire to show many more people my way of understanding the kitchen ",” explains the chef.
The menu at Marimorena celebrates the vegetable, all its varieties which also reflects the origins of Mendiola’s cooking, the fertile region of Sant Boi where in fact the majority of the raw ingredients prepared here are sourced. The menu in fact has a series of symbols beside each of the dishes which clearly indicates what exactly is featured in each recipe. Each dish is visually attractive with attention to detail, and of course the tastes and flavours will awaken the taste buds. Highlights on the menu include the house waffle potatoes, the ajoblanco of strawberries textures, the barley, plankton and spring mushrooms risotto, and the renowned aubergines, potatoes and seasonal mushrooms fricandó. And when in season the Torrelles cherries, the wild strawberries, the Prat variety artichoke all from Sant Boi, the asparagus from Gavà, the Pota Blava chicken and the market fresh fish from Vilanova etc..
Stamped 'Patatas Bravas' with kimchie sauce
'Ajoblanco' of strawberry textures
The restaurant interior is reached via a long bridge like corridor, once across the 300 sq.m. space is open and bright, looking over a light well at the rear, with generous spaces between the tables.
Caviar blinis, buckwheat bilini with beluga lentils
Barley, plankton and spring mushrooms risotto
Vegetable oyster, with soft pickle of apple
Grilled codfish 'cocochas'
Prawn and balsamic 'bola', seafood foam with stuffed and crispy head
There menu features about 15 dishes, which will vary depending on the availability of the ingredients according to the season and the market; a tasting menu that includes 7 dishes is offered at 35 Eur., to try a little of everything; an executive menu from Monday to Friday at noon at 25 Eur; and a new vegetable menu, of between 5 and 6 dishes for 30 Eur. where the chef gives free reign to his imagination.
View of the Marimorena dining area
Portrait of Albert Mendiola at Marimorena
- Marimorena BCN
- C/ Loreto, 24-2