New sensations at Coya, Finorri, Contraban and a Restaurant

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  Finorri@Hotel Condal
  
  A new sensation nestled among the narrow streets of Ciutat Vella, just a few steps from the Ramblas and La Boqueria Market, it is part of the Hotel Condal, founded in 1893, a temporary home to figures such as Dalí and Lorca, and recently renovated to reconnect with the luxury and joie de vivre that inspired its construction, featuring works by the famous Modernist illustrator Alexandre de Riquer and nods to that golden age of Catalan architecture.
  
  Finorri emerges from the balance between elegance and enjoyment, between traditional Catalan cuisine and a contemporary perspective. It also stems from the understanding between its creators, Santiago Roma and Josep Nicolau, who met while dining at a restaurant.
  
  With an open kitchen, led by Nicolau himself as culinary director (credentials: Hotel Miramar, Rosal 34, Cañete), and chefs Albert Soteras (7 Portes, Neichel, La Cúpula by Carles Gaig, Hotel Miramar) and Marc Vitega (Hotel Miramar, Cañete, Hotel La Florida, Enigma). The experience is rounded out by a lively bar, connected to both the kitchen and the signature cocktail bar (Sant Jordi, Tramontana and Almendro feature on the cocktail list), and a private dining room.

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  The menu centers on grilled dishes, stews, rice dishes and special-order items, with seasonal ingredients and products from small-scale suppliers taking center stage. The wine list was developed in collaboration with sommelier Rubén Pol (Partners in Wine), with a focus on family-run wineries —many of them local— and high-quality projects that prioritize origin, identity and respect for the terroir, all while offering excellent value for money.

  At the helm of the dining room is Lluís Roig, a professional who offers advice with ease and discernment.

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  What to order? Candied vine tomatoes with mojama, requesón, dates and green olive oil, their Signature macaroni, Meatballs with monkfish cheeks or Bluefin tuna parpatana with fricandó sauce.
  
  Finorri is, in short, a bistrot where the kitchen has a memory, the dining room has a soul, and joy is part of the menu.
  
  
  
  

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  C. Boqueria, 23
  
  08002 (Ciutat Vella)
  
  T. 937 374 011
  
  Daily from 12:30PM to 11PM
  
  www.finorri.es

   

  Contraban@Wittmore and Restaurant@Neri
  
  Contraban has unveiled its brunch menu (available Saturdays and Sundays from 11AM to 3PM), and a Restaurant has launched a new menu.
  
  Chef Alain Guiard offers a variety of options for this foreign social ritual now firmly established in Barcelona: eggs prepared to order with excellent accompaniments, and of course Eggs Benedict on brioche, Catalan artisanal charcuterie and cheeses, Coca with avocado, tomato, yogurt, pickled red onion and herbs, Grilled carrots with crispy basmati and wild rice, Marinated and seared salmon, soy and yuzu; Cardenal macaroni with Iberian pork; Apple waffle with cinnamon whipped cream; Semi-salty cheesecake with raw red berry jam and cardamom caramel; Chia in coconut milk with raspberries, basil and caramelized almonds; and to drink, a Mimosa cocktail (with or without alcohol) and fresh juices. All of this to savor at your own pace and think of nothing else.

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  Meanwhile, at a Restaurant, Guiard offers simple, honest dishes that prioritize respect for the ingredients. We tried the Fougasse with Provençal herbs and tomato pesto, the Smoked cod croquettes with roasted garlic mayonnaise, the Thin-crust pizza with artichoke cream, roasted eggplant and confit Duroc pork belly, Cold lobster cannelloni, the Squid casserole with parmentier ravioli and a veil of Iberian pork jowl, the Oxtail “Tatin” with caramelized apples and the Red berry salad with creamy cheesecake. Gastronomic discovery: B.R.O.T., the Blanc Inicial wine from Brot Col·lectiu’s biodynamic agriculture xarel·lo and riesling.

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