b-served Gastronomy
Òsties Pedrín
Local tastes
Located just outside the precinct of the famous Boquería market right at the heart of Barcelona’s culinary centre this new restaurant occupies the same space as the Fonda La Palmera which was founded in the late 1800s and was just recently taken over by three partners; Jaume Muedra (proprietor of the L’Ostia restaurant, Placa de la Barceloneta), Ramón Pascual and Chicho Odena. The concept here at Òsties Pedrín is to serve Catalan cuisine with a bias towards Barcelona dishes to local Barcelona residents. The location suggests a cuisine based on market fresh ingredients featuring seasonal ingredients in well known recipes, tapas combined with simple but competent local selection of wines and liquors.
The interior design, by Estrela Salietti, maintains the feel of a traditional tavern equipped with all the comforts of a contemporary restaurant. The space is divided by a mezzanine level with an overall seating capacity of approx 150. Original fittings like the bóvedas catalanas (ceiling vaults) and exposed brick walls have been preserved and observant diners might notice the Escofet ceramic tile flooring (the company that produced the ubiquitous concrete paviors for Passeig de Gracia). The space is very atmospheric with a variety of different seating options in private and more open dining areas and large windows overlooking the narrow streets so typical of this area of the city.
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The culinary offering here is also unmistakably connected with Barceloneta, the three partners are friends since their youth when they played water-polo together at the Club Natació, some of the highlights on the menu include; Escalivada (smoky grilled vegetables), ‘rostit’ croquettes, grilled meats, 70 minute braised squid, oven cooked fish, cod and asparagus fritters, Galician oysters, macaroni and cheese, grilled octopus. Meanwhile the desserts continue the local theme with well loved favourites such as; records de l’infancia (childhood memories), frosted truffles, ‘carquinyolis’ biscuits served with dessert wine or the forest fruits cheesecake.
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Rice served with vegetables, mushrooms and fresh rocket
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Padron (small green) peppers
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Rostit croquettes
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'Cop de puny' Berguedà salad served with extra-virgin olive oil
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The grilled octopus
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Chef Joan Fumaz Bosch trained at the Barcelona Escuela de Hostelería, subsequently he worked at some of the city’s most important restaurants such as Big Fish, the Hotel Claris, Ferrum as well as Mas Pinell located in Torroella de Montgrí on the Costa Brava.
- Òsties Pedrín
- C/ de Jerusalem, 30. Barcelona
- Tel: 93 277 82 08
- Daily from 10am till Midnight