b-served Gastronomy
Salvaje Barcelona
Wild about fusion
Salvaje Barcelona the recently opened restaurant brings an injection of spectacle to the local gastronomic scene with performances, music, cocktails, glamour combined with Asian / South American fusion cuisine. The group which is about to open its second restaurant in Madrid was founded in Panama only a few years ago and has since opened Salvajes in Miami and Bogotá as well as Spain’s capital city with future plans for openings in Ibiza and Marbella.
It’s seldom that a restaurant opens with a gastronomic proposal that tastes fresh and innovative, different to anything else that Barcelona has to offer. Salvaje Barcelona, located at the centre of the city’s emerging culinary Mecca on Enric Granados manages to do just that. With its Asian cuisine re-interpreted by a team of South American and Spanish chefs and bartenders that’s precisely what Salvaje has managed to do. The surroundings are playful and there’s music and dancing at the weekend but don’t be distracted the cuisine here is top notch and the visual presentation is equally innovative and captivating.
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The Salvaje menu features a selection of Asian cuisines, several styles of Sushi (hosomakis, nigiris, sashimis, temakis and gunkans) Robata, Noodles and Tempura. There is also a choice of meat, fish and vegetarian style dishes. To any ‘foodie’ living or visiting Barcelona these dishes will be familiar but there is a unique flavour about the Salvaje versions. That might be connected with the journey from Japan through South America that these dishes have taken before arriving here. Head chef of the group chef Fermín Azkue is originally from Venezuela, after years of experience working there and in Europe he set up the first Salvaje in Panama a few years ago and now brings his magic to Barcelona. The ingredients with which Azkue Works his magic are carefully selected, all with import authentification certification that guarantees both the origin and the singularity of the food: king crab, soft crab y snow crab, Japanese wagu category A5, the Japanese spices and fermented marinades like kimchi and umeboshi.
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Kampachi tiradito
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Sushi soft shell
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Wakame kuy-kuy salad
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The drinks menu at Salvaje is just as innovative as the food, a selection of wines and beers and the only extensive collection of Sakes available in Barcelona. One of the most unique aspects of Salvaje is provided by cocktail barman Borja Goikoetxea, the head bartender at Salvaje, who has created the cocktail selection which is ideal for pairing with the chef’s food suggestions or simply on their own before or after a meal. Just like the food the cocktails have multiple ingredients and are beautifully presented with flavours that will linger on the palette.
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Salvaje covers 1,500 sq.m. of space divided over two floors with a mezzanine that includes several privé areas that can be joined together if required. The double height space at te rear overlooks a courtyard garden in the centre of the city block. The interior décor is exuberant in style, like an exotic film set where King Kong or Jurassic Park could be set. Everything is fake from the artificial grass below the set back terrace at the entrance to the plants and the cave like walls with fake animal trophies, yet it all works by creating a space of fantasy. The idea is underlined with live performances at weekends by the wait staff, overseen by La Troop with themed shows that include references to the same cultures that inspire the project, Brazil, Africa and Asia.
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Fermín Azkue, overall chef for the group
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Borja Goikoetxea, el head bartender de Salvaje,
- Salvaje Barcelona
- Enric Granados, 86
- 08008 Barcelona
- 93 237 6953
- www.barceona.salvaje.world
- @salvaje_barcelona