b-served Gastro-Events
Taste the moment: Kiosko Universal, Salsa Street Food, Patara
In Barcelona, restaurants are opening at a frenetic pace. Here are the latest ones we've had the opportunity and pleasure of trying.
Kiosko Universal
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Borja Domínguez has taken over the family business, founded in 1973 in the Mercat de la Boqueria by his paternal grandfather. A bar that continues to source seasonal and 0 Km produce from the market itself, and revolves around a mirror ball-globe with cutlery distributed, like pins, across all continents (to symbolize universal). It's the work of Miralda, artist who has another installation on display in one of the corners.In its early years, it opened at dawn and its clientele consisted of workers from the market, night owls from the Rambla, and figures from the city's art and flamenco scene. Among its regulars, whom it has been serving breakfast and simple dishes, are iconic faces such as singers Bambino and Jaume Sisa, members of La Cubana and La Fura dels Baus, and comic drawer Nazario. With the 1992 Olympic Games, Barcelona changed, attracting international visitors with high purchasing power, and Kiosko adapted its offering to this new reality, adding fresh grilled seafood and fish to its honest market cuisine, which, without detracting from its famous capipota, became its hallmark. The menu also features other local comfort food, such as fried eggs with French fries and ham (pictured).
Mercat de la Boqueria.
La Rambla, 9. Stall 691
08001 (Ciutat Vella)
T. 661 396 594
Monday-Saturday, 9 AM-5 PM.
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Salsa Street Food
Originally a delivery-only restaurant, it was renovated in response to demand for an on-site dining experience, which it now offers at two locations.
Inés Sanfeliu's interior design for the new space on Muntaner street embodies the concept of a listening bar, where you can enjoy music while you eat, adding another sensory dimension to the delicious food. -
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On the menu, Santi Giralt, trained at Alkimia and Alkostat (Jordi Vilà), brings together the greatest hits of Mexican cuisine with a Catalan touch: a variety of tacos and the taco of the month (this January, fricandó with black trumpet mushrooms, potato chips, garlic and parsley), quesadillas, the Cochinita pibil croquette—awarded second best tapa in Catalonia in 2023—, the Ensaladilla Pacífico, and the Sea bass tartare. Pair with natural wines (we tried the Rimmel white), tequila, mezcal, cocktails (Frozen Margarita, Paloma...) and mocktails such as the Michelada 0.0. Lunch menu for €14.
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C. Muntaner, 124 08036 (Eixample) T. 933 506 424
C. Laforja, 130 08021 (Sant Gervasi) T. 937 798 318
www.estasentusalsa.es
Patara
Patara, which means “box of surprises,” is the dream come true of Parm Dhillon, an entrepreneur who has been in our country for more than 27 years and who left his job at a multinational company to open this restaurant-cocktail bar.
The boudoir-style interior is the result of a challenge set by its creators, Tanny and Michaela Kocheva: to combine 50 shades of red. The palette ranges from burgundy to terracotta, with golden touches, mirrors and alabaster adding drama and sophistication. The terrace features beautiful lamps by Poldina. -
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Alongside them, Diksha Sachdeva has created an eclectic menu that aims to “honor Spanish and Mediterranean cuisine while celebrating my Indian heritage.” As a result, some classic tapas dishes feature unexpected touches, such as Padrón peppers with pomegranate, or bomba potatoes dressed with a slightly spicy coconut sauce.
On one page of the menu: patatas bravas, beautifully presented potato omelet, Iberian ham croquettes, artisan cheese board, rigatoni with Parmesan, hummus accompanied by naan bread instead of pita, and even, on an express trip, entraña with chimichurri.
On the other: squid meatballs with Malai Kofta sauce, okra tempura, crispy puchka or panipuri made with chickpeas, spices, tamarind chutney and mint-flavored yogurt, and among all this, truffled bikini rolls and pizzetas di mare. -
From the list of signature cocktails, I tried and liked the Provenzal Bloom (pisco, fino, lavender soda and Damascus roses). Next time, I'll order a Strawberry Fields (gin, clarified strawberry cordial, fig leaf syrup and Sichuan flower liqueur).
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