Dining home to the world’s cuisines
Calm and nerve. The yin and yang. Uma (Provença, 310) and Nobook (Provença, 310 bis). The intimacy of the home and bustle of the street kitchen, two separated by a door and a window worlds.
On one side Uma, which is accessed by a portal housing: inside, soft colors, without fanfare, and the warmth of a floor, which are the owners, Iker Erauzkin and Anna Yébenes. They cater to a diner who wants to feel the guest.
A customer that if you look behind the glass of the little window at one end of the room, can intuit what the other side: the Noobok, orange walls and waiters come and go, dressed in butane monkeys, as presidiarios . Why? The answer is served with a smile Mariano Citterio, who is leading this restaurant that pays homage to street food in the world. “For us there is no better condemnation cook”.
Uma and Nobook are two compartments separated by glass barrier that subtle worlds. Earth and fire. Two environments created by the same team. In the first, the diner has managed table (there are months of waiting), is guided by the hosts.
Iker and Ana had their first Uma Sants; It was a multifunctional kitchen, which served as a set for cookbooks he writes or workshop for your advice; a space rented to Enjoy owners, to do thousands of tests before opening his restaurant.
There the couple ended up getting customers seeking a special experience. Thus he was born Uma; an open secret stoked by Trip Advisor, which ranks first in a while. And from there the Eixample, where they expanded space and made the dream a reality, along with several partners, to open that other more radical premises.
In the Noobok no cafes or desserts are served, mixology plays an important role and show cooking is all a show for its hectic pace. The home is made with recycled material; Chefs are also waiters, creativity is rewarded and recognized in the letter itself, where there is space consisting who is the creator of the latest addition.
Elaborations emplatadas front of the diner, some on canvas (been accused of copying the kitchen Dabiz Muñoz, what they defend themselves by arguing that street food is fashionable and paintings so characteristic of Madrid chef, appear in books signed years ago by Erauzkin years.
Flavors and techniques from across the world have also come ashore in the restaurant of Venezuelan Fabiola Lairet and Ricardo Figuera. This perfectionist engineer with a passion for the sweet world, was formed in the United States, Japan and Barcelona and is certified expert in suhi.
After the success of his first business, the Monster Sushi, have made the leap to a more ambitious project. Robata (Enric Granados, 55) in a local beautiful that transmits peace, despite the rate at which the cooks work the fish and meats flawlessly (also here is a window, which in this case can be seen from the street the kitchen).
The Robata, the Japanese grill that gives its name to the local, is one of the strengths of the proposed Fabiola Lairet. It is an establishment worth unhurried get to enjoy the magic of the place. Venezuelan owners cooking Asia and want to offer a large room cozy.
Proximity is also looking Guillermo Barri, who yesterday opened the doors discreetly his second Barri. First was the Barri Sarria, which has a loyal clientele among the residents of the Joaquim Pena square. Now comes the second location, where it was the Mil921 Àlex Sunne.
Barri starts with some of the dishes and tapas that already worked (the average ticket is 17 euros) and with new dishes of fall, as the cannelloni roast chicken, duck with brioche coffee and squash, beans santa pau with cockles. Dishes prepared by the chef Alejandro Loaiza, who is in charge of both cuisines. It has also been moved to Diagonal Carlos Melian, to launch the room.