A gastronomic offer for all tastes
marea-alta-restaurant-barcelona
The first lesson learned is that the cook time, in preparations of a plate, must be respected without question.
And the first who forgets, every time you decide to start a business, do not get open when planned, because the works will not be ready. Following this principle, they must have patience who believed that Enigma, the most ambitious project of Albert Adrià, would start in mid-September.
This week recognized, now without daring to speak of dates, that there are still many days to the opening.
But it has also taken longer than expected, you are ready to set sail Marea Alta, the restaurant occupies floors 23, 24 and 25 of the Colon tower.
Enrique runs Valenti, who continues to lead the Bar Bas and just devise the new Solomillo (at Alexandra hotel), with a formula based on weight and deli meat. Valenti up & down the stairs painted bright yellow connecting the kitchen (ground 25) and the two spaces from which the whole city can be seen, the Marea Alta (24th floor) and Marea Baja (at 23) stairs. Controls the final details for the first tests before the openning , in early October.
It was one of the most anticipated news of the season, especially for those looking for the best views. Nothing fancy in the interior, which is surprisingly simple. They wanted direct gaze out the windows. With those who are the tables (360 degree views in a dining room of 360 square meters and almost a thousand meters between the three floors).
“We had to socialize views,” says Valenti, who explains that the area of snacks and drinks on the 23rd floor is open all year and you can see the city with binoculars. And the star is such a popular drink combined as indentation, which offer up to 12 versions on the Sangria’s Bar.
To chop, from canning smoked and salted products produced by themselves, oyster bar with different macerations. In the restaurant, where waiters dressed monkeys reminiscent of the fishermen (including blue, yellow them), everything evokes the atmosphere of a boat. incoming calls that can be shared (clustered in the letter, in the Snack section) There will; fish, stews, some meats, desserts very careful and extensive wine list.
If the decor, the view and the cuisine will make at the top of the building Colon dinner sits very close to the sea, on the tables of the new Señorito will believe sitting on a patio Cordoba.
The Paraguayan chef Ever Cubilla, Espai Kru (restaurant of Iglesias brothers), has just opened with your partner a space that pays tribute to Andalusia. It has an area in the background, representing the sherries (be the last to be launched, and from there organize tastings with experts and other activities around these wines fascinate); in the center of the room, a bar with all its Sevillian atmosphere.
And finally, the tables with the customer stumbles upon entering the premises, set the Cordovan part. “Food scoundrel, a patio pecking for fun,” Cubilla, who fell in love with Andalusia, the first time he visited explains. Greaves, the marisquito, good Joselito ham croquettes or toxoko, “pringá” muffin or silverfish, all tasty, are his way of paying tribute.
Among the innovations abound spaces with different environments and busy, all away from luxury. It is those who has also sought Joan Soler, one of the partners of Boca Grande in El Mama i the Papa, a project that warns not want to hang the label of gastronomic (in their kitchens, Alvaro Garces, who was head chef the Loidi). “A space where we want things to happen.”
For this feature nearly 700 square meters of interior which has taken the creative team (Tickets, Bellavista or Disfrutar, among others). Change of environment day and night: “Mama is the day, bright and pecking and the Papa is the night, with different lighting,” explains Joan Soler. While it is consumed, there will be various scenes in which various actors interact, under the artistic direction of Bru Marse.
Another partner of Boca Grande, Lluis Canadell (also a partner of National and Lomo Alto), just released Bar Puerto Chico, in the local Diagonal where was the Miguelitos, now transformed by the ubiquitous interior of Lázaro Rosa Violán project partner, as Jordi Collado. David Serra runs the kitchen and the living Sergi Tarragona.
Bars them succeed and saucers and tapas. Is the bet that has made Omar Diaz, who went through Tram Tram, Arzak and El Celler de Can Roca (a restaurant menu on the wall of Girona as exclamation mark). Omar opened discreetly in summer and some of its dishes, such as “The Sea of bravas” (for the spicy and the touch of a sofrito with the heads of prawns), octopus grilled or smoked steaktartar, already has followers in Galvany area, where it begins to fill.
There are openings, reopenings and changes in the kitchen. As the Montbar, that after the departure of Ana Merino joined Sergio Palacio, until now head chef at Gaggan (Bangkok), the best restaurant in Asia according to The World 50 Best Asia.
And changes in ownership, as in the case of Tanta, Acurio, who happens to be Totora, in the hands of Pablo Ortega (who was head chef). Some are spaces that neighbors have embraced fondly, like Nou, which has opened Juan Manuel Torres, former director Semon Nou, which decided to reopen the local with other former workers.
“We kept some of the classic elaborations, and try to find an optimal value for money” accounts for more than pleased with the great reception from old and new customers. He has also attracted interest from neighboring New Autos Rosellón, which retrieves the name of the business that occupied for decades what is now a cozy restaurant, owned by Rafael Campos and Ronit Stern (Restaurant Toto) with close products and elaborations on that different origins, which deals with Argentine cook stove Nil Caceres mix.
EXECUTIVE CHAUFFEUR BARCELONA 