Comerç

In a welcoming, diaphanous building with a garden in Sarrià, its tables surrounding the bustling service area, the latest project from chef Enrique Valentí offers an informal menu dominated by the use of marinades, updated to the 21st century in order to emphasise the flavour of the produce. Valentí, whose cooking defends our culinary traditions, has put together a project that consists of seasonal vegetables, lightly-cooked omelettes, classic fried fish, such as marinated dogfish, dishes such as capipota (spicy or very spicy!), grilled meat and fish, such as turbot with Lourdes water, and so on. Macerated, spiced and marinated dishes, cured meats and cheeses. A wine list chosen by the whole team.