Comerç

This restaurant is the progeny of the La Ancha Family, a dynasty with restaurants in Madrid and Barcelona. Fismuler, which was founded in the Spanish capital and later housed in the REC Hotel in Barcelona, is a modern eatery. It offers food that is hard to classify but grounded in tradition, camouflaged between a fun time, aesthetics and friendliness. The menu is made up of recognisable dishes with plenty of technique and reflection behind them. It has permanent and seasonal dishes, shareables and memorable flavours based on natural, locally sourced products. You have to try the original hake frittata a la koskera; semicured gilt-head bream with almonds and grapes; beef cutlet with egg and truffle; pré salé lamb with hummus, yoghurt and beet; and cheesecake. As for drinks, you can order wine by the glass, mugs of home-made rebujito and lemonade, infused coffee and following the philosophy of ‘anise+sloe=patxaran’, spirits in which they steep seasonal ingredients. It features a cosmopolitan atmosphere, a mix of locals and outsiders who know that the food there is fantastic. Live music every evening. Fismuler means ‘fish mill’ in German, although the name was inspired by a Viennese restaurant that specialised in schnitzel.

This restaurant is located in a historical building in the Raval district that was constructed in 1877 by the celebrated Valencian architect Rafael Guastavino and known as Casa de Vecinos Ramón Mumbrú. In the summer, the façade opens onto the street, creating two pleasant semi-enclosed terraces. It offers tapas, small plates and Mediterranean market and Catalan dishes with international touches, 100% gluten-free, which meets expectations whether or not you have celiac disease, all crafted with fresh, seasonal products. It has a different lunchtime menu all week long and a menu at night, with items like croquettes; codfish fritters with honey and lime emulsion; patatas panaderas with melted Appenzeller cheese; crispy chicken fingers with mango chutney; curried chickpeas with baby vegetables and coconut milk; smoked salmon timbale with dill oil and fresh avocado; courgette carpaccio with fresh cheese, honey and toasted almonds; wild mushroom and parmesan risotto; lamb medallions with demi-glacé; a burger with everything and more. The staff receive constant training on intolerance, and they work in collaboration with the Celiac Association of Catalonia. In 2014, the new owner of En Ville, the father of a son with celiac disease, shifted gears with the goal of everyone being able to tuck in to a great meal.