Comerç

An elegant yet unpretentious restaurant that prioritizes the diner, aiming to make them feel at home, or in “petit comité”. Chefs Sergi Clapés and Josep Armenteros, with the help of the best suppliers, create traditional Catalan dishes presented in a contemporary style, all under the culinary direction of Carles Gaig: National Gastronomy Award 1999, Best Restaurant of the Year 2004 by the Catalan Academy of Gastronomy, and awarded a Michelin star in 1993. In this fine dining venue, he took over from his former colleagues and friends, Fermí Puig and Nandu Jubany. 

Among the items on the menu are distinctive dishes from the master from Horta, such as truffle cream cannelloni, the cardinal’s macaroni, pigeon and mushroom rice, fricandó (fricassee-like stew), fine offal examples like lamb brains with their fritters and lime meunière, and the pig's trotter stuffed with duck confit, crispy suckling pig with strawberry and spring onion salad, and other flavourful hallmarks, a legacy of five generations of a family who have been cooking in Barcelona with prestige since 1869. Wines? An interesting selection of alcoholic and non-alcoholic beverages by Kiko Arza.