Comerç

After having spent time in the kitchens of different restaurants, in 2012 Guillem and Maria thought it was time to materialise what they knew in their own project. So, with a great deal of excitement they opened this tapas bar of and for the neighbourhood, where they work with high-quality, local ingredients cooked with up-to-the-minute techniques, respecting tradition yet with nods to innovation. In addition to tapas with trusted names – El Xillu brand anchovy-stuffed olives from L'Escala – and unusual offerings for this purpose, such as “patatas reverdes” (potatoes with basil and parsley aioli), they also serve calamari and Iberian pork fillet buns, fried eggs and stews. On their blackboard, they announce daily off-menu suggestions: from a Camembert fondue, to a pork rib bun with hoisin sauce, seasonal níscalo mushrooms with “butifarra de perol” sausage and El Prat artichoke flowers with ham, or the already classic, much-requested, carbonara scallops. They also offer a carefully crafted lunchtime menu and successful desserts, such as torrijas (French toast) with almond cream and red fruits, lemon pie in a glass, and a cheesecake with a completely unexpected presentation. The wine selection primarily features those from Catalan designations of origin.