Gorría

Frommer's Review

If you're a devotee of the cookery of Navarre and of the coastal Basque country in northern Spain, make a date to head to Gorría. This restaurant has been in business since the mid 1970s, standing only 200m (656 ft.) from La Sagrada Família and just 50m (164 ft.) from the Plaza de Toros Monumental (Barcelona's main bullring). Javier Gorría, who learned to cook from his more famous father, the chef Fermin Gorría, is in charge, and he's as good as his old man. In this residential setting in the heart of the Eixample, Gorría holds forth nightly, tempting your taste buds with his creations. He pampers his regular clientele, mainly homesick expats from Navarra and the Basque country. No dish is finer than the herb-flavored baby lamb baked in a wood-fired oven. The classic Basque dish, hake, comes in a garlic-laced green herbal sauce with fresh mussels and perfectly cooked asparagus on the side. His grilled turbot is fresh and straightforward, perfection itself with its flavoring of garlic, virgin olive oil, and a dash of vinegar. His braised pork also emerges from the wood-fired oven, and I could make a meal out of his ponchas (white beans). Another favorite is a platter of artichokes stuffed with shrimp and wild mushrooms.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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