Berbena
This snug Gràcia gastro-bar bursts with innovation courtesy of chef Carles Pérez de Rozas. Having cooked in kitchens in Japan and Peru, he brings Asian and South American influences to his Mediterranean cuisine, prepared in the open kitchen. Nearly every ingredient is seasonal and locally sourced which means the menu changes regularly, but you can expect inventive dishes like beef tongue and smoked eggplant, matured tuna with grapes, and ice cream drizzled with olive oil and sprinkled with salt. There’s an outstanding list of biodynamic Catalan and Spanish wines, as well as local craft beers. Vegetarians and children under 12 are not accommodated. Reservations are a must.
This snug Gràcia gastro-bar bursts with innovation courtesy of chef Carles Pérez de Rozas. Having cooked in kitchens in Japan and Peru, he brings Asian and South American influences to his Mediterranean cuisine, prepared in the open kitchen. Nearly every ingredient is seasonal and locally sourced which means the menu changes regularly, but you can expect inventive dishes like beef tongue and smoked eggplant, matured tuna with grapes, and ice cream drizzled with olive oil and sprinkled with salt. There’s an outstanding list of biodynamic Catalan and Spanish wines, as well as local craft beers. Vegetarians and children under 12 are not accommodated. Reservations are a must.
Details
Bookstore
Available as paperback
and as e-book.
