Ca l’lsidre
Nuria Gironés’ parents Isidre and Montserrat founded this classic establishment in 1970. Gastronomes have long sought it out on a hidden-away El Raval street for its low-key refinement and traditional dishes like bacallà a la llauna (salt cod with white beans). Nuria has added a range of contemporary creations, such as risotto with black truffle and blue fin tuna carpaccio using ingredients bought daily at La Boqueria market. Going à la carte can get expensive, and it’s a pity there is no set menu for groups under six, but be sure to leave enough room and budget for the sensational chocolate coulant for dessert.
Nuria Gironés’ parents Isidre and Montserrat founded this classic establishment in 1970. Gastronomes have long sought it out on a hidden-away El Raval street for its low-key refinement and traditional dishes like bacallà a la llauna (salt cod with white beans). Nuria has added a range of contemporary creations, such as risotto with black truffle and blue fin tuna carpaccio using ingredients bought daily at La Boqueria market. Going à la carte can get expensive, and it’s a pity there is no set menu for groups under six, but be sure to leave enough room and budget for the sensational chocolate coulant for dessert.
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