The historic grocer in the Eixample, open since 1898, has expanded its offerings. Alongside an engaging delicatessen section featuring Catalan and international products, it now includes a bar and high tables for informal tapas, as well as a gourmet restaurant tucked away at the back, seating eight diners. The menu, crafted by chef Jordi Vilà (Alkimia, Al Kostat), revisits traditional slow-cooked dishes with a contemporary touch: onion-braised squid, tuna fricandó, and “capipota” in black lard. Before moving on to dessert, it is advisable to order some cheese. It does not disappoint.
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The cantilevers are not merely a structural gesture; they allow the public space to extend beneath the building, linking the neighbourhood’s streets.
The screening rooms are underground to isolate sound and focus the experience within.
