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.
This is good to know
Access to the office floors is restricted, but the ground floor is activated during events, allowing access at specific times.
The large opening at the base is not merely a formal gesture: it channels air and promotes natural ventilation of the entrance.
