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
Its origins date back to 1924. Before becoming a garment, it was leather: a tannery that eventually evolved into textiles.
Despite its international expansion, the tailoring remains in local workshops, where control over the process and the feel of the materials are part of the final result. 【4:0†En_Bullets.docx】
