Down a small alleyway in the Gothic Area, this place has been here for quite a while. It's certainly old school, peddling classic Catalan food and packing the house constantly. We liked it, but preferred some of the other more contemporary spots a bit more. But if you want that vintage haute home-cooked approach, it's very tasty. And cheap too, especially the menu del dia.
See! Tricolour pasta on the plate to match the trio of
pastels. These Spanish pastels are basically a key ingredient bound with cream and egg and served cold. Here we have wild mushroom, spinach, and salmon.
Arugula salad with duck
prosciutto and walnuts.
The saucy backbone of Catalan cuisine - romesco and allioli.
Duck with prunes. Juicy.
On every holiday we go on, Quoc is on a search for the perfect mixed fried fish platter.
Down a small alleyway in the Gothic Area, this place has been here for quite a while. It's certainly old school, peddling classic Catalan food and packing the house constantly. We liked it, but preferred some of the other more contemporary spots a bit more. But if you want that vintage haute home-cooked approach, it's very tasty. And cheap too, especially the menu del dia.
See! Tricolour pasta on the plate to match the trio of pastels. These Spanish pastels are basically a key ingredient bound with cream and egg and served cold. Here we have wild mushroom, spinach, and salmon.
Arugula salad with duck prosciutto and walnuts.
The saucy backbone of Catalan cuisine - romesco and allioli.
Duck with prunes. Juicy.
On every holiday we go on, Quoc is on a search for the perfect mixed fried fish platter.
