Andalusian Roadtrip

Andalusia flag

It seems like ages ago I went on holiday, but in reality it has only been a month… time flies when you’re having fun I guess 😉 My last trip was a 2 week tour through Southern Spain aka Andalusia where people are happy, eating good food and enjoying life. Just the way I like it.

Andalusia by parador

We started our trip in Malaga that to my opinion is the perfect city to transit when visiting Andalusia as when comparing it with the other cities we visited like Sevilla, Malaga was the one that convinced me less to visit again (but this is a personal opinion of course). What we did like when arriving in Malaga was finally feeling the sun (I could use some of that right now actually) and we did have some very nice food, but more about that later

Malaga 7 Malaga 6

Malaga 5 Malaga 4

Malaga 3

Malaga 2 Malaga 1

After 1 day in Malaga we set sail to our first destination Jerez de la Frontera. One tip when you are planning a trip to Andalusia renting a car is a must!! The panoramas you get to see when crossing Andalusia are just amazing and would be a shame to miss. AND when having a car at your disposal you can stop whenever and where ever you want. For example while heading towards Jerez we drove by Gibraltar and as neither me nor my fiancee had ever seen the “Strait of Gibraltar” we decided to have a quick stop and photo moment 🙂 ooooh yeah baby!!

Gibraltar (1)

Gibraltar 2

Gibraltar 3

When me and my fiancee (and when I was younger and still traveled with my parents) travel we like to have a “base” point, so sleep in one town like in this case Jerez and travel from this base to other cities, towns… you could of course also stay in every town or city you visit, but that would be too much fuzz to always pack and unpack your luggage :-).

Although we also became a big fan of Sevilla, when thinking of Andalusia we (my fiancée and me) think of Jerez and all the beautiful towns around it that we visited…strange. Not sure why, maybe it was the visit at the Tio Pepe Bodega (as you could read in my 2 previous blogposts: post 1post 2). Or maybe was it Conil de la Frontera one of the famous “Pueblos Blancos” with its narrow streets (when you see the pictures below you’ll figure out why they call them that) overlooking the Atlantique Ocean. Conil? (Definitely the “happy place” I think about when I’m sad!!) Or the thought of walking to one of Europe’s most ancient cities like Cadiz?

Conil 1

Sometimes I really which I could just share all my mental pictures with you guys (mmm, maybe better if I didn’t ;-)) that you could see all the beautiful places I have seen during this trip!! Cadiz was maybe the biggest surprise as it is maybe the most undervalued city in Southern Spain that doesn’t get the attention it deserves. I think it is the only city I have every visited where as a tourist you can walk around and find your way without using a map. Yes sir! Cadiz has 4 different routes (each one has a different color) and to make it more easy when walking out of the Tourist office you only have to pick a color and follow the lines painted on the street. I thought the lines were only to give you a head start, but they are all over the city!! So basically you be a tourist without looking like one always looking at his map to make sure he’s taking the right street…OK, if you’re wearing white socks in white sneakers or sandals, I sure they’ll still figure it out, but besides that they won’t 😉

Cadiz 1

Cadiz 2

Cadiz 3

Cadiz 4

Cadiz 9 Cadiz 10

Cadiz 11

Cadiz 7Cadiz 6

Cadiz 5

Cadiz 8  

The lines lead you through the most important streets and make sure you see the most important sights of this ancient town. Oh and there is a nudist beach, not that I’m against saying the gifts of nature, but some pieces of nature are too rough to be explored or seen 🙂

Andalusia got a very special place in our hearts and even though it will never replace Italy, it is getting very close! Stay tuned for more about our trip in Andalusia and of course my preferred topic the food 😉

Enjoy your day!

To be continued…

Unknown is unloved, the sherry saga continues

I must confess, I always thought there was only 1 kind of Sherry (I’m sure I wasn’t alone thinking this), but I have never been more wrong as there are a few more :-). Behold and feast your eyes on the different kinds of Sherry:

  • Fino (‘fine’ in Spanish) is the driest and has to me the sharpest smell of them all. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air. This wine is made 100% of Palomino grape and only has 1g of sugar per liter of wine (4 years aging using the Solera system). Goes well with Spanish tapas or sushi.


  • Amontillado finds its existence when the “flor” from the Fino disappears and so basically the wine comes in in contact with oxygen, this will give a sherry that is darker than a Fino but lighter than an Oloroso (8 years aging using the Solera system). This sherry has much a softer aroma than the Fino and I could smell some almonds (FYI, the aroma mostly comes from the yeast). Also 100% Palomino, but already a bit stronger alcohol level of 16,5%. This goes well with white meat, fish and aged cheeses.


SAMSUNG CSC-> Aged for 30 years.

  • Oloroso is my personal favorite (both the “dulce” and the “dry” one) and has aged in contact with oxygen for a longer time than a Fino or Amontillado, (again using the Solera system) producing a darker and richer wine. With alcohol levels between 18 and 20%. I don’t know if it is the fact the Oloroso’s are the most alcoholic Sherries is why I like them this much ;-). Goes perfect with red meat.


  • Palo Cortado maybe the most unique wine of them all as initially it is aged like an Amontillado and also smells like it, but eventually gets similar character closer to an Oloroso when you taste it. This “mix” happens by accident when the flor dies, or is killed by fortification or filtration. So basically this doesn’t happen very often. Also this wine ages for 12 years using the Solera system and still using 100% Palomino grapes. Goes well with red meats.


SAMSUNG CSC -> Aged for 30 years. Mix of 87% Palomino and 13% PX

  • Jerez “Dulce” wines (Sweet Sherries) are made either by fermenting dried Pedro Ximénez (PX) (or Moscatel grapes, but less), which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety. Like the Nectar or Noe

SAMSUNG CSC -> Aged 9  years

SAMSUNG CSC -> Aged 30 years. This is also the sweetest wine/sherry they have with around 400g  sugar per liter.

  • Cream is a common type of sweet Sherry made by blending different wines, such as Oloroso sweetened with PX. A good example of this one is the Solera or Matusalem both consisting of 75% Palomino and 25% PX grapes. Don’t worry it is not too creamy


SAMSUNG CSC-> Aged 30 years.

It was an eye opener for me to find out there were so many and I know this might all seem weird, but try to put all of these sherry’s next to each other like we did during our visit and taste and compare them attentively and I’m sure you’ll understand it instantly 🙂 just like I did.







Isn’t it special that depending in which “stage” the wine is in the it will change its kind? Like It all starts with the Fino and at the moment the flor is not there anymore they speak of a Amontillado and eventually evolve into a Solera which as I mentioned before is one my personal favorites as are other Oloroso’s and Amontillado’s.

The one that was less my taste was actually the Fino. Not that it wasn’t good, its smell and taste was just too sharp for me, but it is very possible that if you put them all next to each other you’d prefer the Fino over the other ones…

I do also want to share a few anecdotes from the Bodega. The first one would be about Bodega Tio Pepe being in the Guinness book of records :-). Yes, as they have the largest weather vane in the world (48 feet tall, with an arrow 26 feet long).

Tio pepe windroos

Did you ever hear about the sherry mouse? The story goes that a worker from the founder Manuel Gonzales saw that a mouse was sipping and liking glass of sherry that they had forgotten in the cellar… so since that day you’ll find in that exact same spot a glass filled with sherry with a little ladder next to it specially for the “sherry mouse” being able to have their daily sip of sherry 🙂 (see pictures below)




And the last thing I want to share is that Gonzales Byass’ barrels find a very good cause after being used for making sherry, as the factory first repairs them and afterwards get send (sold) to whiskey makers in Scotland like Dalmore.




One thing is sure that I’ll be having a dinner with friends where I’ll be pairing sherry with my dishes instead of regular wine hoping they’ll become as enthusiastic as me (OK, maybe not 100% like me, but close enough 😉 )  As to my opinion sherry is a wine that doesn’t get the attention it deserves!!

Good that I said I’d keep it short 😉

I would like to thank William for telling me I had to go, Peter for helping me to get in and Oscar and Lola for teaching me and introducing me to the wonderful world of sherry!! Thank you all, both me and my fiancée learned a lot and became a big fan of sherry!!

BTW in case you Belgian readers would want to know more or even taste the TIo pepe (or other Gonzales Byass products check the following link 


Unknown is unloved, how I discovered Sherry

Something for old ladies and English Lords, that’s what most people think of when you say the word “Sherry”. For me sherry was something unknown. I mean I did know what it was but that’s where it stopped. A couple of weeks ago I was doing a tour of Andalusia and stopped for a few days in Jerez de la Frontera and as the name might tip-off this is the place where the Sherry comes from… so not visiting a sherry bodega would have been a crime… luckily my friends William Wouters and Peter Bollinger could help me with which one to visit as they know much more about this than me 🙂 . So with a little help from my friends my fiancee and I were able to visit Spain’s n°1 sherry Bodega Gonzales-Byass also known as Tio Pepe.


Since my visit to the Bodega I’m VERY excited about sherry, so I’ll try to temper my enthusiasm and keep it as “short” as possible ;-)…

The whole Gonzales-Byass Sherry making story started around 1835 by Manuel María González Angel, who was later joined by his English agent Robert Blake Byass  I think this makes it clear where the name of the Bodega Gonzales Byass comes from… the part of the company Robert Blake owned got bought back by the González family, they decided to keep the name.  The name Tío Pepe actually comes from Manuel González beloved uncle. Today the whole bodega is still owned by the family (unlike lots of others).

Tio pepe kathedraal

Walking through this enormous bodega (I have never seen something this big) is like walking through history as every corner and even every barrel has a story behind it.  One of the stories Lola told us (our guide) that is quit special was that for the visit of the Spanish Queen Isabella II the firm had a special barrel build “La Concha” commissioned by nobody less than engineer Gustav Eiffel (Yes, that Gustav Eiffel), next to this barrel you will find 11 others that represent the apostles… no this isn’t a typo, 11 as they put the one from the bad apostle (Judas) with the sherry vinegar barrels as they were afraid his barrel would bring bad luck for the others. I could tell you more stories, but I promised to keep it short(er) and I would just advice to visit the bodega and be as amazed as me.




One of the most impressing views you see during your tour in this Bodega is without any doubt when you enter this “monument” which is a very big round depot filled with 250 barrels that represent every country they export to (every barrel has a different flag on it). BTW did you know they also make the wine for during mass in Church? 🙂 They do, I really didn’t know this.



I must say that the oldest barrels or cellar or even the barrels with signatures from famous people are also impressive 🙂 (I’m sure you will be as well)








Or the 1st “office” from Tio Pepe’s founder Manuel Gonzales. On this picture you see all different bottles, this way Mr Gonzales knew which blend/ mix was in which bottle. As there was not a lot of light inside of the room, Mr Gonzales had something that looked like a bird cage with a candle in it. He would hold his glass against this candle to be able to see the color of the wine…




Now I think the time has come to talk about Sherry… First things first, something important to know is that sherry is a wine and it is not only something that can be drunk before or after dinner, but something also very suitable for during your meal. Sherry only gets made using 2 kinds of grapes (the 3rd one would be moscatel, but this is rather rare) Palomino and the Pedro Ximénez (which is the sweetener in the Sherry making process). Depending on the mixing of these grapes (of course in combination with a few other steps during the production process) make the wine either sweeter or dryer. A special process they use to make sherry is called the “Solera” system. What basically happens is that the barrels are piled up with all the top barrels filled with the youngest sherry and the oldest at the bottom. Every x months they will bottle sherry, but only using the bottom (oldest) sherry and only 1/3 of what is in the barrel. After this they will fill this barrel again with the sherry from the barrel on top of this and that barrel on its turn will be filled with the sherry from on barrel on top of it… and this continues until they get to the youngest and that one gets filled with newly made wine. (Check this link for more details about the process). So basically when you buy a bottle of sherry that has an age 30 years on the bottle in reality is a blend from much older sherry sometimes up to a few hundred years. It is it is not as simple as how I describe it, but that is in big lines what it does. What is amazing is that every step of this system will give a different type of sherry (BTW the Solera wine is also one of my preferred ones). Something very cool to see was the inside of a barrel while the wine was in there, as the Bodega used glass as closure instead of wood and you could clearly see the yeast which works as a kind of wall to keep the air separated from the wine. FYI this white layer is called “Flor” 🙂




A difference with the vines from “regular” wines (that rimes) and the ones to make sherry is that these vines are put deeper in the soil as the weather in the South of Spain can get very hot and the top layers would be totally dried out and the lower layer of the soil would still contain water. Talking about the vines, a question that came to mine when I was driving through Andalusia was that I did see a lot of olive trees, but not too much vines… so one of my first questions during my visit was where they have their grapes 🙂 and it seems they are more north around Sanlucár (and I can confirm it as I drove by them 🙂 ). Also something interesting to know is that because the vines are so low, every x time they flip the branches (and grapes) over a wire… this way the grapes won’t touch the ground.





Now that you know a bit of the basics we can continue with something that I’m sure most of you didn’t know, so stay tuned for next week’s post as I was amazed 🙂


My visit to the gastronomical Walhalla: El Celler De Can Roca (2)

Sorry, I just had to split the post, but I won’t keep you guys up any longer. Please feast your eyes on the menu and the pics I took (fyi, a few pics are missing as I sometimes was so under the impression of the food that I forgot to take a picture 🙂 soooooorry)

ECCR Appetizer (1) Conquer the World

Conquer the World:

  • Mexico: Guacamole, tomato seeds, tomato water with cilantro (the green ball)
  • Peru: Ceviche broth (the white pearl) -> this was one nasty ball, the flavors exploding when you ate it were mindblowing 🙂
  • China: Pickled vegetables with plum cream (the one looking like a ice cone)
  • Morocco: Almond, rose, honey, saffron, goat yoghurt. (looks like a tiny pie)
  • Japan: Nucleo miso, dashi cream and a nyinyonyaki tempura (the one that looks like a tiny patato) -> My favorite, it looked like a tiny patato

Accompanied by Albet i Noya Cava Brut (one specially made for El Celler)

ECCR Appetizer  (2) Olive Tree

Olive Tree: Caramelized olives filled with anchovy. Accompanied by Albet i Noya Cava Brut (one specially made for El Celler)

ECCR appetizer (3)Black truffle bombon ECCR Appetizer (4) The rock ECCR Appetizer (5) Black Truffle Brioche

Black truffle bombon, The rock: Carpano bonbon with grapefruit and black sesame and Black truffle brioche.  Accompanied by Albet i Noya Cava Brut (one specially made for El Celler)

ECCR Olivada

Olivada: Spicy gordal olive mousse, black olive donut, manzanilla olive ice-cream, toasted vinegar bread, savory jelly and picual olive.  Accompanied by: 2011 Marques d’alella Pansa Blanca

ECCR Contessa of white asparagus and truffle

Contessa of white asparagus and truffle.  Accompanied by Marfil Generoso Seco

ECCR Toda la gamba

Toda la Gamba: Palamós Shrimp in its bisque, crispy shrimp, seaweeds, plankton velouté and shrimp water. Accompanied by a 2007 Joh.Jos.Prüm Wehlener Sonnenuhr

Oyster with Hollandaise sauce. Accompanied by a 1998 Viña Tondonia Reserva Blanc (Rioja) (sorry no pic :-()

ECCR Grilled sea bream

Grilled sea bream with blood orange sauce, grapefruit, tangerine and endive with gentian flower. Accompanied by Guitierrez Colosía Palo Cotado (Jerez)

ECCR Iberian piglet

Iberian piglet in the Riesling Blanquette, terrine of mango, melon and beets, beet puree, black garlic, onion and orange concentrate. Accompanied by a 2010 Pedra de Guix (Priorat)

ECCR Mullet

Mullet cooked at low temperature with 3 types of gnocchi. Accompanied by a 2007 Dr Burklin Wolf Pechstein (Pflaz)

ECCR Truffle Soufflé

Truffle Soufflé. Accompanied by a 2011 Sarnin Berrux (Beaune)

ECCR Ventresca and lamb sweetbreads

Ventresca and lamb sweetbreads with white eggplant, licorice, coffee and oak grilled smoke. Accompanied by a 1995 Gran Reserva 890 (Rioja)

ECCR Liver

Liver with onions caramelized torcaz nuts, curry juniper, orange peel and herbs, sourdough ice cream with cocoa pulp and balsamic vinegar. Accompanied by a 2010 Anima Negra (Mallorca)

ECCR Fair apple

Fair apple (like you would eat at Coney island).  Accompanied by a 2009 Pétillant Natural Sydre tendre of Eric Bordelet

ECCR Cream of maple syrup

Cream of maple syrup, pear, walnuts and cardamom. Accompanied by a 1997 Lustau Oloroso Abocado (Jerez)

AMAZING, that is the only thing I can say! Everything nicely balanced out and always seasoned how it should!  There might have been a few dishes that were not really my cup of tea (but that is personal). I did love the contessa of asparagus and the truffle soufflé and the Iberian piglet if I have to name a few of my favorites. Don’t get me wrong all the dishes were wonderful and the portions were more than sufficient. After 15 dishes and 15 accompanying wines we were really happy we could walk back to our hotel and get some fresh air, I can tell you that 🙂

When I thought they couldn’t top it anymore they came with this 3 or 4 deck cookies cart (like the old manual ice cream carts) from which they gave us an assortment… I’m ashamed to say that we didn’t finish them all as we had already eaten quit enough. But the ones we tried were great 🙂

ECCR sweets for with the coffee

The cherry on the cake of my evening was when they invited me in the kitchen and wine cellar and meeting 2 of 3 Roca brothers (Brother n°3 Jordi was in India) was simply the cherry on the cake for me! I have already met and been on stage/backstage with lots of Rock ‘n roll legends, musicians and heroes (Pink, Rod Stewart, Ron Wood, ZZ Top, John Fogerty, Steve Gadd, etc… ) but for me guys like the Roca brother’s fit perfectly in that list of legends as for me they really Rock 🙂 (you see what I did there Roca – Rock 😉 ) One nice looking kitchen. It was funny to see that in their huge cupboard filled with cookbooks there were also some of Belgian chefs. FYI, I can also say for a fact that the Roca brothers are some really nice guys and I hope I didn’t talk too much (I tend to do that)

Carlos, Josep Roca, Me, Joao Roca

ECCR Kitchen (1) ECCR Kitchen (2) ECCR kitchen (3)

I can only say to every foodie they just have to try El Celler De Can Roca at least once in their life (I know I’ll be back).  In case you’re wondering how much I’ve spend for my amazing dinner at El Celler, it was around 250EUR pp which looking back to all I got and knowing they have over 60 people working at this restaurant is a reasonable price.

If you remember  the first thing I said in my post yesterday, the reason for me coming here was to see and find out why this is the second best restaurant in the world. Did I ? Well I think I’d have to try all in the top to compare why El Celler is only second and Noma 1st 🙂 (are my intentions too obvious? 🙂 ). I already know which one I’ll be trying next year, but I’m not yet telling you guys… What I think that makes the difference with the other Michelin star restaurants is besides the beautiful location and interior (which actually reminded me of the one at Pure C)  the wine – food pairing and renewed/inventive cooking with traditional ingredients in modern ways (and the pampering by the army of waiters)are what makes this an even better experience (but that’s what my opinion). I do wonder what the jury from San Pellegrino’s reason is to make this the 2nd best and not THE best?

Thanks to the very friendly staff of El Celler, the Roca brothers for this amazing night and last but not least my buddy Carlos for doing this with me!

My visit to the gastronomical Walhalla: El Celler De Can Roca (1)

Eating is an important part of my life (in case you missed it) and in all those years I’ve eaten at some great restaurants that spoil you from the second you walk in until you go home again. So what could those in the list of 50 best restaurants in the world have more to offer that puts them in that list (or at least I couldn’t imagine)… Only one way to find out and that was trying one of them, but which one?

50 best restaurants

Believe it or not, but it was actually faith that pointed out the restaurant I had to do. About a year ago I was at the gym and while running I was watching a Michel Roux Jr. show (this keeps me motivated to run, watching food 🙂 ). On this show they showed a restaurant called “El Celler de Can Roca” not knowing at that time it was a 3 Michelin star restaurant and 2nd best on the San Pellegrino restaurant ranking  (they probably mentioned it, but I forgot my headphone so I couldn’t hear what they were saying).  Anyway to make a long story short I liked the restaurant and found somebody crazy enough (Carlos) to go with me to Spain for a day and try “El Celler de Can Roca” and see what makes this restaurant the 2nd best restaurant in the world!

Michel Roux Jr

I have already done lots of things in my life, but travelling to Spain just for dinner and come back the next morning was a first for me 🙂 🙂

Of one thing I’m very sure, I’m glad I did it! This one amazing gastronomical experience! And on top of that feeling the sunshine on my face the moment I walked off the plane made it even better. FYI Girona is one very nice little town!

Girona (2) Girona (3)

Girona (1)

Was it the best food I have ever had? A lot of people asked me when I came back… I honestly have to answer that I don’t know, as every time I ate  at a restaurant of this level I always had great food! So I’m not sure to call it the best I ever had….  What I do think is that this is the most inventive, experimental, renewing and exploding food tastes I have ever tried! All presented in ways I really have no clue how they were able to make the dishes (and I’m not talking about molecular food). On top of the great food they prepared they had the PERFECT matching wine with every dish, definitely the best food-wine matching I have experienced. Don’t get me wrong, not that all the other restaurants I’ve been to didn’t have good wines, but at “El Celler de Can Roca” it was just that “little” extra that really gave “wow” effect during our dinner 🙂

El Celler De Can Roca

The first difficult part when sat down is deciding if you’ll be taking the “small” or big menu (11courses + appetizers + refreshments with the coffee)… as we did such a big effort getting there we just had to take the ‘big’ aka Festival menu. After they arrived with wine menu or better a wine cart with 3 huge/ massive books in it which make the bible look like a children’s book. What I liked when I eventually opened one of the “books” was that there were also wines one it under 30EUR. As it was too difficult to decide which one we just went for the matching wines picked out by Josep Roca and his team, which (I know I’m repeating myself) was the best pairing I ever had!!

The winelist cart

To be continued….

I know you guys are anxious to know what I ate :-), you’ll read about it tomorrow 🙂

Citrus, sweeter than lemons

Citrus, a restaurant you can find on in between the fancy shops on the Passeig Garcia. I got this tip from a colleague of mine aka Judith (who I thank for her tips), who works and lives in Barcelona, so I was pretty sure I could trust her choices. What didn’t know upfront is that restaurant is also from the Angroup, just like Piscolabis that I mentioned in my previous post (a tip I received from another friend). Here again a very good quality-price value, but this time in a more fancy surrounding.

For a meal in at restaurant you have to count around 30EUR per person for a whole meal including drinks… we drank glasses of cava during the whole meal… (it just felt more festively 🙂 )

We started our meal with for me some cannelloni Barcelona style (not sure what made it from Barcelona) and my beautiful fiancée took a salad with shrimps.

This got followed by some tuna and avocado for my fiancée and sea bass for me and we finished our dinner with a chocolate dessert.

Overall a good meal and next time I’m in Barcelona I will be here again. We enjoyed the whole meal so much that we also tried 2 other restaurants from the angroup Attic and Qu Qu… It is true that you can see some dishes come back on the menu in all restaurants, but nevertheless they serve it with the same good quality and correct price. (I have never paid more than 65EUR for 2 all in in their restaurants)

The bonus on my table was, besides the good food, without any doubt my gorgeous fiancée (well this is a bonus I have every time I sit at a table)… she always makes everything even better!

Me versus tapas in Barcelona

Who says Spain has to say tapas, they go together like a horse and carriage 🙂 Finding a place where they sell good tapas and for a good price (because at some places they can get expensive) isn’t easy, especially not in a city like Barcelona, where you also have the classic tourist traps.

The word “tapas” comes from the Spanish verb tapar which means “to cover”.  Initially people just took tapas as an appetizer, until one day they wanted to cover more then only a small hunger and decided to put lots of appetizers on a table 🙂

To make it easier to choose where to go, I decided to call in some help… Who better to ask then somebody who lives, has lived or has been there looooots of times?! One of these people was Beatriz a Spanish friend of mine who now lives in Antwerp and knows Barcelona really really well. One of many great tips she gave was to try Tapas restaurant Piscolabis.

Piscolabis has 2 locations in Barcelona, one on the Av. Diagonal (on image above) and one on the Rambla Catalunya. FYI they are both in great shopping areas. The fact that we tried both of them, might already tell you how much we liked it! This restaurant has it all, great tapas, good location, nice interior and last but not least friendly staff!

I personally like eating tapas as this way you get to taste lots of different dishes and at the end have eaten whole meal (sometimes more). Another good thing is that you order a few and if you still feel hungry, you can always order some extra tapas… And the best drink to accompany it is Cava, as Catalunya is THE cava region from Spain. The biggest problem (like always) was actually to choose what to eat, but lucky for us the menu also has images of the dishes (the only disadvantage in my case, I wanted to eat it all when seeing the pics)

A few tapas we ordered: Pan con tomate, patatas bravas, tortilla de patatas (classics),vegetable tempura, asparagus with melted brie, little meatballs, croquettes with Iberian ham filling and we also tried some salady dishes… and there are many more, but all of them were great!!!

I would also recommend you to try their desserts (you do the desserts tapas style, by taking a few different ones). The moelleux they serve is one of THE best I ever had! (Really and I tried a few of those in my life)

Basically I really recommend this restaurant!

P.S.: Thank you for this tip Beatriz!


Rambla Catalunya, 27

08002 Barcelona, Spain

Phone n°: +34 (0)93 306 96 69

Av Diagonal, 593

08006 Barcelona, Spain

Telephone: +34 (0) 93 410 54 95