Bodega 1900 - Barcelona

Excellent food and great service.Whitemouth and bare table. it's not a criticism if not a description.Very remarkable food. outside of letter we asked for a pum... read more Excellent food and great service.Whitemouth and bare table. it's not a criticism if not a description.Very remarkable food. outside of letter we asked for a pumpkin flower in tempura which for my drop was the best dish of the night. a pass!Great the stearnings of olives, with an ultrafine layer, as it should be.Rica the escalibada eggplant, although somewhat fluffy due to the dressing. The peppers roasted with yolk and olive are to cry. mot! hors categorie de manual. Rich albondigas.Rovellones (out of a letter), they did not convince me. They were with a very rich meat juice but that was very important to the main actor. it does not improve a humble garlic-oil.From postre figs scrambled with mousse of hollow leaf and fresh cream. delicious and original. Michelin star.There were tiny flies rounded by the walls and the bathroom that gave us the can during dinner. details to take care of.

Booked Bodega 1900 as a backup in case I couldn't book Tickets. read more Booked Bodega 1900 as a backup in case I couldn't book Tickets.

Although not as hard to get reservations as Tickets, make sure you still reserve well in advance as the restaurant itself is small. read more Although not as hard to get reservations as Tickets, make sure you still reserve well in advance as the restaurant itself is small.

This is for me the best quality/price proposal of the galaxy of the adriatic brothers (perhaps of barcelona all). the chef certainly does not disdain the cuttin... read more This is for me the best quality/price proposal of the galaxy of the adriatic brothers (perhaps of barcelona all). the chef certainly does not disdain the cutting-edge cuisine, but offers classic Spanish dishes in the most simple and correct way, with a raw material of absolute goodness.

But what are we eating well at bodega lito! I will not come back to the short history of this institution since I have already spoken about it in a previous eva... read more But what are we eating well at bodega lito! I will not come back to the short history of this institution since I have already spoken about it in a previous evaluation. in any case the place always has this undeniable charm that will delight everyone with this side now "a little more cooking" with the ingredients and exposed bocaux. As can be seen, this summer it was the preparation of various jams that can be seen in jars on wall shelves. Peaches, figs, melon and plums.Table in the bottom of the bodega, which allows us to always appreciate the view of the kitchen.Some dishes become classics of the house like this delicious potato salad, piparras and tuna ventreche. considered to be one of the best in the city and it is indeed the case. It has a canonnaise with lemon, almost liquid, and the sublime flavor is articulated by the presence between the tuna ventrche that is fresh and the "piparra", with a touch of green beans type eats all in the background.Other superb plate with roasted peppers with a yellow egg sauce and kalamata olives. well soft, the creamy yellow and the bitter side of the olive. A big moment with this dish from the moment outside the map with this squash with mascarpone and home cocoa, wasabi shoots and oil with five herbs. It is a rather sweet Japanese kabocha squash, with the dryer flesh but with a beurred texture. the sprinkling of cocoa is an excellent idea, creamy cheese brings greediness, and a little raised pushes bring even more contrast in the mouth. Oil for the final onctuosity side. More classic but excellent, meatballs with bodega tomato. perfect texture of these albondigas, well scented and compact sauce, fried sage to complement. A small reminder of the origin of the cooks with grilled sardines with chimichurri fennel. Open sardines cooked in the josper oven, the fennel salad associated with this sauce often inspired by the Argentine recipe with fresh parsley chopped, oregano, garlic, olive oil, vinegar and red pepper flakes. An orange wine with the Apical methodic penedes Xarel.lo vermell, quite fresh and a slight acidity. Again, the bodega flies with these essential dishes around the quality of seasonal products, like what ingredients perfectly prepared with good cooking and a little ingenuity make this type of meal of happiness.