Old a Taste Soler of 1900 Barcelona Offers Bodega Chef with Ferran
Bodega is one of the best Spanish tapas restaurant that I have ever been to. In they opened Tickets, a tapas bar in Eixample Esquerra district, where I really wanted to go with my friends, but could not get a table.
I tried to book Tickets 2 months before and it was fully booked and then when we were there, we actually physically went to Tickets, hoping to get a table, but obviously it was also then fully booked on a friday night and we could not get in.
They did say however that they frequently get cancellations for Saturday lunch, so if you have not booked and want to go there go on a Saturday lunchtime to try your luck. Even though we could not get into Tickets, the lady at the door pointed us to Bodega which was across the street from Tickets and told us to go there. Bodega will be the Tickets that, if we lived years ago, we would have opened. Besides these restaurants the Adria brothers also own Pakta, Japanese and Peruvian fusion restaurant and they are busy and opening 2 more this year, Mexican place called Yauarcan and a restaurant called Enigma.
Bodega was opened a few months ago, in September The restaurant is very small square metres and it is located in a building constructed in , hence the name, Bodega The inside of the restaurant has a very rustic feel.
The restaurant is small and has tables scattered around the room and also bar stools by the entrance which is where we sat. On one side of the room you could see Spanish ingredients in jars, Spanish Jamon legs as well as other ingredients which the chefs were preparing and then serving to people. The walls of the place had different memorabilia from El Bulli and we even found an old menu of El Bulli on the wall. For someone like myself that has not been to El Bulli, it was great to se it.
The menu at first looked strange to me, as it had very few of the traditional tapas that I associate with tapas bars and was more creative but it also seemed like more basic. It was therefore so strange to see that the dishes that on the menu did not seem that appetising to me, were delicious and super interesting.
Most of the food also did not come served on a plate but was served on a piece of thick paper with Bodega signs all over it, which was sort of cool. I loved the crispy seaweed or small seaweed bites covered with sesame seeds, very cool little snack that I have not seen before.
The prawns were sort of plain as they were just boiled and with salt but nevertheless enjoyable. The bread and cheese were excellent. This sort of sounds funny to say, as there was nothing too complicated here, but the next day I also had tomato bread with manchego cheese and those were not half as good. After these tapas we moved to slightly more unusual, creative dishes We ordered vinegar fresh anchovies with olives as they had run out of the San Filippo anchovies which we wanted , which were not as strong as anchovies you can get, they had a powerful, yet not too strong and delicious taste.
We also ordered stuffed olives, which were amazing, served on a little wooden spoon so you could put this in your mouth easily. At noon, I go to the Taller, my workshop, which is part of Enigma.
I check my mails and talk to my assistant. Then all of us chefs meet up, and at 4: After that, I return to my workshop. So if each restaurant has a language, what language is the mysterious Enigma, which has seating for 24 in a 7,square-foot space and has a rule against taking pictures of the food?
True, Enigma is the one seemingly held to the standard of becoming the best restaurant in the world, but why should the chef limit himself to just one outlet of creative expression?
The eight-ton bar is here, too. The rest is other things. But also, what would Albert have been without Ferran? All of them have a single mission: Your email address will not be published. From dishwasher to top chef: Why Clare Smyth decided to go solo on A creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and How microchips are revolutionizing American cuisine.
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David Janison – Chef Ferran Soler offers a Taste of Old Barcelona with Bodega 1900
Bodega (across the street from Tickets) is Albert's vermuteria. A vermuteria is an old term that describes a place serving vermouth and finger The head chef's name is Ferran Soler, and he can accomodate 60 persons at one time. The restaurant also runs a mean cocktail list which gives excellent. As the chef directly responsible what it had become, Ferran Adria, stated, the Costa Brava of Catalunya by his rock music loving friend, Juli Soler. . Castellers in the Gracia neighborhood of Barcelona – a fine example of teamwork . Bodega , the 's era vermuteria from elBarri, run by head chef. THE ADRIÀ-SOLER GALAXY Along with Oriol Castro and Ferran, Albert is responsible for devising a new seasonal menu year after year, turning elBulli into a restaurant whose offer changes every year, just like in the world of fashion. In September of the same year Bodega is opened with a modern interpretation.