Gresca
Provença 230011-34-93-451-6193
Streamlined neo-bistros with talented young chefs are the latest trend in Barcelona, and this diminutive, spare white storefront is one of the best. Chef Rafael Peña uses modern, but not too avant-garde, cooking techniques to create stunning dishes like “souffléed” egg with cured ham cream.
We Loved
John Dory with cockscomb, artichokes and toasted walnuts.
Classic- New
Great Wine List
Value- Hot Spot
Bites Near the Sites
MARKETPLACE
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