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Gresca

230 Provença
Barcelona , Spain http://www.gresca.net/
34 93 451-6193

This meringue-white L’Eixample storefront belongs to Rafa Peña, the 32-year-old current leader of Spain’s bistronomic movement. Reservations are in high demand, and with good reason with dishes like “souffléed” egg with cured ham cream. “I set my lunch menu only after placing morning calls to suppliers to see what’s on sale,” Peña explains. Yes, he enjoys haggling with fishmongers over the day’s bargain catch—such as a pearl-pink chunk of merluza (hake) with an earthy garnish of seared scallions and red chard. The slow-cooked, richly glazed pork ribs here are from pigs reared by a friend. Go for the $26 lunch deal, the value can't be beat.

From the From the May 2008 Food & Wine Go List

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.

Last updated 2012-02-21 23:47:51 UTC
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