Gresca
<p>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.</p>
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From Food & Wine , MAY 2009
Chef Rafael Peña uses modern, but not too avant-garde, techniques to create dishes like “souffléed” egg with cured...MORE>>
From Travel + Leisure , DEC 2008
Those of you put off by the cost of eating in Europe, fear no more: after spending more days on the Continent than I did at home last year, I can assure you that...MORE>>
From Travel + Leisure , APR 2008
Dishes like a carpaccio of octopus, Catalán blood sausage, and potato blend Spanish creativity with French voluptuousness....MORE>>
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 May 2008
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