The Barcelona Files (III): Gresca

“Remember that a very good sardine is always preferable to a not that good lobster.”
– Ferran Adria on eGullet 12/16/2004.

Great cuisine can be easy, intellectually stimulating, fun and not elitist or whatsoever at all… In Barcelona a new species of restaurants has evolved in recent years, the so called Bistronomias – a mixture of bistro (reflecting both the atmosphere and setting as well as the traditional dishes which serves as an inspiration for the chefs) and gastronomia (reflecting the haute cuisine touch to improve the dishes).

Recently Rafael Peña of Gresca (who worked for some years in IT and then changed careers) received some attention after his appearance at the Madrid Fusion where he demonstrated his young, intelligent and relaxed approach to cooking. At Gresca, he serves a two courses lunch for €18 by abiding with one the traditional hallmarks of haute cuisine, the usual suspects of turbot, lobster from Brittany and the like. Instead he uses best quality local products from the markets of Barcelona. Well, he is an advantageous position there…

Interesting enough for me to ensure a reservation. And, as Gresca is opened on Mondays it fit very nicely in my overall eating schedule. For lunch it was – they told us to call in advance when we wanted the big degustation menu. Sure we did call…

Gresca is located in the Eixample the part of Barcelona where the best shopping places around Passeig de Gracia and beautiful Modernisme (the Barcelona version of Jugendstil) buildings meet. Casa Mila is just around the corner so we could use Gresca as a target and later as restarting point for straying around in this beautiful area.

Modern Moments inmidst Modernisme

Modern Moments inmidst Modernisme

Continue reading