Vermutería, pequeño local con barra
Se presentan en pequeñas raciones, justas para compartir entre 2. Esta vez el cucurucho de ensaladilla rusa con cecina y espuma de jamón ibérico me conquista desde el principio. El carpaccio de gamba sigue presente como un incombustible en su carta, así como el “pa de punxes” que ofrecen con mantequilla ahumada y deliciosa al olfato y al gusto. Las bravas son un clásico (ya en listas de las mejores de la ciudad) aunque yo las animaría de picante y el ou sorpresa me sigue trasladando al maravilloso huevo kínder ideado hace tantos años por Carles Abellán. Sólo un pero en nuestra cena: la pizza de butifarra del perol es una gran idea pero poco práctica para cogerla con las manos y excesivamente grasa. ¡Ojo a los postres!. A la altura del resto de la propuesta culinaria.
Comer en La Mundana es comer bien. Su oferta es variada, el ritmo de la cocina frenético y el servicio de sala eficiente y ágil. Está bueno, muy bueno y vale la pena probar todo lo posible… Guiard divide ahora su trabajo entre este local y su nueva propuesta gastronómica en el hotel Neri (de próxima visita) y Martín, al frente ahora de los fogones, regenta un restaurante que recomiendo además también por la equilibradísima relación calidad-precio. Se come muy bien a muy buen precio. ¿Qué más se puede pedir?. Quizás la ampliación del local para poder atender a mayor número de comensales que ya es habitual ver haciendo cola a la puerta de esta pequeña taberna gastronómica. ¡Bravo por las buenas iniciativas llenas de juventud, ganas y mucho talento culinario!
We discovered this place shortly after it opened its doors 2 years ago. And we became its unconditional supporters a few visits later. I like everything about this tavern / vermouth bar, including its location – in the heart of the Sants district, an area that can still be developed on a gastronomic level – and the space itself, with its wood decor, good vibes and warmth; although its admittedly small size makes it hard to get a reservation. I also like the chefs, who are currently among the best in the city. Alain Guiard and Marc Martín are two culinary references who envisioned an establishment both traditional and modern, and who have managed to consolidate their offering in the city in a very short time. And then there’s the food. Eating at La Mundana is always motive for celebration.
Small vermouth bar
The dishes are served in small portions, perfect for sharing between two people. This time, the ensaladilla rusa cone with cecina (cured beef) and Ibérico ham foam won me over from the start. The shrimp carpaccio continues to be a go-to dish on the menu, as does the “pa de punxes,” which is served with smoked butter and delectable to both nose and palate. The bravasare a classic (already ranked among the best in the city), although I would increase the amount of spice, and the surprise egg, brings me back every time to the marvelous “Kinder” egg created years ago by Carles Abellán. There was just one “but” in our dinner: the butifarra del peropizza is a great idea, but it’s not easy to pick up with your hands, and is excessively greasy. Pay special attention to the desserts, which are on par with the rest of the culinary proposal.
Dining at La Mundana means dining well. The menu is varied, the rhythm of the kitchen is frenetic and the front-of-house service is efficient and agile. It is good, really good, and trying as many things as possible is well worth it. Guiard now divides his time between La Mundana and his new gastronomic offering at hotel Neri (our next visit), and Martín, who is now in charge of the burners, presides over a restaurant that is also recommendable for its quality-price ratio. The food is very good, and so is the price. What more can one ask for? Perhaps just expanding the space to fit a larger number of diners, given that it’s not unusual to see a line out the door of this small gastronomic jewel. Bravo for good initiatives full of youth, enthusiasm and a lot of culinary talent!
