Escogido mejor restaurante de verduras del mundo
En casa somos muy fans de Pellicer. Lo conocimos cuando tomó las riendas de Can Fabes tras el fallecimiento de Santi Santamaría y le seguimos hasta el Ábac, dónde su sello personal impregnó una carta llena de matices y sensibilidad. Ahora, con su “propia casa” en marcha, propone algo que, ya por original y diferente, atrae. ¿Puede ser atractivo comer verdura?. Sí, ¡mucho!. El famosísimo y sabroso gazpacho de remolacha, el hummus de judía y la croqueta casera de bacalao como entrantes dan paso a la carta, dividida según la verdura a escoger, con diferentes cocciones. La calabaza es deliciosa, el puerro, la coliflor…y el tajiné como novedad, un contundebte y sabroso plato que proponemos como único tras un entrante para quien se lance… La carta se completa con carnes y pescados delicadamente seleccionados y preparados.
Mención especial para el IMPRESIONANTE (así, con mayúsculas) bizcocho de té matcha y chocolate blanco, de los mejores postres que he probado últimamente (¡¡por favor, tamaño pannettone ya!!).
Comer verduras es sano, nutritivo, recomendable y, además, una atractiva y deliciosa opción en este restaurante, que se convierte ya en uno de nuestros referentes en la Ciudad Condal.
He’s back, and he’s stronger than ever… Chef Xavier Pellicer @xavierpellicer ’s cuisine in Barcelona needed a place that was deserving of his food, and he’s found it. In its new location (C/ Provença 310), @restaurant_xavierpellicer is a warm space, decorated with wood, stone and a lot of personality. Here he offers a proposal based on the best vegetables (despite the fact that you can also find protein, meat and fish on the menu), and the most flavorful and refined cooking techniques. The wok and the charcoal grill dominate the open kitchen, which looks out onto a small bar from which you can glimpse the marvelous culinary art of a cuisine that earned a Michelin Star at the now-closed Céleri.
Named the best vegetable restaurant in the world
Now, Pellicer and his wife, Mercè, also offer the option of El Menjador, the annex space with a capacity for a just few diners, who can choose between three, set menus in a more intimate and personal setting.
In my house we’re big fans of Pellicer. We met him when he took over at Can Fabes after the death of Santi Santamaría, and we followed him to Ábac, where his personal style infused a menu brimming with nuances and sensitivity. Now, with his “own home” up and running, he is proposing something attractive—marked by originality and singularity. Can eating vegetables be attractive? Yes! Very much so! His extremely famous and flavorful beet gazpacho, the bean hummus, and the homemade cod croquette are all starters, leading in to the menu, which is divided by the type of vegetables, cooked in different ways. The pumpkin is delicious, the leek, the cauliflower… and the tajine as something new—a hearty and flavorful dish that we recommend as a unique option after an appetizer for those who want to take the plunge. The menu is rounded off with delicately chosen and prepared meats and fish.
Special mention must be made of the SUPERB (yes, in capital letters) matcha tea and white chocolate cake, which is one of the best desserts I’ve tried lately (please, panettone-size already!).
Eating vegetables is healthy, nutritious, and highly recommendable, as well as an attractive and delicious option at this restaurant, which has already become one of our reference points in Barcelona.
