9 good restaurants you should try before the end of April

Teatro (Paral·lel, 164) occupies the premises of what was Tickets. And it’s not Tickets but it is Tickets, the Tickets from the beginning, the Tickets of the jowl and truffle muffins, of the symbolic olive, the brick pasta ‘pizzeta’, the hibiscus profiterole stuffed with smoked cream, the parmesan cut, the mille-feuille of ‘nori’ seaweed and tuna or the ‘airbaguette’ of Iberian bacon. The soul remains but the stews have taken the stage, like those chickpeas with tripe and a vinaigrette or salpicón with red and green pepper. Pau Arenós tells you everything about Theater here.

Carmina (Argenteria, 37) combines the traditional menu with an offer that goes further with its Saturday afternoons and weekend nights to the rhythm of the music of a ‘disc jockey’ and cocktails from the bar under the skylight. If you want to know what traditional dishes embroider, here is the information about Carmina.

Aimar, who shares El Pollo y los galgos with his partner, Lola Berardi, belongs to that generation of covered chefs whose emergence has been made easier by the pandemic. This man from Bilbao who made himself known in the Pims and who has sought refuge in Calle del Tigre, 31, “wanted to do something with the tortillas.” And theirs have a loyal public, they are among the best in Barcelona and they have a unique characteristic, according to the way of proceeding in Bilbao: they wear ‘txapela’. As you know? Here we tell you everything about this work of art from Bar El Pollo.

The restaurant in the upper area (Mestre Nicolau, 16) has come back to life by recovering three icons from the old menu, such as the Luis chickpeas, and launching dishes that maintain its usual philosophy: direct cuisine and good products. If you want to know more, this is the Chronicle of Café de Paris.

The Enoteca restaurant, in the Hotel Arts (Marina, 19-21), has two Michelin stars and two Repsol suns, a reflection of the work carried out in the kitchen by a superchef like Paco Pérez, who has another two for Miramar, in Llançà , and a fifth by Five, Berlin. But to enjoy the chef’s magic, it is not necessary to pay for his tasting menu, which is for wealthy pockets. There is a somewhat more affordable option: on Sundays at noon, he proposes a menu with rice as the protagonist. Here we tell you what Enoteca’s Sunday rice menu is about and how much it costs.

Pau Arenós visited the restaurant of the twins Sergio and Javier Torres (Taquígraf Serra, 20) and tried the Revolución menu, which has 25 servings. “Beauty on the plate and taste in the mouth.” Which dishes did you like the most? You have the answer in his Kitchen Hermanos Torres chronicle.

The cook Yoaké San is made up of dualities: her mother was born in Hiroshima and her father, in Brittany; she feels half Japanese and half French; with Ben Weiss, ‘dj’ and co-owner, she has two daughters; her fingers are as used to chopsticks as they are to forks. That’s why her restaurant, Yubi (Muntaner, 185), is like this. We tell you.

Gonzalo Álvarez was born in Caracas, trained in Barcelona, ​​has spent 13 years in Tokyo and has returned to the city that made him a chef with a restaurant where he mixes East and West in dishes such as parpatana sauce with a reduction of sake, tuna broth dry and ginger, and peas with crunchy black sausage, cod tripe and ‘kimchi’. It is in the street of Benet Mercadé, 21 and is called Morralet.

Alberto García Moyano always visits restaurants with lunch menus to take off his hat. And in this unique ‘family’ winery-bar-restaurant in the Putxet i el Farró neighborhood they have one available with four options of first and second, dessert and drink for €13 which, he says, he would not dare to come down from his podium staff. This is what they feed at Bodega Josefa.