Menu of the day: Can Massana, fricandó with fries


  • The three starter cannelloni are au gratin and served on a circular ‘inox’ plate, the traditional one

It is with great enthusiasm that I begin this series of articles/reviews/whatever-about one of the most popular forms of gastronomy on this side of the Mississippi. And I say illusion because, although it is true that we are in a part of the planet where we are known by the tapas, dishes, portions, pinchos and other assimilable variations, garments should not hurt us to recognize one of our most iconic —but not exclusive— gastronomic-social customs: the menu of the day.

From this corner(quote) of the network I have been proposed to talk about this beloved habit who, who writes to you, practices regularly. Accepted the challenge, I hope that, among many subordinates, I can explain some of the places that are stepped on throughout the geography that I am visiting.

Can Massana

C/ de Mallorca, 344. Barcelona

Phone: 934.591.392

Menu: €11.50

I am neither the first nor —I hope— the last to do so (how many great chronicles can be read out there about these places), but in this corner we are going to try tune to popular houses, understanding the term mainly in its fourth meaning of the RAE; and, hence, that the bar has been set in €15 per guest. Exceptions will be made, of course.

To launch the series, I am going to start with one that I had never visited, so excuse me if having discovered a new place to go tinges these lines with an unusual euphoria. It’s time to go to Dreta of Barcelona’s Eixamplealthough by the hair, because Can Massana is touching the neighborhood with the name of one of the most well-known attractions of the city, the Sagrada Família.

An area certainly affected by tourist pressure (and all that this entails) but that, without any surprise for the undersigned, still enjoys places that deserve to be claimed. You could have started with another jack-knight-and-king house, but here we have come to play.

When you enter Can Massana, a beautiful tubular-shaped bar-restaurant, you are welcomed by a classic bar and a poster of its —also— well-known sandwiches, which will have to be tested some day, because the thing looks serious there. But, to which we are going: go to the charming couple that runs it, say that one to eat (that pleasure) and sit in the dining room in the back. Cozy is the word that comes to mind right now. Well.

The menu costs €11.50. There are four first course options and another four second courses, with a bit of everything in terms of the meat/fish/vegetable axis that, if you lengthen your neck a bit towards the passageway in the room, you will see that there is work there. There are better or worse options, surely; but that is also something subjective and I have no doubt that you can enter with different needs depending on your day.

In my case I went to what I went, as I always try: first, gratin cannelloni (they still exist in daily menus!) and second, fricassee. In the absence of flan (I’ll be back, now), exhausted by the demand of those who came before, I threw myself -with great success- for the Catalan cream.

The three starter cannelloni are au gratin and they serve on a circular ‘inox’ plate, the traditional one. That, a priori, already gives some comfort to those who subscribe. And, when stabbing the fork for the honor roll (even more important to do it if you eat alone), expectations are met: creamy, tasty and well gratin.

The fricassee, oh, the fricassee, that you can eat with mashed potatoes (if you’re lazy) or with chips. Me, fries. And I will tell you that the reason for this lies in the simple reason that there is a syllogism that I practice with fervor: if there is ‘homemade’ potato chip (what does that mean?), a catastrophe should occur for the rest to go bad.

Sometimes it is fulfilled and many others it is not, but we must not stop believing. In Can Massana they are also practitioners and they accompany the fricassee with fries at the height of the menu that this fricassee has. The meat is undone using only the fork, accompanied by a well blended and powerful saucein which the fries swim to taste and without unnecessary soaking.

The Catalan cream can be ordered without burning and burnt. And burned, of course. Well, another success to the sack (not all will be successes, I also tell you). Spoon blow to break the sugar layer, and scoop up the cream. And eye that there was also custard, I have no doubt that they are also tremendous.

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Come on, it’s going to come back, because there is life in tourist areas and you have to practice it ‘manque’ despite whoever regrets it. Until more see.


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