Inspired by the bodegas and taverns of northern Spain, one comes here to taste a house vermouth and nibble on Iberian charcuteries with their fingertips, or one stays all night to chain tapas and discover bottles of Catalan wine.
Catalan chef Sylvain Roucayrol, originally from Ceret, has conceived a menu in the colors of his country. He mixes classic dishes like the bomba de Barceloneta or the tortilla of his childhood with more free and inspired dishes but always in the Catalan vein. The choice of products is, for its part, at the center of concerns, always with the idea of emphasizing the latter.
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