Malpaso

Santi Colominas –in the kitchen– and Sandra Baliarda –in the dining room– have been working together for quite a number of years in different Maresme restaurants. Their concept in the Catalan capital is more daring, and they have come up with a modern yet welcoming interior design for it that fits in well with their food. The menu changes all the time so it is difficult to recommend one particular dish. Among the starters, there are stuffed potatoes with pig's feet and duck's liver, sardines and buey de mar (large brown crab) with avocado and quince jelly, the wild boar cannelloniwith Tou roi (cheese) and mandarin and the Santa Pau green bean salad with veal tongue and Dublin Bay prawns. Among the main courses, we can recommend the freshly caught fish accompanied by rice and sea anemones and citrus fruit, the cod steak confit with prunes, broad beans and chunks of Majorcan sausage, rabbit loin stuffed with snails with an onion, tomato and Campari pastry, the pigeon breast with its truffled pâté and tupí cheese, and the veal fillet with a cake of garlic shoots, blancmange and peas. And finally we come to dessert where we can choose between an excellent green tea cake or pears in red wine with mel i mató (soft cheese and honey). The service is attentive and personal, with a good offer of wines organised by Anna López de Lamadrid; this includes 140 national wines and around twenty foreign wines. They offer an interesting tasting menu made up of two starters, two main courses cheese and desserts. It is possible to include wine matching. There is a small space on the ground floor that is ideal for groups. A tree painted on the wall leads to the first floor comprising a variety of rooms, holding up to forty diners.
Average price
Medium
Low
Location
City centre
Services
Credit cards accepted
Air conditioned
Music

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