Chef Àngel Pascual and his team left behind sixteen years' work in Prats de Lluçanès to set up in the Barceloneta market. They still have the Michelin star that they were awarded in Osona. And their creative cuisine is every bit as good as it was before. The premises are eye-catching yet practical and maintain the same metal structure as the market they call home, with windows overlooking the renovated Plaza de la Font. The menu changes every season. There are a series of aperitifs to get your juices flowing and dishes such as Penedés 'pata negra' chicken cannelloni with smoky Idiazábal bechamel sauce and shavings of foie ; pickled red mullet with apple vinegar, black trumpet mushrooms and sweet onions, rice with sea anemones and sea cucumbers, among others. Its main dishes include gilt head bream cooked with juice of buffet black potato; Bresse pullet cooked at low temperature with flavours infused with whisky and caramelised prunes; tuna belly with spicy rice and snails; cuttlefish stir-fried with black rice; char-grilled cod with Swiss chard, potatoes and garlic shoots; marinated kid confit with aromatic herbs and truffle or oxtail with creamy soft Tilos cheese and cherries stewed in red wine. Coming to the desserts, we recommend the tarte tatin made with bananas with mandarins and coconut, cherries in wine and cinnamon milk ice cream, or the chocolate fondant, with a passion fruit, mint and watermelon sorbet core.
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