Coure

Chef Albert Ventura, bringing his excellent creativity to the table, has made the Coure restaurant one of the most promising names on the current Catalan gastro-scene. The premises are entered down a staircase. It is modern and minimalist, divided into two dining rooms - smokers and non smokers - decorated in light tones with comfortable spaces encouraging you to have a good time at the table. Coure's menu offers a whole range of combinations demonstrating just as much imagination as quality. They make starters such as cherry gazpacho with cockles, the cannelloni of foie with strawberries or the onion soup with egg, quinoa and ravioli of Comté cheese. Other dishes show the clear influence of old-time Catalan cuisine. This is the case of the vegetable stir-fry with bacon or the warm brandade of cod with pine nuts, acidic apple and honey. Highlights include fish like mullet with summer truffle, monkfish with artichokes, green asparagus and romescu sauce, or sea bass with tomato confit, sweet almond and courgette flower. Among the meat dishes, oven-roasted Iberian suckling pig with apple, rabbit loin with pears in wine, octopus and chocolate or lamb with mashed potatoes. They also come up with creative desserts and an interesting wine list, with products selected from Spain's different denominations of origin. Its tasting menu, with larger portions than you might imagine in this type of restaurant, maintains very good value for money.
Average price
High
Medium
Location
Urban
City
Services
Credit cards accepted
Wine list
Air conditioned

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