Tram-Tram

Located in a former Sarrià house, the Tram-Tram maintains a warm, romantic feel divided into different dining rooms. Some are bigger and decorated in a modern style; others are more intimate, for lunches and dinner in good company. However, they all have an elegant feel and encourage you to enjoy the great food in your own time. Their chef, Isidre Soler, and his entire team work on recipes where the quality of the raw material is the most important aspect. Subsequently, experience and imagination do the rest, and dishes are brought to the table with excellent presentation. Some of its specialities are creamy rice with crayfish from San Carlos de la Rápita with baby vegetables; three textures of artichokes, foie gras and free range eggs with truffle sauce; sardine cake with baby vegetables, buffalo mozzarella, quince jelly and pine nuts, or the wild mushroom stew in season, with homemade gnocchi. The fish, mainly from the Palamós and Roses docks, comes in the form of a cod loin with a tripe and chick pea stew; hake cooked at 64 degrees with leek on truffle vinaigrette and Jabugo ham, or the tuna tataki with consommé, detexturised apple with a ginger and citrus flavour. Product quality continues with the meat dishes. They have come up with ideas such as roast pigeon with fresh figs and chestnuts, roast suckling pig with pear compote, 24 hour kid, stir-fry of cereals and wild mushrooms with creamy goat's cheese or the sweet veal with cinnamon and Puigcerdà pears. If you're spoilt for choice, you can also choose the Festival tasting menu that includes two tapas, four dishes, a selection of cheese and desserts. Isidre always reserves the right to include the odd surprise or two. Its wine cellar has over a hundred references from different denominations of origin, from the practically essentials to some less well-known names, although always great quality. '
Average price
Medium
Location
Urban
City
Services
Credit cards accepted
Wine list
Air conditioned
Private dining rooms

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