Travel Reference
In-Depth Information
gie burgers to a ploughman's, and cupcakes and good coffee are available all day. Head to
the roof for a small, leafy terrace on which to browse the day's papers.
CATALAN
FÀBRICA MORITZ
€3.70; 6am-3am; Sant Antoni)
With the help of architect Jean Nouvel and chef Jordi Vilà, this microbrewery from the
people behind Moritz beer has been rebuilt and opened with great fanfare as a vast food and
drink complex, with wine bar and restaurant. The tapas and more substantial dishes com-
prise all the cornerstones of Catalan cuisine and plenty more, but be prepared to queue.
CATALAN
BODEGA SEPÚLVEDA
€10-20; 1.30-4.30pm & 8pm-12.30am Mon-Sat; Universitat)
This tavern has been showering tapas on its happy diners since 1952. The range of dishes is
a little overwhelming and mixes traditional (Catalan faves like
cap i pota
- stew made with
bits of the calf you don't want to think about) with more surprising options like
carpaccio de
calabacín con bacalao y parmesán
(thin courgette slices draped in cod and Parmesan). You
can hang out until 1am.
The main dining area is out the back and downstairs, with a small, low-ceilinged area up-
stairs.
MODERN SPANISH
TICKETS
7-11.30pm Tue-
Fri, 1.30-3.30pm & 7-11.30pm Sat, closed Aug; Paral·lel)
This is, literally, one of the sizzling tickets in the restaurant world, a tapas bar opened by
Ferran Adrià, of the legendary El Bulli, and his brother Albert. And unlike El Bulli, it's an
affordable venture - if you can book a table, that is (you can only book online, and two
months in advance).
It's a fairly flamboyant and modern affair in terms of decor, playing with circus images
and theatre lights, while the food has kept some of the El Bulli greats such as the 'air
baguette' - a crust larded with Iberico ham, or the slightly bonkers 'cotton candy tree', with
fruit-studded candyfloss clouds served on a small bush. The seafood bar serves a slightly
more serious option of oysters, tuna belly, and delicate fish skin in a paper cone.
