When it comes to food in Barcelona, creativity is pervasive. Over the years, chefs have transformed their craft into somewhat of an art merging the strength of both their rich culinary and art tradition. Here, the cuisine is innovative and intellectually stimulating attracting worldwide recognition. However, rather than intimidate culinary newcomers, the scene has only emboldened them further.
Gresca’s chef and owner Rafael Pena is one such newcomer. His restaurant is another installment of the ascendancy of “bistronomicas”, where haute gastronomic and traditional cuisine collide. The result: intelligent and inventive cooking that is as enlightening as it is satisfying. Pena makes a concerted effort to source locally opting for robust produce rather than mediocre mainstays. His minimalist, ingeniously crafted dishes reflect both his sharp talent as well as the local terroir and rich food culture.
Offerings, such as John Dory with artichoke or the Egg Souffle with Creamed Ham, are evidence of this inclination. If you’re overwhelmed by the menu, opt for their tasting menu and sample a range of delicacies such as octopus, sardines and ginger squab.