BarrioAdrià:onedistrict,five joints
Tickets
Evening-onlymodern tapasbar, itsmenupacked
with incrediblycreative small plates,with sweet treats
served inaseparatedessert room.
Bodega 1900
Abuzzyall-daybarwithamenuofmostly
classicdishesdesigned toaccompanyvermouth.
Pakta
Ambitious, dinner-only, Japanese-Peruvian (Nikkei)
offering twodifferent setmenusoverseenbychefsKioko
Ii (Japan) and JorgeMuñoz (Peru).
HojaSanta
Evening-onlycollaborationwithMexican chef
PacoMéndezwithamenu inspiredbythe regionofOaxaca.
NiñoViejo
For all-dayMescal and tequila-fuelled fun, this
is a laid-back tacobar locatedwithin the samebuildingas
HojaSanta.
Enigma
Dinner-only, due toopen inFebruary2016, itwill
serveonly24guests eachdaywhowill strap themselves
in for a50-course, two-and-a-halfhour, envelope-
pushingadventure.
elbarriadria.com
Albert’scitytips
Tibidabo
“It’s anold-fashioned
amusement parkup in themountains,
withapanoramicviewof thewhole city
andanicewalk.”
tibidabo.cat
GranjaMViader
“Breakfast atGranja
Viader, aclassicmilkbarwithavintage
interior that’sbeengoing formore than 100
years. It’sownedby the family that invented [popular
local chocolatemilkdrink] Cacaolat.”
granjaviader.cat
MagicFountainofMontjuïc
“There’s a light show in the
eveningswithmusic. I think it’sbeautiful, it’sBarcelona.”
MercatSantaCaterina
“It’snot as famous as
LaBoqueriabut it’s less crowdedand thesedays it
offers amoreauthenticexperience. Theyput this
beautiful new roofon it back in2005 that’sdesigned
tobe seen from theair.”
mercatsantacaterina.com
59
JULY 2015
launch, openby February 2016. Enigmawill serve only
24 guests eachday andwill be an immersive experience,
guestsmoving todifferent areas as theywork theirway
through 50 servings over two-and-a-half hours. He says
€4,000has been spent tohave the exact flowof thewhole
spacemocked-upwithplastic sheets and cardboardboxes.
“We’ve left thebest to last,” he sayswith smile.
Beyond the restaurant therewill alsobe an atelier in the
samebuilding, something that he feelswill transform the
way all of his businesses function. “That’s going tobe the
engine that pushes all of the other places andweneed it.
Sometimes it’s horriblehere, we endupwith45people
havingmeetings and it gets claustrophobic. It’s bad for the
team and it’s bad for creativity. Oncewehave this space to
create, thenormal routineswill not be interrupted at the
other restaurants and theywill functionbetter.”
The endgame is for the five restaurants to function
individually and as part of a collective. “Eachplacemust
have its ownpersonality. I want each restaurant tohave
its own language,” he says. “We’renot there yet, I need
another couple of years. Forme itwill be finishedwhen
you eat in the five restaurants in five completelydifferent
styles but feel that they that are obviously connected.
Like five verydifferentmovies by the samedirector.”
bcn50.org
FLYTO
BARCELONA
THREETIMESDAILY;
IBIZA
TWICEWEEKLY
BRUSSELSAIRLINES.COM
AlbertAdria’sBarcelona
