“We are a traditional restaurant, offering updated Catalan cuisine, and we are constantly searching for the best fresh and seasonal produce. The restaurant is ideal for gatherings and for all those who enjoy a good meal. We strive to take care of all the details, provide a comfortable ambiance, and an excellent experience.”
Just a few meters from the Tramendu Bar in La Bordeta, Jordi Marzo opened Tramendu Encenem Els Fogons. Their food is truly excellent. Marzo, a dining room manager who worked at Roca Moo and Petit Comité, among others, is supported in the kitchen by chef Juanjo Rodríguez Thomas, a cook he coincided with at the aforementioned temples of Catalan cuisine.
The recipes that come out of the kitchen pay homage to the most powerful and flavorful Catalan cuisine, but executed with a creative and haute cuisine touch. Here they have exploratory intentions of the most down-to-earth Catalan food, whether from the sea or the mountains; for example, they revive that primitive bomb, the 'enmascarada' potato (a potato chopped with black sausage and bacon), turning it into a delicate finely chopped potato, with roast juice and poached egg, or 'morralets a la brutesca' made light and delicate, full of Mediterranean nuances. And make sure you try their complete version of cod.