At the time, it was the leading restaurant of the bistronomic movement: those restaurants located in an Eixample neighborhood bar that squeezed the maximum quality and inspiration from the ingredients, with one foot in the lunch menu and the other in creativity.
Rafa Peña has become an undisputed gastronomic leader, a chef with daring creativity and grounded approach. His cuisine is highly creative, with one foot in the visceral Catalan tradition and a touch of French influence. Like the cod with tripe and mushrooms. Or the tongue and ear 'nems.' And let's not forget about the veal sweetbreads with chanterelle mushrooms that make our mouths water!
Gresca is no longer just a small bar with a minimal team, but a symbol of independence and honesty in the kitchen.
Average price €40
Info: https://www.gresca.rest
Rafa Peña has become an undisputed gastronomic leader, a chef with daring creativity and grounded approach. His cuisine is highly creative, with one foot in the visceral Catalan tradition and a touch of French influence. Like the cod with tripe and mushrooms. Or the tongue and ear 'nems.' And let's not forget about the veal sweetbreads with chanterelle mushrooms that make our mouths water!
Gresca is no longer just a small bar with a minimal team, but a symbol of independence and honesty in the kitchen.
Average price €40
Info: https://www.gresca.rest