Ceviche, a raw fish dish native to Peru, is the dish of choice at this contemporary new bar in Poble Sec, although you’ll probably be surprised to hear that it’s a Londoner and a Scotsman who are behind it. Long-term Barcelona residents Rob Jansz and Peter Williamson believe that experimentation and exploration of different flavours are the key to interesting and innovative flavour combinations. At Lascar, ceviche was chosen as the main cuisine on the menu (though other dishes are also available), as the owners feel it is a dish that fits in well with the Barcelona backdrop; it’s cold, light and perfect to enjoy in the sun. Being low fat with clean, fresh flavours, it’s also ideal for Barcelona’s many health-conscious residents. The pair chose the Poble Sec location, as its up-and-coming vibe and evolving culinary scene seemed perfect for this bar with a twist. At the front of the restaurant, the pisco bar has become just as popular. Pisco is a white brandy, also from Peru, but in Lascar, like everything else, the owners have put their own spin on it with a variety of flavours and cocktails, making for a great place to pop by for a drink on a Friday or Saturday night, when the place is buzzing until midnight.
Lascar. Roser 74.