Streetlife: Passatge de la Concepció
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Elj Apo Nés
With an open kitchen and origami adorning the walls, ELJ APO NÉS is set in a minimalist space with long wooden dining tables. “All our food is of the highest quality and takes around 10 to 15 minutes to prepare,” said manager Emilio Fernandez. “Our speciality dishes are the black cod, the dumplings, and the salmon and tuna sashimi.” The restaurant also has a Japanese barbecue, where chefs prepare kushiyaki (grilled skewers of meat) over natural charcoal, and a mini oyster bar for those in the mood for something special.
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Tragaluz
Located above ELJ APO NÉS and below a glazed ceiling, this three-storey restaurant offers sunlit lunches and fine dining under the stars. Interior designer Sandra Tarruella selected warm hues, terracotta pots, silk-cushioned chairs and beautiful table settings to create an elegant backdrop to the Mediterranean menu. “The most unique thing about the restaurant’s layout is that, in order to reach their table, customers have to walk through the middle of the kitchen, where they can see dishes being prepared,” said hostess Mar Exposito. Two standout dishes are the Girona beef sirloin with manchego cheese cream, and the Puglian burrata with Barbastro tomato and basil pesto.
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Mordisco
The third in this passatge’s trio of restaurants by Grupo Tragaluz, Mordisco has an airy, greenhouse feel thanks to the leafy plants, sweet smelling flowers and tall windows that make up the back wall and roof of the dining area. Priding itself on its commitment to delivering fresh and healthy food, restaurant director Martin Segura said, “Nothing on the menu is pre-cooked. We make everything to order.” Although salads, meat and fish are available, Segura revealed that the most popular dish on the menu is the open-faced omelette with mushrooms, black sauce and traditional Bhutanese potatoes. For customers with limited time, there’s a store at the front of the restaurant that sells menu items to take away, as well as wines and gourmet canned foods.
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Boca Grande
Boca Grande and its adjoining upmarket cocktail bar, Boca Chica, serve up a lesson in class and sophistication. Interior designer Lázaro Rosa Violán uses dim lighting, Persian carpets and vintage photos to create an extravagant space with a clandestine ambience. There’s even a stag’s head and elephant tusks hanging upstairs in the bar, adding an old-world touch to the establishment. The design is not the only thing here that exudes luxury, however. The menu, with dishes such as grilled Mediterranean red prawns and langoustines, bluefin tuna tartare, scallops with Iberian ham, and French oysters, succeeds in delivering an exclusive fine dining experience to match the decor.
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Petit Comitè
Opened eight years ago, the second restaurant of Michelin-starred chef Nandu Jubany specialises in combining the traditional flavours of Catalan cuisine with contemporary presentation. “Nandu loves Catalan cooking and experiments with the best seasonal, local products to give each customer a gourmet experience,” said hostess Claudia Bru. The menu reflects the chef’s passion for his homeland with personalised dishes such as coca with duck liver and caramelised apple, stewed veal ossobuco with aubergine, grilled red shrimps from Blanes, and sea cucumber rice.