A Michelin star and eight other restaurants weren’t quite enough for Carles Abellan, one of Barcelona’s top chefs. He recently inaugurated La Barra in Barceloneta, which specialises in locally-caught fish, cooked on the grill, tapas-style or in hearty stews. Pickled cauliflower and octopus, anchovy tortilla, and stingray stew made with chickpeas and chicken broth are just some of the other creations on offer that demonstrate Abellan’s culinary talent—applying contemporary techniques to reinvent old recipes. As the name suggests, two barras, separated by an open cooking station, are at the centre of the restaurant, and kitchen cameras show diners every dish in the making.
La Barra. Pg. Joan de Borbó 19.