Two restaurants to enjoy food and culture: the new Cafè Pablo and the Amagat Pizzicato | Gastronomy

More novelties in the crimes of the old part of Barcelona, ​​which seems to need to recover its seus veïns. Late night is one of the best times to walk through Ciutat Vella and if the destination is with good restaurants you will face more. The Double Letter combination also includes culture so it parlem Pablo’s Coffeethe new bistro of the Picasso Museum, and Pizzicato, the Palau de la Música’s amagat restaurant. Two ideal llocs to stimulate all feelings.

The Picasso Museum at the restaurant

The building of the Picasso Museum is a box of surprises with many faces to discover, with the large room and the two terraces that occupy the new Pablo’s Coffeethe first restaurant of the famous museum, d’estil bistrowhich has become the premiere of the week. A project between the good intentions of French-born director Romain Fornell and the current director of the museum, Emmanuel Guigon, also reached the country. So it’s not surprising that both the menu and the restaurant’s interior design remained so French.

Note that the gate is not seen from the outside, but rather that you cross one of the great portals of Carrer Montcada to arrive – there, the two drivers fly that Barcelona residents discover this new place, with a menu that encompasses the local cuisine and the French: foie gras micuit, cargols to Burgundy, pâté en croûte, Robuchon-style escamarlans or entrecôte with Paris sauce, accompanied by a creamy mashed potato, are served with various tapes such as classic croquettes, Joselito pork or mimosa ous. The menu is not very extensive, but it is refined. At midday, Cafè Pablo offers two formulas for 18 and 20 euros and also a children’s menu for 12 euros.

The restaurant has the mateix hours that the museum and the cuisine are always available, a way to adapt to the varying hours of the centre’s visitors, most of whom are tourists. You can fry, eat, soup or light something at any time. Vaja, a space to always keep in mind that it is back to Born, and that the director of the Museum dreams of turning into a gathering place, in the style of the cafes and bistros of Paris that Picasso will frequent along with the esclat de les avant-garde at the beginning of the 20th century.

Café Pablo, with affordable prices for Barcelona residents, is not the museum’s only claim to attract the local public. For a couple of months we offer the free program ‘Picasso convida’, with guided visits to all the sales, games and talks from 7pm to 9pm, an initiative aimed at the Catalan public. According to Emmanuel Guigon, in the last few years it has been fine and currently 20% of the Picasso’s visitors are from here. Amb bons platforms a taula, encara it will be easier to seduce them.

The delicatessen from Pizzicato to the Palau de la Música

In a score, a pizzicato indicates that the notes must be pinned on both sides, delicately pressing the cords. A delicacy that Pizzicato, the most gastronomic restaurant in the Palau de la Música, also offered a la carte cuisine, with a sophisticated proposal with the modernist style of the Orfeó Català. It is not combined with the large menjador that is on the ground floor of the building, this is a smaller and more illuminated space, located in the spaciousness created by the architect Òscar Tusquets. It is accessed by a ladder and has a small terrace from where you can see the ground floor.

There are some days that have released the late menu (they change it every three months) at the hands of Luciana Russo, an Argentine chef who has been in Spain for more than a decade and has worked in many renowned restaurants, such as Martin Berasategui, Culler de Pau or the Gresca. Together with Eduardo Andrés Hernández, they prepare a cuisine with local products but with dishes that have a mix of here and there. The menu is not long but it is a bit long, and is divided into four sections: oysters, rebost, breads and plates.

Few restaurants currently do without oysters with aperitius. Here there are three types and one of them above the Iberian chin. The rebost supplies classic starters such as anxoves, Iberian gla pork, croquettes or laminated Sòria torreznos; and the breads, grilled with olive oil or coca with tomato, are guaranteed to arrive from the Pa de Kilo forn. The main theme is a fortnight of dishes, some originals with a version of torrija with brou, stewed galta and smoked bolets, or the moll de l’os with smoked eel.

On the late menu, highlights include dishes with the comfort of grilled meat, such as green vegetables with gremolata (green sauce) and rovell d’ou confit; red cabbage with mandarin orange and codony allioli; the galta de ratlla with bolets and escabetx de pollostre; the picantó with amanida of nap, magrana, spinach and bolets, or the llom altadurat with maionesa of romaní, which is accompanied by stewed cabbage and potatoes. On the wine list, we tried a mix of classics, with Rioja, and natural vines with wines from the Mas Gomà cellar. A racó to discover sense presses.