The medieval neighborhood of Born is situated in the heart of Barcelona, Spain, near the Picasso Museum and the church of Santa María del Mar. Its narrow streets, quaint squares, and beautiful corners make it a mandatory stop when visiting Spain’s second largest city.
In recent years and thanks to a major renovation, Born has become a place for innovation and modernism comparable with New York’s Soho, the Marais in Paris or Berlin´s Friedrichshain. Its old buildings have gained popularity among artists, fashion designers, chefs and food lovers, who have turned the neighborhood into a seminal attraction for those who enjoy the genuine Catalan cuisine and the Mediterranean diet.
Our gastronomic journey begins at Llamber, located at number 5 Fusina Street, next to the Born market. This project is led by Fran Heras in the kitchen and Eva Arbonés as maître and sommelier. Llamber is a combination restaurant-tavern, which was once a fruit storehouse. Currently modern and nicely decorated it offers very personal and excellent tapas, such as cockles from the Galician coast or the marvelous Mediterranean red shrimp. It has fantastic Catalan wines and a jovial and attentive service.
1. Llamber. / 2. La Vinya del Senyor. / 3. Oaxaca. / 4. Ikibana. / 5. Saboc. / 6. Manolete.
Just opposite the beautiful church of Santa Maria del Mar, at number 5 Plaça Santa Maria, La Vinya del Senyor is a haven for lovers of fine wines, cavas and champagnes accompanied by signature dishes. Meanwhile, Disset Graus, located in San Joan Antic number 3, exudes a pleasant atmosphere with good music and an excellent choice of wines, cocktails, craft beers and exquisite gourmet dishes.
You will also find international proposals in Born, including Oaxaca, located in Pla de Palau 19 and headed by chef Joan Bagur, a Spaniard whose heart loves Mexico. Also, the peculiar Ikibana, located at 32 Passeig de Picasso, distinguished for its successful fusion of Japanese food with the tastes, textures and aromas of Brazilian cuisine.
Saboc is one of the newest restaurants in the area. At Fusina No. 3, the menu is based on four cooking processes: raw, cooked at low temperature, fried or steamed and grilled. Saboc is particularly interesting because diners can taste the same dish prepared in different ways, served on small plates or ready to share family style.
And for those who prefer the classic tapas reinvented with skill and creativity, chef Pruden Izquierdo will prepare the best at Manolete, located in Paseo Isabel II No. 2. Some of its irresistible proposals are the Tiradito, a sea bass carpaccio with cornbread, creamy potatoes with octopus or their iconic gazpacho. ■
