Tickets Bar. Avinguda del Paral•lel, 164
Albert Adrià is a talented cook whose virtuosity runs in the family: his brother is the famous Ferran Adrià, one of the world’s top chefs. Both brothers began making tapas at the restaurant El Bulli in 1991. After going through various catering business, Albert engaged Ferran in a new venture that also included brothers Juan Carlos, Borja and Pedro Iglesias, owners of the restaurant Rías de Galicia, a landmark seafood place in Barcelona. They decided to open the Tickets Bar the purpose of this project is “to provide a fun way of eating that invites the customer to become part of a play, a chorus line, a vaudeville circus: the protagonist of a singing entrée; a mise en scene of life itself.” The place has several bars with different gastronomic specialties where you can enjoy tapas of exceptional beauty and unique flavors. We recommend the Manchego cheese mousse in a mini airbag with hazelnut oil caviar, grilled oyster with cantaloupe broth, or desserts like the “cortado de tiramisu”, the iced coffee, the mascarpone mousse, and the soaked brioche. Tickets Bar is a way of enjoying life through gastronomy.Ten’s Tapas RestaurantTen’s Tapas Restaurant. Calle Rec, 79
In the iconic Born district, at the AbaC Restaurant, awarded two Michelin stars, acclaimed chef Jordi Cruz serves tapas in a modern environment that follows AbaC’s philosophy: tradition and avant-garde in equal measure. Cruz defines his tapas as “uncomplicated concoctions, but tasty and attractive, but without going crazy; a good quality product.” In addition to its ten ever-present tapas, the restaurant offers more sophisticated options that change weekly. Not to be missed are the tuna tartare with cured egg yolk, lime, onion, sesame and wasabi; the aged juicy carnaroli with foie gras and lobster, and a delicious dessert called “chocolate textures” that contains coffee, cocoa, toffee, and licorice.
L’eggs
L’eggs. Passeig de Gracia, 116
The term L’eggs comes from the fusion of the article “the”, L in Catalan, and the English word “egg”. This restaurant, expertly led by chef Paco Pérez, is a tribute to the egg, expressed in countless ways. At L’eggs, eggs come accompanied by the best artisan bread and the finest Iberian Gran Reserva acorn ham from Arturo Sánchez, which is hand cut tableside. The wild asparagus omelet and red shrimp, or the quail eggs over grilled marrow are just fantastic. Moreover, the eggs are complemented with delicious cocktails made by mixologist Javier Caballero, all enlivened with gorgeous music until 3 am. ■
