At Oyster & Sea Bar by Ostras Thierry you can taste the Fine de Claire, the Spéciale de Claire which is from the Marennes-Oléron region and the Utah Beach Special from Normandy. Thierry Guillemet has one foot in France, which he often visits to choose oysters raised by the best specialists, and another in Eixample, where he serves them. There is also marinated raw fish such as tartare and ceviche to enjoy. In addition to having oysters as a star product, the Joel’s Oyster Bar menu is complemented by top quality seafood like lobster, shrimp and king crab which are always served cold. Among the varieties on offer, the natural, ponzu and trout roe stand out, also marinated or with cucumber and green apple. Ostrasgouthier Joel’s Oyster Bar (Mercado de La Boquería)Īt the heart of La Boquería market is Joel’s Oyster Bar, the gastronomic proposal of chefs Romain Fornell and Óscar Manresa, who collaborate with Joël Dupuch, the sixth generation of a family of oyster farmers from Arcachon. Among the unbeatable ones, the Belón, a flat oyster with consistent flesh and finished with a bitter hint – and the Sélection Gouthier which is fleshy, almost sweet, with an almost hazelnut aftertaste. Gouthier Bar de Ostras is located in the Plaza de Sant Vicenç de Sarrià, they offer up to 13 different types of oysters on their menu and they will also be able to advise you depending on what you want to discover or try. You will discover several ways to enjoy them, as ceviche, marinated and even with potatoes. There you will learn that Normandy oysters do not have the same taste as those of the Ebro delta, nor that of Brittany oysters. If there is a certain oyster culture in the town, it’s largely their fault. Plaça Víctor Balaguer, Barcelona classic and pioneer who landed in Sarrià in 2005. The session also includes half a dozen oysters, a welcome glass of cava, two glasses of wine and four tapas for 45 euros per person. to 12:00 a.m., Barcelonans can take a course to learn how to open them and improve their knowledge on the subject. El Casal also shares its know-how and passion for oysters through workshops. Customers can choose between several varieties: special, open sea or fine de claire. There is a refreshing deal with Sauvignon blanc for 35 euros and with Étienne Calsac champagne for 65 euros.įor any type of event, the restaurant even offers takeaway food. Sold between 20 and 24 euros a dozen, the oysters are always served at night, and at noon only by reservation. Every Thursday, El Casal receives oysters directly from Normandy, Utah Beach or Blainville-sur-Mer. Simon and Jules, two Norman brothers, have created this place, where customers feel good thanks to the eclectic decoration and music. Joel’s Oyster Bar (Mercado de La Boquería)Įl Casal opened its doors in 2011.
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