Finorri i Windsor: refined Catalan cuisine in Barcelona | Notebooks

Traditional cuisine is gradually conquering the spaces of Barcelona. If ultimately the majority of openings have become more geared towards daily or informal proposals, restaurants that focus on refinement have also begun to open, with more refined menus and elegant menus of taules dressed in white sweaters, optimal for special dishes, and encertats for every day. This is the Finorri house, which was recently inaugurated in Ciutat Vella, and its name indicates where the streets go. But they wore taules and organized Catalan receptions, like the one in Windsor, inaugurated in 1996 in a main building in the Eixample.

Finorri, what is the name called

Hello everyone, Rambla avalanches, many of which have been open for a few years, the Los Caracoles restaurant has celebrated 190 years of history and Can Culleretes has been adding many services since its opening in 1786. Among these few sets, in addition to these two emblems of the city, there is also Finorri, a place on the ground floor of the Hotel Comtal that will seduce the people of Barcelona, but also its customers and visitors to show them home cooking with Albert Soteras, Josep Nicolau and Marc Vitega.

Braised meats, stews and off-menu dishes, always with the common denominator of tradition, are the essence of the dishes, which arrive at the table with a delicate and elegant atmosphere, with English green velvet sofas, beige painted walls and large lamps that give a precious air to interiorism. Comfortable refinement for an àpat that can end at the counter, transformed into the epicenter of the cocktail bar by the sea, and in the kitchen seen from the outside.

But it is not scary, it is not a book of labels, it simply comes with comfort and good taste, with a good wine and good wines that the sommelier Lluís Roig will recommend to us. Hi, you could eat both a fish and a grilled meat, as well as a sea seva gaudir and muntanya. There is no need for the classic chicken stew with escamarlans, but they also surprise with the succulent stuffed albergínia of calamari, bolets and botifarra del perol or the tendres mandonguilles with rap galtes.

The menu is always a must because we can surprise you with porcini mushrooms from tired Iberian cuisine Maldonado and your curat, a seasonal delight; But you can also try simpler dishes with generous macaroni au gratin or fine baked croquettes, always with local products.

Finorri is the project of the Germans Santiago and Carolina Rama, second generation of the Hotel Comtal, opened in 1893 and managed by their maternal family since the 1980s. The lot is currently being renovated into a 4-star boutique hotel, and Finorri will be the gateway for residents of Barcelona, ​​regardless of the hotel and its street. Transfer the tea prize because with them you write: Bon pa, bon vi i bona taula es senyal de bona casa.

Windsor, home menus

After the release of the Menu Barcelona, ​​​​there is a tribute to Nèstor Luján, with dishes such as farigola soup, Cau Ferrat taronja ànec and llagosta with tartar sauce from the old Ritz, the Windsor restaurant, located in an elegant modernist apartment just renovated, is here praised by any menu in Catalonia, benefiting from the coincidence with the name of World Region of Gastronomy, a proposal that aims to stretch the boundaries of the generation.

It is a gastronomic homage to the land, tradition and Catalan identity, with a journey that goes from one end to the other and from the sea to the mountains and in which the restaurant, under the direction of Joan Junyent since ancient times, strengthens its commitment to its culture. The Mediterranean coast, the inland plain and the Pyrenees are the three acts on the menu, also served in the taules with these immaculate valleys.

Each dish tells a story of our house and the party begins with the aperitif, with the six escopinyes, anxoves de L’Escala and potatos fregides, all accompanied by triat and regat with vermouth. From the sea come the canyut with vinaigrette, the vermella prawns in salt, the bacallà bunyol or the mandonguilles with sipa, a transitional dish to go inland, with coca de reccapte d’escalivada, coca de reccapte d’escalivada, coca de reccapte d’escalivada, coca de reccapte d’escalivada, coca de reccapte d’escalivada, coca de coca de reccapte d’escabetx and muslin d’all or truita de bolets en escabetx. To finish, trinxat de la cerdanya, aranese pot and caneló de cervil with dishes representative of the Muntanya areas.

The main desserts are crème brûlée, but they come accompanied by catànies, carquinyolis, mel i mata and a Moscatell porronet. It is possible to sew the excess, but there are all the plates to try a mica here and there without passing. I will keep you advice, but I will also please you with the taste of Catalonia. If you don’t want so much variety, you can also opt for the Traditions Menu, more concise and representative of Catalan cuisine. No matter what the trieu, it’s easy to get it right.