Oysters at Malparit Restaurant, Barcelona. Photo © Barcelona Food Experience.
Take the oysters: they are not only served au natural but also with the option of a romesco sauce or “a la viscaína”. The ensaladilla rusa is topped with shrimp “al pil pil”. These playful touches are scattered throughout the menu, divided into cold starters, fried items, “plancha” (griddle), “fuego” (open flame), brasa (charcoal grill), and sides, and even a homage to bread, featuring six different options.
It’s highly recommended to choose dishes from each of these sections to fully appreciate the range and creativity coming out of the kitchen. And make sure to order something from the grill, it is highly recommended by the team.
