(34) 93 – 217 4338
Calle Pau Claris, 192,
08037 Barcelona, Spain
12:30 – 24:00 Monday – Friday
11:30 – 24:00 Saturday – Sunday
We found and fell in love with Barmut over our kitchen table in New York City. Chef Albert Mendiola’s anti-promo video on the website is more like a Jim Jarmousch’s Vampire film “Only Lovers left Alive“, then an enticing view of his moody and delectable establishment.
In life, thankfully, the service is very warm and accommodating; as we were not familiar with most of the extensive local wine list, we received a very fun crash curse and tasting from the sommelier – without any attitude or up-sell.
The food was heavenly. In a city known for seaside taps, Barmut had he softest, most delicious octopus we found in Barcelona. Seriously. It was grilled to perfection with just enough fire flavor to enhance, not overwhelm. The paprika potatoes on the side are the perfect companion. My mouth is watering a little just remembering the dish!
If you are in Barcelona, we highly recommend Barmut!
Some other quick notes on the menu:
Scallops with aioli -> perfect 🙂
The Pan con tomato was the 3rd best for us in Barcelona (we became a bit aficionado in our pursuit of the perfect Pan con Tomate !)
The gambas a la brasa, were pretty good, if you are a fan of the dish.
we found a bit heavy.
A reservation is recommended, we found the best place to sit is one of the tall table. There is also outdoor siting for those lovely Barcelona nights 🙂
Scallops with aioli – a must order!!
Wine Bar and Tapas Bar
(1) 514 288-7779
424 Avenue du Parc,
Montréal (QC) H2X 2H5 Canada
4:30 pm – 1:00am Daily
The first thing that catches the eye at Montreal’s Pullman is the large centerpiece – a wine grass chandelier. Quite a remarkable and clever design for wine bar.
While on first glance Pullman seems small and unassuming, it is largely due to the clever design of the space by Cabinet Braun-Braën. The restaurant is divided into small vignettes over its multilevel retro-futuristic expanse; Pullman is large enough to host 150 guests. All of whom are enjoying their lovely meals in tranquility!
The tapas menu is a simple check-box card to be filled in with the provided pencils; very practical and fun. The wine menu, however, is a bit overwhelming with more then 340 choices!
Pullman delights in all respects. I would say that the photos of the food do them justice. The dishes are as tasty as they are attractive!
Above photo © Bruno Braën
Reggiano Parmesan croquettes with a smoked piperade
Wild scallops carpaccio with olive oil, daisy buttons and spring greens
Front: crispy green beans with truffle oil and roasted almonds; Back: port-steeped cheddar grilled cheese.
warm plate of winter vegetables on a bed of saffron mayo and a crown pretzel
Mixed Fried Mushrooms, Crostini and Watercress
Ricotta Gnocchi, Roasted Tomato Fondue and Basil
Russian style gravlax, curated in sea salt, accompanied by hard boiled quail eggs (cooked to perfection, no sulfur stain aground the yolk), cream, salmon roe, condiments and blinis
(above photo © Karim Zariffa )
Wine Bar and Restaurant
(1) 514 282-2020
212, rue Notre-Dame Ouest.
11:30 am – 3:00pm Monday – Friday
5:30 pm – 11:30pm Tuesday – Saturday
On one evening strolling through the charming streets of old Montreal, we had the luck of stumbling upon Accords. First the aromas filtering through the doors and windows pulled us in to to the street side menu. We were hooked upon reading the first item on the menu ‘The Fish That Came in From The Cold‘. As John Le Carre fans we just had to go in.
Accords is quite a beautiful restaurant, designed by Karim Zariffa. Who did the entire experience, including furniture and unique and experimental light fixtures resembling a chemistry lab.
The name of the restaurant ties right into their main theme of pairings. The menu offers you two pairings for each dish; either in Accord (agreement) as a classic pairing or in Dis-Accord (disagreement) in a nontraditional pairing. Accord is a place where the sommeliers – Philip Morisset and Lainie Taillefer – share center stage with executive chef Marc-André Lavergne and pastry chef Sayaka Omori. Applause are in order.
QUÉBEC CHEESES PLATTER
nuts, dried fruits and bread croutons paired with a primitivo lamie delle vigne 2009
THE FISH WHO CAME IN FROM THE COLD*
Stove mackerel, pickles, cucumber, dill, ratte potato chips and smoked mussels paired with Emilia «Notte Di Luna» 2010, Ca’ de Noci
Mushrooms cloud and ricotta raviolis, portobello, porcinis, shiitakes and wild mushrooms with paired Collio « San Lorenzo di Brazzano» 1999, I Clivi
(above photo © Accords) Le Chaï Chaï : chai Icecream with chest nurs custard sauce and filllo
(above photo © Accords) THE SMOKER Smoked sturgeon from Kamouraska, maple granola, pumpkin, yogurt
(above photo © Karim Zariffa )