Cornelia and Co is a stylish deli style coffee shop/wine bar/ bakery designed by GCA architects. A lovely interior made up of decoupage chairs and rustic elements provide a nice backdrop for the best coffee we had during our Barcelona trip.
Stop by for a very easy atmosphere, a good cheese selection, lovely pastries and giant chocolate easter eggs!
Bar Cañete is a wonderful Catalunian tapas bar. It came highly recommended by a local bohemian foodie. It is quite the institution, with their large kitchen staff, wonderful displays and very charming sommeliers. The Bar is not to be confused with the Cañete Restaurant next door; where you need to make a reservation (which we did not do).
Bar Cañete was so good, we went twice during our short visit. What stood out so far that it was ordered twice (each visit), was the cocas con tomato (toasted bread with tomato) that was the second best we had in Barcelona (after L’eggs)!
Other top dishes were the salmorejo Cordobez, a spectacular thicker version of the classic gazpacho, the bogavente (lobster) croquette, and the grilled artichokes with romesco.
We’ll let the photos do the talking .. but please be sure that Bar Cañete is worth seeking out!
grilled artichokes with romesco
Zamburiñas a small delicious scallop
fricando de rap bolets (monkfish stew with mushrooms)
grilled calamari sandwich with aioli
garlic and trumpet mushroom soup with a poached egg, a bit heavy for our palate
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. The Egg yolk carpaccio, with fried potato and shrimp 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 🙂
Bulgur Çorbası – bulgur, tomato, onion soup – so simple sounding, yet so good!
When you find yourself in Turkey – you may be a bit confused with just how helpful and friendly the people are. Especially if you come from a “me-first” kind of city like New York 🙂
It took us a bit to really realize that the people were trying to be helpful and not put us through a ruse!! With that …
We went with Çem, the son of the Mustaffa owner of the Aydinli Cave House, to their second cousins restaurant Dibek Traditional Cook – which turns out to be one of the top local spot Göreme. It’s one of the places we would have passed by without glancing twice – as it is in a 450 Year old stable; and not much to look at from the outside. But like all good things in life, it’s what’s on the side that matters!
Dibek specializes in slow-cooked Testi Kebabı; a complete meal cooked in a sealed terra-cotta pot. The pot is served in its ceramic entirety, then broken at the table. For this specific dish, you need to make a reservation as it takes about 3 hours to be prepared! So worth it!!! There are a meat and vegetarian options, we chose the mushrooms, eggplant with tomato, pepper, patato, and garlic … my mouth is watering as I type this!
Other local specialties included:
Kurufasulye – oven cooked white beans in tomatoe and chili pepper sauce, topped with chopped tomatoes and green peppers sided with a perfect cucumber- onion salad.
Mantı – a surviving Ottoman recipe consisting of handmade pasta filled with meat or cheese and crushed chickpeas. Then steamed, and served topped with a yogurt garlic sauce and sprinkled with sumac.
Cacık – a perfect condiment of cucumbers and garlic mixed with yogurt, dressed with olive oil and mint.
We kept our dinner for the last evening in Cappadocia, and regret it a little. Dibek Traditional Cook is hands down THE BEST restaurant we went to during our entire excursion – and we shoud’ve had dinner there every evening!!
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!