Gresca
Provença 230
Barcelona
As Featured In...
From Travel + Leisure, Apr 2008
“Dishes like a carpaccio of octopus, Catalán blood sausage, and potato blend Spanish creativity with French voluptuousness....” MORE>>
From the May 2008 Food & Wine Go List
Streamlined neo-bistros with talented young chefs are the latest trend in Barcelona, and this diminutive, spare white storefront is one of the best. Chef Rafael Peña uses modern, but not too avant-garde, cooking techniques to create stunning dishes like “souffléed” egg with cured ham cream.
We loved: John Dory with cockscomb, artichokes and toasted walnuts.
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