Pied piper Pep Manubens has been pulling off culinary magic in this slender slot of a restaurant for the last quarter century. The formula is simple: squeeze through the door and enjoy a bottle of Albariño while you wait for some of the city’s best tapas. Pep and his staff are gifted at figuring out who’s next and which party fits where, and when your time comes, which it will (once they let you in, you’re on), you will soon understand why so many savvy foodies go through this process for a shot at Pep’s mouthwatering seafood served in small portions to share. The counter’s the place to be, with the burners six feet away, in the heat and excitement of the kitchen.
Try for pan de coca (peasant bread with tomato squeezings and olive oil); tortilla de patata (potato omelette); butifarra amb mongetes (sausage and beans in a port wine reduction); garbanzos i espinacas amb butifarra negra (garbanzo beans and spinach with black sausage); or go straight to filet mignon or turbot.
AmenitiesOpen / Closes
- Accessible by Public Transportation
- Bar Dining
- Full Bar
- Open Kitchen/Watch the Chef
- Sunday - Closed
Cuisine Type:: Spanish/Tapas