Map
424 Diputació, Barcelona 08013, Spain
Price
151
website

A manairó is defined in Catalan as a Pyrenean elf who might secretly complete a cobbler’s work overnight—and owner-chef Jordi Herrera might well be employing a culinary elf or two in his always surprising kitchen. Bacalao iluminado (illuminated cod) cooked slowly under a 220-degree lightbulb; beef al clavo ardiente (on the burning nail) baked from within on heated spikes; and palate-cleansing gin and tonics using liquid nitrogen, gin, and lime are just a few of Herrera’s culinary hijinks—all executed with the ultimate goal of preserving or enhancing a product’s natural taste in his intimate contemporary dining room.

Restaurant
Manairó

A manairó is defined in Catalan as a Pyrenean elf who might secretly complete a cobbler’s work overnight—and owner-chef Jordi Herrera might well be employing a culinary elf or two in his always surprising kitchen. Bacalao iluminado (illuminated cod) cooked slowly under a 220-degree lightbulb; beef al clavo ardiente (on the burning nail) baked from within on heated spikes; and palate-cleansing gin and tonics using liquid nitrogen, gin, and lime are just a few of Herrera’s culinary hijinks—all executed with the ultimate goal of preserving or enhancing a product’s natural taste in his intimate contemporary dining room.