Occasionally, life surprises us with unexpected discoveries, such as a restaurant integrated into the entrance of a theater hall. To access the box office and the hall, visitors must pass through a space filled with tables, chairs, and a bar, making the restaurant and the theater inseparable. This fusion was conceived by two culinary professionals, who envisioned the space as a meeting point between both worlds, sharing
performativity and staging
The culinary proposal is defined by being delightful, direct, and fun. The project leaders, who trained three years ago in large-scale productions for a vast number of diners, now focus on a more intimate and personalized cuisine. The menu, handwritten on a notebook page, reflects this philosophy of closeness.
The seemingly simple cuisine is characterized by a leisurely preparation designed to facilitate communal dining. Among their creations, a salad with an acidic touch stands out, thanks to old-fashioned mustard and piparra juice. They also offer anchovies on very thin carasau Sardinian bread with smoked butter, a combination that promises an explosion of flavors.
The menu includes
poti-poti bites
with chips, sliced fuet, olives, and cubed cheese, designed to be eaten by hand. They also reinterpret traditional stews, such as braised pork cheek, served between bread for an informal tasting. The sausages, sourced from Lleida, are slowly cooked with beer and presented shredded.
This commitment to informality is evident in dishes like the braised pork cheek, which ends up breaded between thick slices of lightly toasted brioche, ideal for customers who stay for dinner after the play. One of the restaurant's managers notes that
“"it's a particular atmosphere, there's a different sensibility than in other restaurants where we've worked"
The 'patatas al caliu' are served with allioli and an
arromescada
brava sauce that replaces tomato with ñora and cayenne pepper. They also experiment with classic combinations, such as sobrasada from Menorca on toast with melted brie, drizzled with honey flavored with rosemary and thyme. The wine selection includes options like Baluard, a mountain white wine from Montseny. For dessert, they offer yogurt with blood orange and a frozen version of the traditional bread with oil, salt, and chocolate.
