This small establishment, featuring only five tables and a modest bar, is located at Passeig de Fabra i Puig, 272, right at the entrance of the Mercat de la Mercè. Its kitchen, visible through an open doorway, is the heart of constant activity, offering various omelets and, above all, stewed dishes that have become a benchmark for popular gastronomy in Barcelona.
“"My father, Antonio, started working here in 1980. My mother, Adelina, was always in charge of the kitchen, and even today, the recipes we make are my mother's."
The star dish is the stewed broad beans (habas guisadas) with black sausage (€6), served in a small casserole dish. They are prepared following the traditional technique: sautéing bacon, onion, and green pepper for the sofrito, and thickening the sauce with toasted flour, a method the owner acknowledges as a 'roux'. These small, unpeeled beans are cooked every Monday and served until they run out, often before the weekend.
Other notable offerings include the cod 'a la llauna' (€8), served as a thick, golden ingot, simply seasoned with a garlic dressing, and the tripe (callos) mixed with 'capipota' (€5.50), resulting in a canonical, tender, and juicy dish. The fast and efficient service is managed by Danny Gilmer, who has been the waiter for 22 years, while Laia Hidalgo runs the stoves.
