The 'trinxat', an emblematic dish of Catalan gastronomy, traditionally made with boiled potato, cabbage, and crispy bacon, is undergoing creative reinterpretations in the Catalan capital. Several establishments in Barcelona have decided to give it new life, transforming it into surprising and delicious culinary proposals.

One of the restaurants leading this trend is Trü, where the renowned chef Artur Martínez and his team have returned to the gastronomic scene of Barcelona with a proposal framed within the Nova Cuina Catalana. In this space, the 'trinxat' is presented in an unusual way, taking the form of a waffle, offering a different and fun culinary experience.

Another establishment noted for its originality is Avenir, located in the upper area of Barcelona. Chefs Roger Viñas and Chesco Salrach have created a 'trinxat' fritter inspired by a previous version with jowl and eel. The new proposal retains the eel and incorporates stewed apple and butter, achieving a creamy texture and an innovative flavor that seduces the most demanding palates.

Finally, the restaurant Tram-Tram, with 35 years of history in Sarrià, continues to be a benchmark for Catalan-French cuisine. Under the direction of Reyes Lizán and Isidre Soler, this classic Barcelona establishment offers a version of 'trinxat' with cod, demonstrating that tradition can merge with innovation to create exceptional dishes.