The transformation of the former Casa Humet (or Casa Sostres), a historic building dating back to 1882 on Via Massagué in Sabadell, has resulted in Ümet Taverna. This new gastronomic space features a borderless menu where Catalan cuisine interacts with ideas from around the world.
Among the most notable dishes are the trinxat niguiri, the pork rib ssam (of Korean origin), the tonkatsu (Japanese-style breaded rib), and cod with pil-pil of romesco, which fuses Basque and Catalan cuisine. The menu also includes dishes like chicken taco with Mexican mole and Peruvian corvina ceviche.
“"We are open, but all the dishes are very well thought out and grounded. There are strong flavors, but they are not overloaded."
The team is led by Iván Tejada, a chef trained in London and specialized in restaurant management at the Basque Culinary Center. The average price per person ranges between 30 and 45 euros. They received gastronomic advice from the renowned chef Víctor Quintillà, of the restaurant Lluerna, and sommelier Mar Gómez, of Bar Verat.
The restaurant offers a daily menu from Tuesday to Friday for 22 euros, which includes an appetizer, two courses, dessert, bread, drink, and coffee. The wine list features over thirty references, including Catalan, Spanish, natural, and organic wines. The decision to open in Sabadell is due to the city's significant gastronomic activity on weekends.
