Every few months, Culinary Director Adam and Wine & Spirits Director Gretchen lead a handful of Barcelona’s managers and chefs on a whirlwind trip to Spain. The point of the trip is to experience first-hand the food, drinks and dining culture of Spain. Inman Park’s General Manager, Luke L’Heureux, starts us off on Day 1 of their trip:
After a day of traveling, we arrived in Barcelona. A bustling city mixed with restaurateurs, young professionals, students and retirees. A city filled with culture, architecture and a passion for living life. Our first stop was La Boqueria. A food market with pockets of fresh produce, butchers, fish markets and peppered with tapas bars. Today we met Mario from Kiosko Universal Tapas Bar which was a great example of the plancha items we aim to achieve.
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Kiosko Universal
The first plate was simply cooked mushrooms with salsa verde. Another standout was the perfectly prepared cigalas, a langoustine of sorts. Next we started the walking tour of Barcelona hitting a series of tapas bars from the heart of the city to the coast looking over the Mediterranean. It was interesting to see the difference in service and speed. With all levels, it didn’t matter. The love of life and culture seeps into your pores.
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The famous sign outside La Boqueria
Quimet Quimet is a small tapas bar with three employees. All of the foods are prepared on the fly in front of you. The wine list was extensive and the level of service was on point. It was clear that this is a profession, a career, a way of life for these employees. They handled about 40 guests in a space that holds about 20. An interesting tidbit was not to place the dirty napkins on the table. The floor is the place for them. A lot of spots judge how good and how busy they are by the number of crumpled up napkins full of deliciousness is on the floor.
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The Wine Wall at Quimet Quimet
The final stop of the night was 41 Grados, Ferran Adria’s cocktail bar. Upon arrival, the hanging plexiglass stalagtites and movie projectors made the place look like Superman’s lair on krypton. I expected to see bad guys floating through the air stuck in a piece of glass. It was clear that these were professional mixologists that took their art very seriously. This bar was a clear example of how serious the locals take their gin and tonics. I ordered the “Kill Bill”, a 20 ounce gin and tonic with fresh limes, kumquats and mint. One of the best I’ve ever had.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
The cigalas from Kiosko Universal (left), the “Kill Bill” from 41 Grados (right).
The small taste of Barcelona was an eye opening experience. Life is about great food and great conversation and I can see already that this group is quickly becoming lifelong friends.
