The new Molino de Pez restaurant has now opened in Barcelona in premises on the ground floor of Seventy Barcelona, halfway between the Eixample and Gràcia districts.
The premises have two floors and seven metre high ceilings, and can seat up to 140 people. Having already designed both Fismuler restaurants, Nacho Redruello’s “Arquitectura Invisible” studio managed to perfectly recreate the concept of space envisaged by the three chefs.
Nino Redruello, Patxi Zumarraga and Jaime Santianes – three chefs that met in El Bulli – expand their presence in Barcelona after the successes of Fismuler (2018) and the delivery service, Armando (2020). This new project aims to bring a high quality touch to a traditional concept. An updated and revised version of the La Ancha de Madrid (1919) restaurant concept, a tavern with over a century of experience and good quality service.
Tradition, stewing, home-made, and “hosting” are just some of the ingredients of this new restaurant. The menu changes daily, depending on the raw materials available in the market, offering diners in Barcelona the option to eat traditional dishes, as well as dishes for sharing, more in the style of traditional eateries.
Molino de Pez aims to delight the public with traditional cooking and flavours that never go out of fashion and bring back memories of every neighbourhood cooking pot, crockery, and emotional family ties and history in every detail. Traditional dishes with a contemporary twist. The gastronomic offering is based on crafting traditional dishes, cooking pots and the revival of the stew, with generous portions, fire and open fire-grilled and wood cooked foods, and slow cooking, ultimately as simply as possible - Spanish dishes traditionally cooked at home, with love and care during preparation and presentation, and always with a classic table setting for diners.
Molino de Pez | Telf: 935 95 95 91