Una apertura en Sants-Montjuïc: el restaurante fresco y genuino que apasionará a Barcelona
Opened two weeks ago in Sants, which is next to Plaza Espanya , the Gurí restaurant is a very interesting breath of fresh air: mixed cuisine, one that knows two gastronomic cultures with such intimacy that it mixes them with respect, resulting in a new and genuine discourse. In this case, Uruguay is intertwined with Catalonia at the hands of Uruguayan Nicolás Zas and Chilean Cristian Cáceres . Squaring the circle, these two chefs have extensive experience behind the stove , both internationally and in Barcelona, where they feel right at home: «From the Mediterranean base of Catalan cuisine,» explains Zas, «we incorporate broths, sofritos, stews, slow cooking with vibrant flavors enhanced by aromatic herbs.» The Uruguayan element lies in the traditional recipe book from there, so beloved by children, and some typical products. With this gesture, Zas and Cáceres are reversing the path taken by European immigrants when they moved to Latin America, bringing culture, cuisine, and products in their suitcases and in their memories. A squaring of the circle that allows Barcelona diners to enjoy delicate combinations on the plate and powerful flavors on the palate—what a joy! This dynamic and short menu likes to be on the go; dishes come and go because the chefs are very attentive to the season and the products it offers. Often, these changes are to the ingredients, not the recipe. Thus, the corn, Urgelia cheese and romesco empanada that inaugurated the gastronomic proposal is now offered with asparagus . Other strategically thought-out dishes already give rise to the suspicion that they will be the hits of the house, such as the katsu sando with pedreros, pickled fennel and chipotle sauce or the squid with black sausage and lamb’s lettuce sauce . They work with charcoal in their small hibachi, and the smoky nuances are present in many dishes, both in the meats and the sauces. However, where the delicacy of the profession shines clearly is in the grilled lettuce with Creole sauce and fermented lemon : bombastic and comforting flavors for a simple vegetable protein that in the mouth become a controlled and satisfying feast. A dynamic and short menu in which dishes come and go because the chefs are very attentive to the season.
They work with charcoal in their small hibachi, and the smoky nuances are present in many dishes, both in the meats and the sauces. However, where the delicacy of the profession shines through is in the grilled lettuce with Creole sauce and fermented lemon : rich and comforting flavors for a simple vegetable protein that in the mouth become a controlled and satisfying feast.