Specialty: Pig
Name: Pork Boig for you
Address: Consolat de Mar 15, 08003, Barcelona
Province: Barcelona
Phone: 679 20 20 40
Website: www.porkboigpertu.es
Oriol Rovira, love for one's own
The Catalan chef who won a Michelin star For the other restaurant with which he began to make his way in the gastronomic world, he is the great architect of this new place. Let everything revolve around the pig, a very typical animal of our culture, it is no coincidence. Because Oriol Rovira has been maintaining his philosophy of love for own products for years. When he started his adventure in the hotel-restaurant Els casals, located in the small town of Sagas, all the foods were indigenous.
They remain so to this day, so that the family farm It provides the raw material to later prepare magnificent dishes with the stamp of the peasant cook in the kitchen. Orchards, corrals and pastures In this natural environment of the Catalan pre-Pyrenees it serves so that everything arrives from the field to the kitchen. Not only in that establishment mentioned, but also in the Pork restaurant. This new journey in alliance with the Sagardi group allows Rovira transfer his love for the local to the city.
He does it in the company of another great chef, Iñaki López de Viñaspre. But, yes, with the 'pig' as the protagonist of the menu that both offer to their guests. Vegetables and vegetables also from their own cultivation accompany sausages and artisanal delicatessen. Then, of the product par excellence, it is already known that everything is used.
Pork and Pork Restaurant Kitchen
In this Pork restaurant they are clear that the objective is to pay tribute to the animal and what it offers in the culinary field. This is already observed as soon as you enter the premises, as a huge pig sculpture (designed by the artist Mikel Urmeneta) welcomes the client to start the most Iberian experience. There, in the neighborhood of BornAfter the Barcelona fish market, a unique and recognizable space opens up to the diner. The one who can also contemplate the always significant decoration with a mixture of the rural and modern.
The kitchen is even open, you can see the hung sausages served alongside tomato bread, but the highlight is the wood oven. It allows to marinate or roast the different pieces of the pig, as well as to prepare delicious pizzas, also offered in the paper. From her, they recommend tasting the scaly, gantxet mongeta or the quince aioli.
Of course, the specialty of Pork restaurant It is in the Iberian cuts: rib, bacon, back, head of loin, Txuleton or suckling pig. Other alternatives are sausages, sausages, ham or bull, Rovira specialty. There is a huge variety of other delicacies, including desserts and drinks. They even offer Craft beer brewed by the brewery George Wright Brewery, located in Liverpool. Eating each dish with the differentiated quality of the recipes of the two great chefs is a luxury that goes beyond pig.
If you are a lover of meat and, especially, of this so Spanish, you can now order your table at the Pork restaurant, either to be indoors or on the terrace. Enjoy the most Iberian experience!
