Strolling around Barcelona means being amazed by its architecture,
its people,  the diversity around the place,
and its neighborhoods full of charms.
Precisely, one of its neighborhoods, is what brought us here.
Those who walk around Plaza España, don't suspect
that a revolution is being carried out in a few blocks.
This revolution begins in 2011, when
Albert and Ferran Adrià joined together with
Iglesias brothers, creating a
new
concept
in gastronomy.
Six different concepts in the same place,
"El Barri".
We continue our tour, with Chefs TV through El Barri.
Fran Agudo led us to Bodega 1900,
A project that  had been dreamt for so long,
by Albert Adrià. That honors the past
and the traditional Catalana`s  and Spanish`s eatery.
Fran, introduced us to Ferran Soler,
Head Chef at Bodega 1900.
Welcome to Bodega 1900.
It's a pleassure!
.. Nice, to meet you, the pleassure is all ours. Well thanks,
Fran.
You are in good hands.Ok Thanks, many thanks.
Tell me a
bit about
this place. Well this is the
small
"Bodega"... This is one of the smallest places we have
here in the group. We are sort of the antique cuisine.
We offer the antique cuisine.
[Soledad]...and when you say antique,
Antique means some grandmothers´dishes,
or we prepare "Salazones",or
some Embutidos.
Somehow a little bit more informal than the other
restaurants. And this traditional cuisine, is it
Catalan or from another region?, No, actually, it's Catalana`s and Spanish.
We combine both concepts because, in the end
here we receive people from all over Spain.
So, we also have some Spanish dishes.
But it's true that many dishes are inspired on our grandmothers.
But then, you we also have Carrillera stew,
there are also dishes that are Spanish.
And that`s great, it's part of our kitchen too.
Albert
Adrià...
has decided to  recover
the concept of
a vermuth bar and
to up date it. Without
having the typical bar format. This is about
a restaurant thought to have people sitting at tables.
Where the vermuth bar ...
has been reinvented.
In the end, the vermuth is
the starting point in the tables. it is essentially what we offer to the clients,
to have a vermuth ...
to recover
the old  Barcelona's
and Spanish
"Bodegas"
that where known to have been a place where
local people used to drink vermuth
to be ready .
to start the meal.
[Soledad] Well, as I see, the environment is very informal.
Let`s say, relaxed and family-Style.
Yes, actually, it's of those restaurants where we dont't have ..
etiquettes rules.
Of course, we do have the respect to our clients...
but in an informal style.
And, let`s say... When you
prepare the menu,
Do you take into account this traditional recipes?
Of course,
And..Are they  big dishes? Are they dishes to share?
[Guests]
Well..
they are not ...
tapas
portions.
We more or less, provide portions of 100 gr,
a little more in the case of meat.
It depends on the menu,  if the guest has a long menu,
We tend to play a bit with the
clients' needs.
Thus ,traditional authentical Bodegas,
the product, its quality and freshness,
play the main role .[Fran] Well, we order
a lot of fish, such as: "Boquerones "( anchovies),
razor Clams, shrimps, they are all
daily
fresh.
And we handle them ,
here,
we prepare it
to be ready to
offer it then.
Well, the seasonal "gambitas panchudas"
we boil them, and are accompanied with some grey sea salt.
The razor clams are also
boiled, and we clean them
so that it makes it easier for the clients to eat them.
Then we have, "boquerones", that we have run out because..
the noon service is over.
Let`s say,  we have fresh boquerones that we  marinate ..
15 minutes before the service begins.
Then we have anchovies, and a little bit
of all fresh products. Then from the back many other dishes are prepared.
[Soledad] I want to see that,
Shall we go to the back?.
let`s go to the back.
[Ferran] Perfect. let's go to the back.
When you enter Bodega 1900, an antique atmosphere is felt.
You could say that you are  in a place that has been working for decades.
In fact, It opened its doors in 2013.
And thanks to its interior,  carefully designed...
your five senses, will be placed
in a classical Barcelona's tavern.
And this is
the interior room.
It's amazing!
I love it.
As you see, it' s an informal environment.
There are pictures of people who have come.
Well, we have the informality.
Some of the history of Ferran and Albert.
El Bulli on the walls.
Old pictures of it.
And we
have the
suggestions
of the day.
If we have dishes that are not included in the menu, or that are seasonal dishes.
Well, we add them here, so that the clients know what
we have. Now we have
Morel mushrooms.
Piparras,
Today we offer
to the clientes the
Russian
salad,
It is typical of Fridays  to offer  the Russian Salad , so well we add
it here on the board.
So that the clients know about it.
How many tables do you serve a day?
Approximately? Between 120 and 150 clients.
We try to make shifts of
35
or 40 people .
in the first shift.
And if we have four or five shifts,
well, then you have
the 120 or 150
people.
Somehow.
Of course, we might have tables
which were not
occupied, But we try to have the restaurant full.
And all dishes come from here?
Well,  at the entrance we have the cold dishes area.
And here we have the hot dishes area.
Here , the molletes are prepared, the hot dishes with fish,
grilled meat,
Here you have a Josper, .
as
you can see.
Hello,
how are you?
Here you have Alex.  And, well now it is the asparagus season.
That we are preparing here.
Then you have fried foods.
Here we have the pastisserie and also the oysters.
and all this we offer at the restaurant.
Bodega 1900 is a temple ...
of good eating.Where all its dishes are reinterpreted
from grandmothers`dishes ,
with a twist, and a touch of creativity by Albert Adrià.
At Christmas, it's  very usual that we prepare
"Escudella", which is the  typical  local dish from  here ,From Ctaluña.
We prepare
a soup,
with
meat,
chicken ,
butifarras,
We boil a kind of pasta that is called "Galet"
These are the  winter dishes
prepared in  soup pots. Then we have Carrillera stews,
meatballs,
that are portions to be served
in a plate, but to eat  with a spoon
and are the typical dishes, but well we generally change the menu
three, four, five times during the year.
Now we have carrilleras, but a year ago we had bull tail stew,
we change a little all the products.
The varied and constantly changing proposal accompanied by
seasonal ingredientes, assures you that each visit to  Bodega
1900 , be a unique experience
where you will always have something different. The Vermuth is made here?
Or do you buy
a home made vermuth?
Well, we buy it
in Martini, which is our sponsor.
And here we prepare the drink , thast is made by one of
the best bartenders we have had in the group
and he pesents the best vermuths to the clients.
In the end,
they are Martini
bottles,
but
we made our coupage
to the client's taste.
In the end, it's all about the season and products.
But ,
in the end we give
more importance to the product.
The season
changes,
So, as I told
you before,
the products are
also changing.
They dishes are different.
The idea here, is that we receive a good product, and we offer a good product.
Well I continue with the tour. Will you join me?
Ok I 'll lead to to Pakta. right?
We go to Pakta, right?
right?
Let's go to Pakta.
We leave
Bodega
1900,
after
a tour
full of
warmth and tradition.
Ferran Soler will accompany us
to the next restaurant.
We are about to get to Pakta
The Head Chef is called Jorge Muñoz,  a peruvian guy,
Very good.
Here it's Nikkei cuisine.
A little of Peruvian cuisine
with Japanese influence.
Don`t miss the next chapter at Chefs Tv around El Barri.
Where, jorge Muñoz, Head Chef at pakta
Will tell us how the fusion between Peruvian with Japanese cuisine
gained a privileged position in the gastronomy universe of Adria's brothers.
Let`s go.
Here we will meet Jorge,  Head Chef at Pakta.
How are you, Cholo?
I introduce you to Sole.
Traducción y Subt. Inglés por " Laura Amodio "
