Young but experienced, Jordi Kevin Ballester – who spent three years at Gresca and has also studied under Jordi Herrera – is in charge. Curiously, Ballester learnt to make paella in the mountains 20 years ago, in a restaurant called Duran, in La Perthús, perched on the mountainous limits between Catalonia and France. And his own cooking pushes the limits too, like his highly promising rice with 'capipota' (calf’s head and foot) and prawns.
Apart from the Barceloneta-style tapas, they have three rice dishes (the capipota, a black rice with cuttlefish and artichokes, and 'paella marinara'), which will go up to five, flanked by items such as his durum bread with duck confit and mango chutney, and others that will delight fans of tavern food, including your correspondent: cod tripe with snails! The set lunch menu puts fresh fish on your table for €13.50. Sea and mountain, weird and wonderful parts of fish: new blood in Barceloneta.
|Venue name:||Can Ros (2)||Contact:|
Almirall Aixada, 7
|Opening hours:||Tue-Sun 1pm-4pm; 8pm-11pm|
|Transport:||Barceloneta (M: L4)|