Brad Ainsworth, the chef who brought the gourmet burger to Barcelona with his tiny Bacoa, also opened El Kiosko, which is along the same lines but more spacious and comfortable and open onto the street. Try any of the delicious recipes with special chutney sauce, home-cooked fries and you’ll know what I mean. This is the second venue the gourmet hamburger group opened – before it was a group, of course – and it's a must-visit when you're hankering for a burger in the Born (and, by the way, it's in the same spot where the excellent Asian restaurant Wushu stood, which Ainsworth opened there in 2005).
Like its founders, this burger house is half Spanish and half Australian. they combine the atmosphere of an Australian barbecue with the quality and patience of Mediterranean ingredients. On the menu you'll find burgers made with organic Pyrenean veal, Galician beef and lamb from Burgos. They're made into scrumptious combinations such as the house burger made with bacon, manchego, cheddar, pickles and artisan mustard, or the Asturiana, with Cabrales blue cheese and carmelised onion cooked over a low flame for five hours. They also have a meat-free options that won't disappoint vegetarians and vegans.
There's an invariable factor across all the Bacoa establisments: everything is home-made from scratch. The sauces are good (excellent chutney, and don't forget the hot sauce), artisan bread, and chips made from potatoes that are cut by hand daily and never frozen. The result is something that's always delicious and well-crafted, because as they themselves say, real food just tastes better.