Time Out says
The atmosphere and the taste of an authentic Catalan country house. That's what you will find at the renovated Casa Jordi. While keeping the spirit and cuisine that made the place so visited by good palates, the restaurant has made a delicious and interesting twist thanks to its new owner, Lluís Cortines. Taking advantage of his valuable experiences at Reno and Botafumeiro, he managed to combine traditional cuisine, for which Casa Jordi is well known, with an adaptation to modern times.
Better presented dishes tempting your eyes and, most of all, measured doses and a reduction of its most heavy aspects, with less fats and carbohydrates. Another new feature that good palates will appreciate is the possibility of half portions, not only for the diet's sake, but also to get to try more dishes. “We are doing what we like the way we would like it to be served”, says Lluís. He has attended the most demanding palates in town and you could write a Bestseller with his anecdotes. We started with an excellent pa amb tomàquet (bread and spread tomato) as an accommodation for some anchovies hard to find theses days. The chickpeas stew with orellai morro (ear and snout) was a good choice for an appetizer. The main dish consisted of a trio of botifarres (pork sausage), made by artisans that supply exclusively Mr. Cortines, and some exquisite pickled sardines that he personally cleaned, very equilibrated and without the excess of vinegar usual in other places.
Half portion of angler fish suquet (stew) with romesco (Catalan sauce) was the final choice among the fish after hard deliberation because of the hake cocotxes al pil-pil (hake barbel with oil, chilli and garlic) and the cod with candied garlic perfume, two of the most ordered dishes in the menu.
Desserts are exquisite. The Santiago canyes (pastry roll)- with its home made pastry- are superior, but this time we choose the chocolate mousse done as it should be done, and a very good Tatin cake. Mr. Cortines is also a wine expert, because he was in charge of the wines in the restaurants where he was the maître or director.
To go with the surprising meal (surprising for the meeting with an emblematic place and an old friend) we have a Penedès red wine suggested by Lluís, the Mas Petit, which turned out to be an excellent choice.