El Nou Ramonet, which opened in 2003, is an offshoot of the venerable Can Ramonet, whose premises have an even more venerable history as a fisherman’s tavern and a wine shop. The head chef at Manairó, Jordi Herrera, will take an advisory role at the ‘New’ Ramonet, which opened to accommodate all the diners who wouldn’t fit into the original restaurant. There won’t be dramatic changes.
He has plenty of surprises in store (such as a spicy, vinegary rice dish with tripe and sardines). Steamed mussels with apple 'allioli', a real discovery, are a magnificent example. He predicts that radical seafood cookery will arrive at Nou Ramonet from his own restaurant – the kind that pairs the carnivorous traditions of central Catalonia with the sea: monkfish tripe and smoked galeres (mantis shrimp). And they’ll have a Josper oven in which to roast huge fish, ‘just like spit- roasting a whole pig’.
|Venue name:||El Nou Ramonet|
|Opening hours:||Mon-Sun 12pm-12am|
|Transport:||Barceloneta (M: L4)|