Somorrostro doesn't follow rules that oblige so many restaurants to mix ingredients without rhyme or reason or to get in line with global trends that kill any diversity of tastes and likes; instead, with all their cards on the table in the heart of Barceloneta, they named themselves after the old neighbourhood barracks because they wanted to make clear their philosophy of working with local products and the natural rhythm of the seasons. That means fresh fish from the fish market, tomatoes and vegetables from the garden of Roger Soler, in Vilassar, and lettuce, sprouts and edible flowers from Jordi Ribas in Alella. A good part of the vegetables are also grown by the restaurateurs themselves.
The beef is Bruna dels Pirineus, the pork is Duroc or Ral, and the lamb is from the Ripoll region. The menu consists of some 20 dishes, which are changed often: the enthusiastic and creative chef, Jordi Limón, makes it his mission to spruce up such popular dishes as lentils (of the caviar variety, which makes them look like black rice, with mushrooms and squid that smell divine and taste even better when you take a spoonful with a bit of the foamed egg that crowns the dish) and bonito (he manages to give it an extraordinarily tender texture, and the pistachio and sour cream drive home the unforgettable flavours).
Sometimes, the desire to innovate doesn't always work as well, like with their Tuber 'bravas', where turnips and parsnips take the place of the potato – some diners not that familiar with the taste might just push that plate aside. The food is served in small portions, which is perhaps the only fashion they follow, and which would be a fantastic trend to let go by the wayside. Somorrostro also features a carefully selected menu of natural wines that pair well with the dishes.