Wednesday, 30 September 2015

Cal Pep, Barcelona


When researching restaurants and bars for my Barcelona trip, Cal Pep was probably the one recommended to me the most. Bar some naysayers, I was told it was the best tapas in town, and I should get there early if I wanted a coveted seat at the bar. Indeed, I believe Barrafina's owners took inspiration from Cal Pep when opening their own place. 

Barrafina is better. 



That's not to say Cal Pep isn't good though. I rocked up on a Monday 15 minutes before opening time, and slotted into the queue at fourth place. As I was alone, I was instructed down to the far end of the bar; meanwhile larger groups who had booked carried on through to a dining room with tables. I will never choose a table over bar seating if I can possibly help it. 

My waiter asked me a flurry of Spanish, at which point I gathered there was no menu. He barked words at me - "fritto misto?" "almejas?" I nodded enthusiastically. "Tortilla?" I made a face. The older chap sitting next to me was also alone and caning the white wine like it wasn't a Monday, and so our dishes came out in tandem. Clams, cooked with tiny slivers of jamon, white wine and garlic were gorgeous, plump little things. A chef working behind the counter tsked at both of us, ordered us to put our forks down and slurp directly from the shells. I did as I was told. 



I very much enjoyed watching the chef behind the bar constantly tossing seafood through seasoned flour and dumping it into the fryer - toss, toss, fry, dump, repeat - and I wondered if that was his job all day. The fritto misto itself was fairly unremarkable; well fried, sure, but some of the small fishes I assume you're supposed to eat whole, like anchovies or sprats, were too big and after almost choking TO DEATH on a fish bone I came to deboning each with my fingers. It was a bit of a drag. 



So despite the face I got the tortilla anyway, and I'm glad I did as it was really delicious. The top was smeared with ...mayonnaise? And the insides were creamy and ever-so-slightly liquid. A whole tortilla for one was a bit much though (which I anticipated, hence my face) and I wish I'd been able to share it with Grandpa to my left who was ploughing gamely through his, onto his fourth glass of wine. 



By this point I was roundly stuffed as well as feeling incredibly vegetable-deficient but I wasn't quite ready to call it quits yet. Around me people who weren't alone had tuna tartare and sausage with beans (botifarra, not Heinz) and I wanted just one more thing. When asked, I told them I liked prawns, and I was offered two. What then ensued was a good fifteen minutes of what looked like the head chef attempting to weigh them, take the battery out, bash the scales around a bit, find another battery, weigh them again... I suddenly became slightly nervous that I had no idea what these (or anything else) cost, and if they're weighing them then... 

The answer is €17. Two big red prawns (not carabineros) were €17. Baked in salt on the plancha, they were juicy and just cooked - a second less would have rendered them undone. As I peeled the prawns the chef approached, ripped the top of the prawn's head off and proffered the brains to me to eat up. Luckily I was going to do so anyway - anyone more squeamish might have quailed under his expectant gaze. An espresso and a bill of €55 later, I gave up my seat to an extremely pushy woman, sad that I wouldn't be able to watch the spectacle of her ineffectual rudeness. Tourists, eh? 

Cal Pep
Pla├ža de les Olles, 8, 
08003 Barcelona, Spain

2 comments:

Andy K said...

I had a similar feeling when I went this summer - it was probably amazing 10 years ago but it felt a bit like you were getting the tourist set menu when we were there. very nice but kinda trading on past glories without making too much effort. That tortilla was crazy though. EGGY!

Niamh said...

I loved Cal Pep when I went. There were 3 of us and we tried lots of different dishes. It was some years ago now though (four?) and Barrafina is terrific so that doesn't surprise me really.