Gaig Barcelona — Restaurant in Barcelona

One of the things I had on my list of things to eat when coming to Barcelona was fideuà, a Catalonian version of a paella which is made with small noodles instead of rice. So when I saw the dish available as part of a menu del día at Gaig a Casa, a sister restaurant to the Michelin starred Gaig, I just had to give it a try.

As part of the menu del día, your get your choice of an appetizer, main and dessert for only (19.50€). I got the gazpacho for the app and it was the star of the meal. The soup was poured tableside from a cute little teapot and then you get to choose your toppings which is also served tableside. The gazpacho was cool, refreshing and surprisingly filling and thick. I liked how the red and green peppers added sweetness while the cucumbers added a lighter flavour and the croutons gave the dish some crunch. Definately fulfilled my gazpacho craving.

The fideuà was interesting. It was served in a paella pan so diners can see the yummy crispy crust (which is responsible for some of its aromatic salty browned flavour) on the top and bottom of the noodles. The fideuà also came with a side of garlicky aioli to give it a rich creamy texture. Since the noodles are fried before cooking, the noodles are a little more firm than regular paella rice. There were little bits of squid scattered in the noodles and the taste was overall quite rich, earthy and creamy. What I would have liked to see is a lot more seafood in order to vary up the flavours a bit - especially since there was an extremely generous amount of noodles in the pan - I ended up getting bored of the same flavours after a while.

For dessert, I chose the profiteroles de nata. The puff pastry was light and airy and was filled with fresh whipped cream. The whole thing was then covered in a dark chocolate sauce which was rich but not too heavy.

Overall, this was a nice way to eat like a local - meaning not one tourist here and there was a bit of a language barrier. Nonetheless, service was still exceptional and I got my...

The restaurant is very good. Good service. They use and sell their own olive oil, which is a really good olive oil. We even bought a bottle to use at home.

The food was plated very well. I had a bacalao. The sauce was suave and the veggies were very well done. However, it was very salty for me. I think it is because the fish was cooked sous vide style, which cooked very well, but all the salty juice was also captured. Perhaps I should have ordered something else becauseI do eat with less sodium so it's not something I'd fault them for.

Overall, I believe the restaurant deserves the high ratings...

Hace poco opine sobre otro restaurante de Carles Gaig y son muy parecidos. Este está en la zona corts-sarria pero la carta es parecida y la ejecución muy buena a pesar de no estar Carles allí sino u o de sus chefs Tube la sensación de que es más barato que el petit comité pero no lo puedo asegurar ya que no pedimos lo mismo y no recuerdo precios. Nos pusieron una mesa redonda al lado de la ventana apartada de las demás y separada con un biombo que nos dio la privacidad que necesitábamos para hablar al tiempo que teníamos luz natural. También. Dispone de un comedor privado cerrado de has 10-12 personas. El servicio muy bueno si bien se les pasó avisarnos que el vino quebpedimos era última botella y tuvimos que cambiar, su recomendación fue misma bodega el siguiente te vino más caro, lo cual no se si es lo más acertado, no al menos si no lo cobras al mismo precio como gesto comercial compensatorio. La verdad todo bien. Lo mejor de esa zona donde han proliferado restaurantes de calidad media con...