La Cabrera Barcelona — Restaurant in Barcelona

A curious experience. I have dined twice at the Buenos Aires original and treasure the memories, in fact my first time in 2007 was so overwhelming that it inspired my own steak cooking ever since. I was extremely excited to discover that a European branch exists and took my partner for the last night of our short holiday.

The decor and atmosphere are beautiful and enchanting, a glossy "upgrade" from the more robust original. The staff are very slick, thoroughly trained, and communicate with each other on an earpiece system. The first waiter asked if it was our first time and when I told him I knew the BsAs one, he skipped the lengthy explanation of the food I saw him preparing to give. My Spanish isn't great but all waiters were patient with it and didn't switch to English at any point, which I appreciated. However, on ordering the meat cuts we wanted (850g total, which we cook regularly on special occasions) he told us it was too much for two people and that we should take two 350g cuts. I reluctantly accepted as he was being very firm, but then he asked what side orders we wanted. I asked if the normal small side dishes would be brought, as in BsAs, and he said no. I asked "nothing at all?" and he said "nothing" so I said ok we'll take the potatoes and pan-grilled cheese.

A waitress appeared within five minutes with an impressive selection of the side dishes we had just been told weren't included. Again I wasn't in the mood for arguing over the order and reasoned that the potatoes would probably be a small portion, plus we had been told to order less meat, but I was starting to feel that I was part of a standard procedure rather than being listened to as a customer. The grilled cheese provoleta was first-class. The steaks when they arrived were quite good but far from the sublime experience I had in Argentina, even though we were careful to order the cuts sourced from there. The staff forgot to bring the salt collection at first, and also forgot a wine refill I asked for. They became a bit more relaxed and genuine as the evening went on, and nothing was a huge let down, but I still was put off by the way I had been coerced into ordering different food than we planned and then misled about the amount of side dishes included. Maybe I should have brought it up with them but I didn't want to ruin our last night with an intense discussion.

In the end it was similar to high-end commercial steakhouse experiences I've been treated to in the US (and Salt Bae's Istanbul restaurant) and by those standards, much better value for the price. But just five days earlier in the suburb of Sant Boi I had the best mixed parilla since my time in Buenos Aires, for half the price, with stellar old-fashioned service and no whiff of gentrification or product brand management. I had asked the waiter of that restaurant where the beef came from and he of course responded "Argentina"... "and you and your colleagues?" "Oh we're from here". I guess when the meat is first-rate, it's still a better experience served with old-school local love, which is what I remember the original La Cabrera having plenty of in...

Thankfully they allowed dogs and placed us next to the entrance area. However, this was not an optimal table as cold wind entered throughout the evening as the door was constantly open (because it was broken).

The waitress that received us provided us with poor service as she didn't smile, and barely looked at us when we entered the restaurant. Definition of poor customer service from the front desk because it left us with an immediate poor, first impression.

However, our waiter was pure class in comparison to his front desk colleagues. Lucho did an excellent job presenting the menu, preparing the meat, and providing us with everything we needed. Throughout the evening Lucho was patient, caring, and understanding, clearly accustomed to tailoring the evening to the needs of his guests.

The quality of the meat is high, even though some pieces contain excessive amounts of fat and tendons. Perfectly cooked to our liking and the meat is served with a variety of salts constantly challenging your pallet to try new combinations. All in all, decent quality-to-price ratio, with a great waiter and poor front desk staff....

Claramente no fue mi noche ; porque fui muy emocionado a cenar a un lugar ; que en varios países levanta mi bandera Argentina y me voy de Barcelona muy decepcionado con lo que me hicieron vivir . El servicio nada profesional, cero de atención ; de tacto con el cliente , tienen que aprender a respetar cuando se dirigen a un comensal ; un nivel que nunca vi de desinterés total . En la reserva dice que tienes 2 horas para comer , y después de 30 min de haber llegado , tengo que pedir que me traigan algo de beber porfavor , el personal de sala gritándome de otra mesa , ya te atiendo es por orden de llegada , cuando la mesa que estaban atendiendo , había llegado después de mi . La respuesta fue , esto te invita la casa , unas salsas con papas al horno , algo que yo no pedí . Los entrantes que pedí ; me lo traen juntos al minuto de lo que me habían invitado , tirándome todo la comida en la mesa , gracias a dios no trabajan menú de pasos . El camarero al llevarse las salsas , se le cae al lado mío en el suelo y me mancha el jean , la chaca , el suelo , un desastre . Ni tuvieron la atención de una persona normal ; de limpiarlo al momento ; que después de 15 min contados , les tuve que decir yo , que lo limpien ; porque caminaban arriba de toda la salsa en el suelo y no se daban cuenta ; a todo esto me traen asado y de más , algo que yo no pedí ; diciéndome ; es tu día de suerte ; era media porción y te pusieron más. Llevo muchos años de Gastronomía y esto nunca lo vi , la falta de compromiso y falta de atención con el comensal , que triste ; termino pidiendo la cuenta , y me dicen ya te vas ? Le vuelvo a pedir la cuenta ; que me quiero ir ; gracias a dios que miro la cuenta ; porque aveces ; no la miramos ; y veo que me estaban cobrando de más , cosas que yo no consumí . Yo sé quién es Gastón Rivera y el ruido que hizo con la Carne en Argentina , espero creer que es esta sede, la que comprobé ; que no hay personas aptas para trabajar en Gastronomía , porque sería muy triste , que el que representa mi País , con la Carne Argentina , ofrezca un servicio lleno de errores . No lo puedo dejar pasar , porque soy Cocinero profesional y deje todo por la Cocina , estudie y estudio mucho para crecer en este rubro que Amo y Respeto ; muchos viajes , experiencias y es mi vida , me duele ver algo así . Yo competía por Argentina en torneos de costillares a la estaca y un torneo me trajo a Europa , llevo la tradición Argentina con un respeto , el cual anoche no lo vi en ningún momento . La cocina Argentina es algo serio , que muchos Cocineros amigos y conocidos hoy tratan de hacerla crecer , porfavor tómense esto enserio y no arruinen la Imagen Gastronómica de mi País , Espero algún día Volver y tener una hermosa experiencia, porque creo en las segundas oportunidades y creo en la Gastronomía . Nunca hay que dejar de estudiar en este rubro , de crecer como persona y como profesional , si la gastronomía te traspasa el alma , es una de las cosas más lindas que te puede pasar en la vida , estamos en todos lados , en todos los países , en todas las tradiciones , es...