Our signature fusion snack. Fluffy, hand-made steamed bao buns are filled with a thick slice of pork belly that has been braised for 12 hours in a soy, ginger, and star anise liquid. Finished with house-made pickled cucumbers, crushed peanuts, and a dash of concentrated hoisin sauce.
Tips from diners
A mandatory order. The flavor of the pork is incredibly intense and the bun is as soft as a cloud. One per person is never enough!
A technical bridge between Asia and the Mediterranean. A house-made red curry paste using local chilies and galangal is simmered with coconut milk. We add whatever was freshest at the market (typically monkfish, squid, or large prawns). It's spicy, creamy, and complex.
Tips from diners
The curry has a real kick! The quality of the fish is what makes it stand out — it's not buried in the sauce, it's the star.
Our version of open-topped Sui Mai. Filled with a mixture of seasoned minced local pork and tender Mediterranean shrimp. Steamed to order and served with a bright dipping sauce of black vinegar, soy, and fresh ginger.
Tips from diners
The shrimp are so fresh they have a great 'snap' to them. Perfect for sharing as a starter before the heavier mains.
A high-heat wok-fried rice featuring diced pieces of traditional Catalan 'botifarra negra' (blood sausage), fresh shiitake mushrooms, and a hit of fermented garlic. It's smoky, earthy, and incredibly satisfying.
Tips from diners
The botifarra adds a wonderful depth to the rice. It's a very clever way of using a very local ingredient in a completely different way.
Fresh market mackerel is grilled on the skin until smoky and served with our house-made aged kimchi and a light wasabi-infused mayo. The acidity and spice of the cabbage perfectly cut through the oily richness of the fish.
Tips from diners
Mackerel is a humble fish but here it is treated like a star. The kimchi is very authentic and quite spicy.
Casa Xica is a neighborhood favorite that refuses to be categorized. It takes traditional Catalan ingredients and treats them with techniques and spices from across Asia, particularly focusing on bold, fermented, and smoky flavors. The atmosphere is casual but the cooking is highly technical, led by a team of chefs with a deep passion for global fusion and natural wines.
They have one of the best 'natural wine' lists in Poble Sec. Tell the staff what you're eating and let them choose the wine — they really know their small producers.
It's a very popular spot with locals. Book a few days in advance for a table. If you're a single diner or a couple, sitting at the small bar is a great experience.
There is a small, quiet terrace out back which is a true hidden gem in Poble Sec. It's much less noisy than the front bar area and perfect for a more intimate dinner.
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