We take the finest green Gordal olives and place them in a specialized chamber where they are infused with the smoke of heritage oak bark. Seasoned with a mixture of local wild herbs (rosemary and thyme) and high-quality extra virgin olive oil. It is a deep, savory, and technical appetizer.
Tips from diners
The smoky flavor is incredible and linger on the palate. A mandatory order to pair with any of their spirit-forward cocktails.
We specialize in finding small-batch cheeses from across Catalonia, particularly from the Pyrenees. Our board typically includes a raw-milk goat cheese, an aged sheep cheese, and a creamy blue, served with house-made fermented fruit pastes and toasted seeds.
Tips from diners
The staff are experts on the origins of the cheeses. Each one is a discovery. Perfect for sharing after a few rounds of technical drinks.
A single skewer featuring a premium anchovy, a spicy piparra pepper, and a large olive. We add a technical twist with a drop of our house-made fermented botanical oil and a touch of citrus-infused salt. It's a shocking, refreshing explosion of umami.
Tips from diners
The fermented oil really elevates it from a standard Gilda. A perfect, quick salt-kick to start your experience.
We take premium Marcona almonds, toast them in-house, and season them with fresh rosemary that has been briefly scorched to release its aromatic oils. Finished with a touch of smoked pimentón and sea salt. Served warm.
Tips from diners
Simple but the quality of the almonds and the rosemary really stands out. The ultimate salty companion to any drink.
We source the best local beef tenderloin, thinly slice it, and cure it for 72 hours in a marinade of local chilies, garlic, and wild herbs. It's then slow-dried at a low temperature to ensure a perfect 'chew' and deep flavor profile.
Tips from diners
Very spicy! It's one of the few places in the Born that does their own jerky. Great with any of their more acidic, citrus-based drinks.
Dr. Stravinsky is a temple for the serious cocktail enthusiast. The back-bar looks more like an 18th-century apothecary, filled with glass jars of house-made distillates, ferments, and macerations. Led by a team of expert mixologists, the bar is frequently ranked among the best in the world for its creative approach to flavor using local botanicals and innovative processes.
The menu is structured like a compass (Sour, Sweet, Salty, Bitter). Don't just pick something — talk to the bartenders. They are true 'creative masters' and will find your perfect flavor profile.
It's a very small, intimate space and they don't take reservations. Show up right when they open (around 7:00pm) to secure a seat at the bar, which is the best experience in the house.
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