A complex, bitter-sweet red vermouth produced in local Reus for the Morro Fi brand. It is served over ice with a large gordal olive, a slice of orange, and a splash of siphon (soda water) to open up the herbal aromatics.
Tips from diners
Ask for it 'con sifón' if you want it more refreshing. It's the classic way to drink it in Barcelona.
A simple but addictive snack. Thick, hand-fried potato chips are generously drizzled with the 'Salsa Espinaler' style Morro Fi sauce — a mixture of high-quality vinegar, black pepper, and sweet paprika. The acidity cuts through the fat of the chips perfectly.
Tips from diners
The sauce is the secret. It's so good they even sell bottles of it to take home. Don't be shy about getting your fingers messy.
Massive 'Gordal' olives from Seville are hand-stuffed with a salted anchovy and a strip of roasted red pepper. They are briny, firm, and provide a substantial bite to accompany the drinks.
Tips from diners
One order usually comes with three large olives. They are a meal in themselves because of the stuffing.
High-grade Cantabrian anchovies are cleaned to order and served in their own oil. The quality is excellent — firm, meaty, and with a clean saline finish that is highlighted by the vermouth.
Tips from diners
These are not your supermarket anchovies. They are massive and melt in your mouth. Best paired with the house white vermouth if you prefer it drier.
Morro Fi specializes in 'conservas' (high-end tins). These Galician cockles are plump and sweet, served in the tin with a side of lemon and a dusting of black pepper. It's the ultimate 'vermuteo' delicacy.
Tips from diners
Drink the liquid from the tin! It's pure sea essence. Add a drop of the Morro Fi sauce for a kick.
Morro Fi (meaning 'refined palate') started as a food blog and evolved into a movement that brought vermouth culture back to the youth of Barcelona. Their small, crowded bars are a refined example of 'vermuteo': pairing their own house-label vermouth with high-quality tinned preserves, artisanal chips, and the sharp acidity of their signature vinegar-based sauces.
The bar is very small and standing-room-only for the most part. It gets very busy around 1:00pm on weekends — the classic hour for 'fer el vermut'.
They have a small shop section where you can buy their own bottled vermouth and sauces. It's the best souvenir for a foodie.
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