Delicooks

"We have great penchant for tapas, we treat them with the utmost care and affection. Personally, I adore them, and I think they are a reflection of the generosity and the quality of a meal. They are a meal in themselves and it is precisely in their simplicity that you’ll find their essence.

That’s how Ferran Adrià saw things in his book El Bulli, the taste of the Mediterranean, back in 1993. Now, almost 20 years later, the brothers Adria (Ferran and Albert) hit Barcelona with a dazzlingly original take on the world of tapas.

So there is, after all, life after El Bulli. The Adrià’s are bringing their unique philosophy, one that has made them famous worldwide, to a revolutionary gastrobar where quality goes hand in hand with creativity and the perfectionism seen at Cala Montjoi is coupled with the experience of the Iglesias brothers ( Juan Carlos, and Pedro Borja, owners of the restaurant Rías de Galicia).

A unique space

Tickets will leave nobody indifferent. The building, designed jointly by the architect Franz Schmidt Oliver (also responsible for Inopia Bar), the set designer Natalia Canas and graphic artist Dani Rubio, have created a colorful, over-the-top and informal multi-space, organized into six zones. Each has a themed bar and a corresponding gastronomic concept: la Presumida, with seafood, la Estrella, serving drinks, Camarote de los Marx; el Garaje for volcanic stone-grilled dishes; Nostromo 180286 for sandwiches, and Dulce, for Albert Adrià’s speciality, the dessert.

Through the windows facing onto Avenida del Paralelo and the Calle Tamarit, passersby can catch a glimpse of items that tell the unique history of the building and of tapas. There are the original keys of the building, minutes of meetings once held here, and the history of the tapa written on paper napkins.

A hit with the public

Since opening its doors in March 2011 Tickets has seduced the public in record time. The restaurant seats 80 people but the success is such that there is already a three-month waiting list. Since the phone never stopped ringing, they now only accept reservations online.

Bullinian tapas

For those lucky enough to get a table, it’s an unforgettable experience. The parade of lavish bullinian dishes is unending. There’s olive caviar, fried fish with Galician seaweed powder razor clams with ginger, tuna belly painted with ham fat, quail eggs with almogrote crumbs, tomato steak tartare, mini Costa Brava scampi, artichokes with smoked Idiazabal sauce, orange slushy with white vermouth, dry licorice meringue with truffle and white chocolate  and passion fruit ... all washed down with the best wines and excellent beers.

Cocktails and snacks ...

This permanent food fair at reasonable prices (between € 50 and 80 per diner) is complemented by the the cocktail / snack bar 41 º. It shares the space with the restaurant (it actually opened first) and allows you to pair the best classic and most innovative cocktails with the world-famous Bullinian snacks. Wild rice vermicelli with curry, crispy seaweed with quinoa, mini mozarellas with basil, and profiteroles with blackcurrant and yogurt are just some of the delicious and surprising treats on the menu at this space, which seats about 40, and which can also be reserved only online.