A pluma the chicken gourmet place

The Gastro Restaurant theme that tentatively appeared inblossomed in How to describe the Gastro Restaurant? Typically, small in size with a chef that is invested in the business and front of house with knowledge and enthusiasm to match what comes out of the kitchen. Extra points for an open kitchen, seasonal produce and tweaking traditional dishes.

When we think of roast chicken, we inevitably imagine a Sunday table, greasy fingers, paper napkins, well accompanied by a very fresh beer. In A Pluma , everyday can be Sunday. Eugeni de Diego is the creator and founder of this restaurant, a professional expert trained behind the stoves since he was 14 years old and head chef of what was once one of the best restaurants in the world, the Bulli. Eugeni devised this project after seeing how his kitchen team delighted in simple Ast Chickens at the end of a long days work. This is how he decided to transfer the idea to Barcelona — a city full of the sophistication and show-cooking, but lacking in handmade cuisine and traditional methods, like the use of charcoal. And this is precisely one of the proposals of the restaurant: good quality, good price, and good service.

A pluma the chicken gourmet place

Lunch in Barcelona, when done right, can be both very affordable and of tremendous quality. La Pubilla is a Gracia neighborhood classic. If you are looking for a place to stop you in your tracks when planning your lunch in Barcelona then Boro Bar may be it. Situated in the pretty Eixample neighborhood, although a new kid on the block it opened in their eclectic menus have been wowing tourists and locals alike. We would love to reel off the dishes you can expect, but as they change weekly all we can tell you is that your tastebuds will be in for a treat. Insider Tip: At all costs try and sneak into your meal their patatas bravas, one of the best in the city! The deal also includes a glass of wine. Come hungry and share everything. Although they have gained fame for their tasty bocatas, their menu del dia is some of the best value for money you will find in the center. The owner Jordi left the family business to spread his culinary wings before coming back to take over, and this can be seen in the menu. While you will find some of the traditional favorites here, they have just enough of an international flavor to keep you on your toes and coming back! If you happen to be in Poble Sec , Casa Xica is an essential stop. Chefs and owners Marc Santamaria and Raquel Blasco keep it interesting by fusing local flavors with dishes inspired by their trips across Asia and beyond. Their calamari tartare, for example, takes cues from the traditional Japanese version but is paired with an Andalusian ajoblanco that features coconut milk and lime, giving it a Thai twist.

We would love to reel off the dishes you can expect, but as they change weekly all we can tell you is that your tastebuds will be in for a treat. If you happen to be in Poble SecCasa Xica is an essential stop.

A Pluma is not your average rotisserie shop. Their menu is short. Rotisserie chicken with curry sauce or mole or plain. Fried chicken. A few sides, like tomato salad.

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A pluma the chicken gourmet place

Parkings cercanos. Reservar mesa. Eugeni de Diego sigue mostrando su capacidad emprendedora. Ahora parece que cocinan sin sal. Probablemente de los mejores lugares para comer pollo de la ciudad. Nada pretencioso. Disfrute asegurado. Para empezar han metido unos entrantes, como la ensaladilla rusa, de bote, cogelada y con una mayonesa espantosa, un horror. El mejor pollo de Barcelona, pero literalmente 50minutos haciendo fila en la calle pese a tenerlo reservado.

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And Olivos Comida y Vinos in Sants. We use cookies Read more Agree. Their menu is short. This site uses Akismet to reduce spam. Now they have competition. These sauces include a thai green curry sauce with coconut milk and cilantro, a Mexican mole poblano with chocolate, plums and spices, and the typical aioli with garlic escalivado al carbon. There are no opinions posted by users. Delicious gourmet roast chicken perfect for any occasion. What did I think was hot last year? The much-improved ensaladilla russa with cockles, seaweed and fish roe along with the fried milk at the Galician restaurant Bicos Yellowtail sashimi at Mr Porter restaurant in Sir Victor Hotel The tangle of noodles with mysterious black stuff at the Chinese restaurant Uniko The coconut ice cream at DelaCreme Obrador The quarter grilled pineapple at the high-end rotisserie place A Pluma Mint chocolate chip ice cream from newcomer Natas The almond croissant from Mayer bakery Three Marks Sobrasada roll that is made for them by Cloudstreet Bakery I took part in some exciting projects in They offer more than 30 varieties, as well as an excellent selection of traditional tapas and conservas —traditional gourmet preserves that come canned or jarred. I am intrigued by the eggplant miso, served chilled, it is smoky smooth flesh napped in a delicate white miso sauce. Ice cream cut. Outside one such lady who had been lunching alone and who has managed to eat her half a chicken with a knife and fork, is enjoying two ice cream sandwiches.

A Pluma is not your average rotisserie shop. Their menu is short. Rotisserie chicken with curry sauce or mole or plain.

The meat parts effortlessly from the bones and the cartilage that connects the bones have disintegrated. Come hungry and share everything. Chef Eugeni de Diego is running the kitchen with a seriousness usually applicable for those with a Michelin star. He has an excel paper in front of him, densely printed and highlighted in different colours. Like this: Like Loading Published by Bloomsbury and written and curated by me. Delicious gourmet roast chicken perfect for any occasion. The star dish, Chicken Ast, is a regular on the menu — but the menu also offers multiple versions of this dish dish, which more ingenious and fun. Searching for similar available restaurantss Similar restaurants Restaurants nearby Restaurants with offers. View all restaurant reviews. Thanks for reading, for commenting, for telling me where to eat next. Photos: Andrea Invierno. Roasted for 2 hours using vegetal coals.