Concierge.com's insider take:
Chef Carles Abellan's pedigree (nine years of training under Ferran Adrià) shows up in his witty food, most of it served in tapas-sized portions as part of the ten-course tasting menu. His restaurant has a moody industrial chic that echoes the hip attitude of the El Born district—steel girders expose the ribs of the building, wines are stocked on open gunmetal shelves, and stone-gray runners are the austere ornamentation on ebony-stained tables. This somber backdrop is actually perfect for the antic liveliness of the dishes, such as rice crisps with tart olive foam; macadamia nuts glazed in real gold dust; pudding-soft tuna tartare with salmon roe; black rice slashed with green parsley aïoli; and curry-scented banana soup. And Abellan's "Kinder Egg" (an eggshell filled with truffles, potatoes, and a three-minute egg) is now nearly as famous as his mentor's trademark foams. Don't show up with your heart set on any of these dishes, however, since the menu changes constantly. TapaÇ24 is Abellan's more traditional tapas joint farther uptown (269 Carre de la Diputació 269; 34-93-488-0799).
Closed Sundays and Mondays.
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