Bardeni el meatbar - Caldeni

Bardeni El Meatbar - Review - Eixample - Barcelona - The Infatuation

"This slow-cooked beef and mushroom stew is Catalonia’s ultimate carnivorous comfort food, and there’s nowhere better to try it than at Barcelona’s best meat restaurant, Bardeni. Less of a steakhouse and more of an upscale bistro where meat is the main character, this is the kind of spot where they know how to chop a tartare, grill a steak, and smoke a beef tongue, but it’s their fricandó that keeps us coming back. Most fricandós are made from blade steak, but Bardeni’s changes it up with collagen-heavy Uruguayan Angus beef cheek. Unlike most fricandós that are served as a stew, they also load it up on a bite-sized sandwich filled with smooth cream cheese and a homemade mushroom cream with the glistening, slow-cooked meat layered on top. Just know you won’t be satisfied with just one. RESERVE A TABLE" - Isabelle Kliger

"A ‘meat bar’ where meats are the great and unmistakable stars of the show. It is especially surprising for its old butcher's shop aesthetics, with a bar where you can also eat. Chef Dani Lechuga presents a menu where the Angus steak tartare stands out, Caldeni style, and you should always ask for the ‘Suggestions of the day’, as it is not unusual to find special cuts of veal to choose from. They offer half portions!" - Michelin Inspector