fismuler barcelona
Restaurant · Sant Pere ·
Cheesecake, razor clams, chicken wings, sea bream
Cheesecake, razor clams, chicken wings, sea bream
"Between the fashionable location in El Borne, the well-dressed crowd, excellent lighting, and distressed wooden tables with bench seating, Fismuler kind of feels like a performance art studio that also happens to serve excellent food. The menu changes regularly, but staple favorites include the dorada tartare with almonds and grapes, the truffled escalope with low-temperature egg yolk, and an ultra-gooey cheesecake that looks more like a wedge of ripe, melty camembert than a confection that came to life in an oven. Take a seat in the light-filled dining room (it's in Hotel Rec), or book well in advance to bag one of the six tables on the small outdoor terrace." - isabelle kliger
"At Fismuler, a boisterous outfit right by the Arc de Triomf, ingredients change daily and execution is slick. Although some dishes are greatest hits from Madrid, where the restaurant began—the truffled chicken wings with egg yolk and sweet potato—most nod to Catalunya: peas from the Maresme, seasonal white asparagus, and oysters. The razor clams, hot with grill-crisped cheese, are delightful. The cheesecake dessert is Instagram-famous: a gooey, Camembert-style chunk that’s porn for purists, it ditches fruit toppings and oozes like a melting Raclette." - Isabelle Kliger, Gemma Askham
"Even though it’s been around for what feels like forever, this Chamberí spot has all the trappings of a trendy it-kid joint (it was launched by two former El Bulli chefs in 2016). The industrial chic decor is casual and approachable, the shared high-top table guarding the front entrance is conducive to making new friends, and the hidden dining rooms of various sizes are perfect for groups, intimate birthdays, or anniversary dinners. In a city that’s now overrun with small-plate tasting menus, Fismuler’s huge servings of Spanish fusion dishes surprise us every time. Their claim to fame, the perfectly breaded veal cutlet topped with truffle and egg, is enormous, so bring an appetite or plan to share. The creamy roasted cabbage soaked in hazelnut butter and black garlic also keeps us coming back. Another surprise? Free water, a rarity in Madrid, which means you can stay hydrated on Fismuler’s dime and spend extra on their many Spanish wines. " - lori zaino
"Between the fashionable location in El Borne, the well-dressed crowd, excellent lighting, and distressed wooden tables with bench seating, Fismuler kind of feels like a performance art studio that also happens to serve excellent food. The menu changes regularly, but staple favorites include the dorada tartare with almonds and grapes, the truffled escalope with low-temperature egg yolk, and an ultra-gooey cheesecake that looks more like a wedge of ripe, melty camembert than a confection that came to life in an oven. Take a seat in the light-filled dining room, or book well in advance to bag one of the six tables on the small outdoor terrace. RESERVE A TABLE WITH RESERVE A TABLE" - Isabelle Kliger
"This is the Barcelona outpost of a Madrid collaboration between three chefs with distinct backgrounds who all worked in the kitchens of El Bulli. The giant space nods to the Nordic influences on its menus in the blue-tinted windows and large jars of pickled vegetables. Mediterranean ingredients get some Northern European tweaks, exemplified in dishes like semi-cured sea bream with slivered almonds and red grapes sliced to the size and shape of a penny. Prices match the quality, pedigree, and decor, so don’t be afraid to ask for a half portion." - Suzy Taher