Butterflied sea bass with garlic and chilli, Barceloneta style, on Carrer de la Cera, 49.
We open the sea bass along the back, roast it on a bed of potatoes and, straight from the oven, pour over hot olive oil with sliced garlic and chilli. Simple, and full of the sea.
€26.80
“Traditional cooking is the foundation of everything. From there you can do different things, but always with very clear foundations.”
— Albert Güell, chef at Can Lluís
Fish cooked “a l’esquena”, opened along the back, is one of the classic ways of Catalan seafood cooking: the fish is split in two, cooked quickly and finished with freshly fried garlic and chilli. It is the cooking of La Barceloneta, Barcelona’s fishermen’s quarter, where seafood restaurants have served it this way for generations.
If you love fish, try our salt cod with samfaina (€25.00) or the gratinated sea urchins.
