More than a restaurant, My Fucking Restaurant is an environment where signature cuisine meets a cosmopolitan atmosphere both in the ingredients and in the techniques and even in the public, and where the main protagonists are the vegetables.
in front is Italian chef Matteo Bertozzi, together with his partner Paolo Mangianti. Born in Rimini, Bertozzi is not a novice in Barcelona gastronomy and with tables in the 2000 O’Viso restaurant, in the middle of George Orwell Square.
This rogue restaurant, with four years of life in the Raval, wants to be a hotspot local in the midst of an absolute tourist environment, and situate its hooligan gastronomy in the imagination of the local population.
It is not the typical creative haute cuisine restaurant that imposes just by being placed at its doors, but its informal point already accompanies its namingin an election defiant and likeable.
In this place the atmosphere is sophisticated. With a natural stone wall, hydraulic floor with beautiful borders, modern lamps and paintings with old photos of the multicultural neighborhood of Ravalthe restaurant achieves a retro touch full of exquisiteness.
Among his diners they intermingle first hour tourists and locals attracted by the open secret that is Bertozzi’s cuisine, giving rise to a cosmopolitan atmosphere consistent with its international dishes with local touches.
Its chef is committed to a creative and avant-garde cuisine learned in Italy and made with local raw materials. His undoubted protagonists are vegetables and also raw which, far from boring, surprise with unexpected nuances and garnishes that catapult their flavor.
Example of this is the unexpected sweet potato with roasted garlic praline and coriander chutney, winner of the XChef by Cervezas 1906 Challenge award. For the chef, this dish is also a hymn to sustainability, since the sweet potato is used right down to the skin, serving crunchy on top. instagrammable dish.
But not only, a roasted leek accompanied with a hazelnut sauce with a flavor similar to that of the iconic cocoa cream also explodes on the head; a carrot that tastes the least of carrotsor some delicious tacos wrapped in lettuce leaf.
Without fear there is no passion, Begoña Rodrigo, La Salita
Game of contrasts and trompe l’oeil
Bertozzi’s kitchen is a game of contrasts for the palate. Mestra of it is a false shrimp rice where the rice grains are beluga lentils on which the heads of the shrimp are drained.
Its sharing plates invite participants to play: a discover flavors, textures and dare with preparations a priori unusual, such as squid with saffron butter and seaweed.
Also outstanding among their dishes are some bravas prepared with chickpea flour, Bloody Mary oysters with kimchi and some successful ossobuco croquettes that proclaim the expertise of the cook
The international notes of your letter they come from suggestions such as a porchetta ssäam with braised onion (a fusion between Korea and Italy); a picanha carpaccio with steak tartare muffin; some celeriac tagliatelle and Parmigiano Reggiano foam, and an organic black angus onglet with soft aioli.
The desserts follow this hooligan creative line with unexpected suggestions, such as tiramisu dorayaki; French toast with cream cheese; the pear, cardamom and Sichuan pepper panacotta or the mini ricotta and sweet potato cheesecake.
For celiacs and non-celiacs
It should be noted that its menu is 100% gluten-free, however, it is not considered an establishment made for celiacs, but rather so that celiacs can also eat like others, with ready techniques. for all types of customers.
Likewise, for the cook, making this type of cooking it is an inclusive strategy because where a celiac can eat is where the whole group of friends or the whole family finally goes, or where they meet for dinner with a date.
What to ask for: At My Fucking Restaurant, you can order à la carte or put yourself in the hands of the chef and let him guide you through the twists and turns of his two tasting menus, which embrace the greatest hits of his career and guarantee a good, fun and enjoyable experience. height. In both menus, for 38 and 45 euros, it is possible to add a pairing to multiply the trip even more thanks to a menu with more than 140 natural wines selected by the somelier Valeria di Benedetto, or even better, dine based on cocktails of all kinds. guy.
Practical data
Where: Nou de la Rambla, 35
Average price: 40 euros.
Reservations: 93 639 78 27.
Hours: Monday, Thursday and Friday, from 7 to 11 p.m. and Saturday and Sunday, from 1 to 4 p.m. and from 7.30 p.m. to 11 p.m.
Photos: @muysibarita, My Fucking Restaurant.