Traditional Catalan cuisine From Casa Leopoldo to Bar Leopoldo with Rafa Peña (Gresca), Oscar Manresa and Romain Fornell.
The change from Casa to Bar responds to what is the new proposal of Rafa, Oscar and Romain: a tapas bar where the bar, with comfortable high stools, will concentrate much of the prominence. Round marble tables with iron feet and chairs that evoke the taverns and hearth bars, are distributed in the room.
The redesigned menu maintains the essence of traditional Catalan and Barcelona cuisine with tapas such as cap i pota, oxtail with red wine and senyoret rice. The offer continues with other tapas that are part of our collective imagination such as croquettes, Roman squid, anchovies from L'Escala or meatballs with sepia. Leeks in green sauce, beef tongue in vinaigrette and cod with cod gut sanfaina are other suggestions in which homemade desserts make up the sweet touch. An extensive wine list, with wines by the glass, complements it.
Bar Leopoldo is part of the goût rouge restaurant group (Barcelona restaurants, chef Romain Fornell).