How do you keep it up?
It can’t be easy to run a restaurant that has been so talked about, so written about and so hyped. In 2001, Carles Abellan opened Comerç 24. Since then there has been a war going on for the few seats that this rather small place in el Born. I’ve fought in this war several times myself and I’ve lost and won. Getting a table feels like winning on the lottery. This is after all the brainchild of a chef who successfully plublishes his own cook books – most notably “Las Tapas de Comerç 24”.
It’s just lunch but…
…the restaurant gets filled up quite quickly. Despite not being starving I go for the seven courses tasting menu that someone with a sense of humour named Festival. Perhaps it sounds corny, but it works. Chef Carles Abellan’s nine years of training under Ferran Adrià of el Bulli is often mentioned in reviews. Adrià is known as the most innovative chef on the planet and some of that genious obviously spilled over to Abellan, because it is a simply astonishing meal. Atmosphere and service is not completely up to par with the food but eating here of course means that you’re dealing with a very competent organization.
Just save some space for dessert.
I’m quite impressed. Every course is better than very good. Standing out are the now famous Abellan interpretation of the Kinder Egg, along with the Kobe beef and the different kinds of cheese. Plus: The dessert is a magic little collection of ‘sweet tapas’. Quietly remind yourself to add three extra miles next time you are going running and enjoy the moment. The next time in Barcelona, I will try to fight my way to a table for dinner. Not five stars, not this time… but highly recommended.
24 Carrer del Comerç