Baravins French Restaurant
Eixample

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Managed by two French people, Sophie and Gilbert, the Baravin was inaugurated in '99 to introduce to the Barcelonan public the Gallic cuisine and their wines.

Baravins offers a wide range of gastronomic options, which makes it impossible to taste in just one visit.

The specialties are varied; from the fondues (the Roquefort cheese classic, or the very special wine fondue), the duck Magret with honey and spices, Tournedos with foie-gras sauce, or the Entrecôte au Baravins sauce, with a red wine base.

The Raclette served with cold cut, or the “Boîte brulée” (the burnt out box), is a curious process of serving cheese in a box put in the oven until it is burnt out. The charcoaled wood is withdrawn and the melted, hot cheese is served, accompanied by boiled potatoes and a cold cut selection.

We, further recommend the wide selection of cheeses and pâtés, the home Fois-gras, the frog-legs (delicious), the Borgogne snails, the duck Carpaccio, or salmon. For dessert, we advise the Crêpe (with chocolate, sugar and jam) or the Tatin cake.

Among reds, whites, rosés and champagne, the wines, on account of their quality, are of very accessible prices. Over 30 references of origin from Graves, Côte du Rhôdes, Alsacia, Loire Valley, etc.

The sample menu will be the best option for those wanting to have an idea of the quality and variety (19.50). Fois-gras with white sweet wine
(Monbazillac) warm goat cheese salad, with a glass of red Cotes du Rhone. A selection of patés with a glass of red Valle de Loire, selection of cheeses with a glass of Bordeaux and dessert.

The midday menu (9.25) has a choice of six first dishes, six second ones, plus drink and dessert and coffee. There are formulas for groups (maximum of 18 people) at 20.00, and special menus for reduced groups and celebrations at 30.00. The list is available in Catalan, Castilian, French and English.