Safrà 18
Gòtic

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Petit Safra follows the family tradition they begun years ago with Safra 18, by restoring old spaces in Barcelona's old town, keeping the rustic characteristics, adding some modern art and offering a menu with quality Mediterranean and Catalan cuisine.

With a strong personality, Safra 18 (saffron in Catalan), is run by Teresa Menero and her daughters Marina and Gal.la, professionals in traditional hospitality and connected to the theatre world.

The setting is made up of an intimate inner hall, halfway between rustic and urban and a friendly terrace in the newly opened Plaza de Santa Caterina. The venue is decorated with candles and flowers that brings life to the stone walls, characteristics of this space, with large windows with a wooden entrance hall, which was an old stable.

The staff treat you with familiarity and cosmopolitan at the same time. The menu is in Catalan, Spanish, French, English and Italian, languages spoken by the staff, and also Portuguese is spoken.

The morning brings a café service, with home made and fresh out of the oven pastries and breads, that brings a whole lot of students and teachers of art of the school around the corner. In the same bar, at nights it turns int to a cocktail bar or glasses of Cava for tourists staying at the hotels around the area.

Gastronomically speaking, there's plenty of variety, Mediterranean with special emphasis on Catalan cuisine, up to date and with personal touches. We recommend you try some goat cheese rolls with yogurt sauce, prawn kebabs with saffron au gratin or warm eggplant Carpaccio with cheese and walnuts sauce.

Specialties include: pasta elbows with ham, black olives and walnuts with cheese cream, and cod cheeks with honey ´all i oli´(garlic and oil) sauce and apples au gratin over eggplant.

We also recommend Catalan specialties such as ´Trinxat of Cerdanya´ with vegetables, bacon and black Butifarra (Catalan sausage); or Xato (fresh cheese) from Garraf with tuna casserole, anchovies, cod and Romesco sauce. Meats: Duck Magret with Porto and rice. Fish: Flounder with almond and Mascarpone sauce and pasta.

All the desserts are homemade, among which we'll highlight, their chocolate crêpe with ice cream, yogurt mousse with mango coulis, Vilafranca Catanies (chocolate and almond bon-bons). Their star dessert is the bread soaked in wine and sugar.

Their wine list has about 50 good quality references, almost all of them from Spanish regions with D.O. classifications, a large part of them from Catalonia.

They also offer special group menus. Lastly, they ask you to please call ahead for reservations and information.