Sagarra
Rambla-Raval

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Even though one may be led to think that this is a Basque restaurant, it is not. The cuisine is varied and it is hard to label it as a peculiar style: Catalan, Mediterranean and market place cuisine are some of the designations attached to an update and creative food notwithstanding its traditional roots.

Sagarra is a familiar name of Raval Quarter. A very long tradition related to cuisine ever since the end of the XIX Century. The delicatessen Sagarra i Poch just across the street, is a living proof of this.

The décor is restrained and classic without any claims to ostentation. The contrast between the dark blue walls and the orange curtains point at the heterodoxy of the ambience and the very concept of the place, further enhanced by the oils by Olga Figuerola.

During the mornings and afternoons, it is a cafeteria with a terrace, where tapas are also served. Based upon the long experience running through the family, the Chef, Alex Sagarra carefully chooses his products from the best suppliers.

At midday, the menu attracts a clientele that work in the innermost area of the city and in the evenings, the customers come from different areas: steady neighborhood patrons, groups and the occasional tourists.

For entrées, there are salads, pastas, and vegetables, which can be followed by roast meat and among the fish the bacallà a la catalana, which is a must: cod with tomato, onion, pine nuts kernel and sultanas.
The cellar boasts selected denomination wines of origin, predominantly Catalan references: Segre, Penedès, Priorat both whites and reds as well as cavas (local champagne).

Of the desserts, we recommend the Crema Catalana and the flan, as the house treats. Here also endures the famed and almost vanished Pijama, a veritable ensemble of cold sweets that fill up a dish with ice-cream, fruits in syrup, chocolate, flan and cream...