13 Jan La Gambarrada in Club de Gourmets
Author: Oscar Caballero
Magazine Publication Date: December 1, 2022
Web Publication Date: December 09, 2022
Salted sea bream, almonds, grapes and vine shoot oil, kimchi points €12.95 | Gambarrada croquettes, shrimp, crab and carabiner €15 | Rice covered with mussels and a shrimp carpaccio €19.50 | Desserts from €3.25 to €6.25
David Reig smokes his fish, makes his bread and baos and even a pacharán for friends. Ten years of study, between Gerona and Barcelona; a season at El Bulli, another at Can Roca; chef of a 2 * in the south of France… And two decades of teaching, which he now combines with practice in his restaurant, opened this year “for fun”.
The thorax of prawns, from Vilanova of course, ground, gives an addictive powder that goes into making croquettes (béchamel, crab, shrimp, salt-cured egg yolk…). The rice –Delta del Ebro– comes out fine, a finger, tasty. Background made of onion blackened by cooking, cuttlefish from Vilanova and monkfish head. One word to define his dishes: balance. Broad Catalan representation in the winery with an exclusive section for cavas. Wine by the glass from €3. Bottles from €16.
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