It was a meeting point for writers of the stature of Manuel Vázquez Montalbán, André Pieyre de Mandiargues, Eduardo Mendoza and Maruja Torres, who savored the traditional stews and specialties that were prepared there while they debated at length about literature or politics. But for a few years now, Casa Leopoldo, the emblematic establishment in the Raval, has not been going through a good time.
Since Rosa Gil, granddaughter of the founders, decided to lower the blinds of this house that opened for the first time in 1929, several projects have taken place that faded away. Romain Fornell and Oscar Manresa took the reins of the place in 2020 and with a lot of effort tried to revitalize it, but the pandemic did not help. Nor the fragile situation in which this central Barcelona neighborhood found itself.
In 2022, Casa Leopoldo became a Chinese restaurant with a lunch menu of 12.50 euros, and its owners decided to keep the name, even if the offer had nothing to do with its origins. And it also ended up closing quietly last summer.
Now, the Banco de Boquerones Group, owned by Sofia Matarazzo and Bruno Balbás, has acquired this space, which luck has not been on its side lately. But they are confident that if they maintain the essence of the establishment and offer an affordable menu, the business will succeed. "We want to preserve the authenticity of Casa Leopoldo, in the kitchen and in the decoration," explained Laura Martínez, responsible for marketing and image. of the group, to eat.
They explain that the renovation they are carrying out will not affect the structure of the premises and will respect identifying elements such as the wrought iron and marble tables, and the Portuguese tiles, "although the bullfighting art will lose prominence," they point out. However, they will add some modern touches. The blue room, for example, will be used as a cocktail bar.
As for the menu, they want to preserve some of the classics of the original Casa Leopoldo, such as oxtail, meatballs with cuttlefish or Parellada paella, combining them with other dishes made with fresh local produce. Albert Pineda, executive chef of the group, will be in charge of this proposal of Catalan and Mediterranean food that, they insist, is not aimed only at a gourmet audience. Among the new dishes, the sautéed squid with Maresme tear pea, the timbale of pig's feet with foie and fennel and green apple or the sobrasada coca, caramelized onion and honey, and the squid sandwich with black garlic and lime aioli .
They will open on March 18 (online reservations will not be available until April) and they hope to be a good contribution to a Raval affected by insecurity and narcotics apartments.
