Far from the busiest squares in Gràcia, in the upper part of Torrent de les Flors street, a small updated winery opened a few months ago that is also the dream of six friends come true. Alberto Ibáñez, Eva Monje, Betu Molero, Jorge Ferrer, Pau Ortiz and Alejandro Giner, all inveterate foodies from very different professional fields, often talked about promoting their own gastronomic project. So when they found out that a place was rented in their neighborhood, they were clear about what they should do.
Without abandoning their respective jobs, each one did their bit to set up the bar that they were missing in Gràcia: a place with personality where they could share simple dishes, made with good ingredients and at a price that was not abusive. Your name? Fino Bar, for the generous wine and the fine cut, or also for the “getting fine”. The image of the business is a friendly toad that already has its fan club. It's called Serafino and the merchandising is just around the corner.
But not everything has been a bed of roses. They explain that they had to rack their brains to adapt to the establishment's bar-cafeteria license. They did not have an extraction system nor could they use high-power devices, so frying croquettes or cooking those typical tavern stews was ruled out. To resolve this crossroads, his experience as a gastronomic advisor to Ibáñez – the only chef in the group – and his time at renowned houses such as ABaC, Nerua or La Sucursal was key.
They chose to put a high-quality product in the center and the white marble bar that runs through the store became their display and kitchen. There, in full view of everyone, they prepare the gildas, cut the sausages from Gori, a charcuterie in Garrotxa, or compose the boards with Dotze Graus cheeses. They also finish dishes like their classic egg, tuna and potato salad; the creamy smoked cheese with roasted celeriac, grapes and almonds (can be customized with belly belly, ling roe or smoked eel, and we love the idea); or the successful steak tartare. So that later they say that you can't cook without turning on the stove.
They also have hot bites, such as the original Inés Rosales cake with Boqueria beef sobrasada, the truffled green bean carbonara or the croq-fondue, a croquette dough that is served with Montserrat Forners bread for dipping. The cap i pota with raisins and pine nuts or the chickpeas with samfaina, recipes from Ibáñez, are cooked at Bodega Amposta.
While the menu gains strength, the suggestions and wines with minimal intervention and proximity, which change every two months, add dynamism to an offer that also has its emotional side. The potato chips are from the García brand, from Castellón, where three of the partners are from, and the water, Lunares, from the town of Monje. Among the desserts, the ensaimada with almond chantilly and cream. Ibáñez's father is a pastry chef and they wanted to pay tribute to this classic sweet that is now difficult to find. But there they have it, at Fino Bar.
