This text belongs to the 'Comer' newsletter, which Cristina Jolonch sends to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
For better and for worse, also in the field of restaurants, 2023 has been a busy year in the Catalan capital. A year that leaves numerous openings, but also closings of houses that have decades of history and others that have had too short a life.
In this report we review some of the good and bad news that this year has modified Barcelona's gastronomic offer. News, in the case of openings, of establishments with the most diverse aesthetics and cooking style.
- The GUISA report. Following the disastrous results of the PISA report that evaluates the level of students, Toni Massanés invites us in his article to remember that there are aspects for the future of society that should concern us all more, such as education. And in terms of food, he proposes creating a GUISA Report to ensure that the youngest learn to manage their diet.
- Bubbles to say goodbye to the year. If a few days ago we toasted Christmas, now is the time to put the bottles with which we will bid farewell to 2023 in the refrigerator to welcome a very prosperous 2024. Ramon Francàs has selected 12 sparkling wines of all prices.
- How to survive binge eating. Domingo Marchena reminds us that in these days prone to culinary excesses, we will do well to follow the example of some historical figures - from Edward VII to Charles Alexander Augustus John of Saxony, Grand Duke of Saxe-Wimar-Eisenach - to survive the banquets better. Christmas assortments.
- Bascoat. In their new adventure, Nagore Irazueugi and Rodrigo Fonseca have moved from Ponzano Street to the Bernabéu area. Juan Manuel Bellver tells us here what it is like and how to eat in one of the new fashionable establishments in the capital.
- Cake Hake and Prawns. For more than one reader, this recipe that Ana Casanova proposes will take them back to their earliest childhood. It is a hake and shrimp cake. It is very easy to prepare and can solve some of our dinners these days.
