Ya llegó la temporada de los guisantes. Los de Il Giardinetto son del Maresme, recién cogidos, y cocinados con menta fresca.
Ya ha llegado a il Giardinetto la trufa blanca.
Te proponemos dos formas de degustarla: con Fetuccini o con Huevos Fritos.
¿Con cual te quedas?
Amb la tardor, ja han arribat els primers rovellons. Saltejats amb una mica d’all i julivert.
Con el otoño, ya han llegado los primeros “rovellons”. Salteados con un poco de ajo y perejil.
IlGiardinetto opened in the 70s by the photographer Leopoldo Pomés, who after the success of Flash Flash restaurant creates an Italian restaurant. Once again, the project was designed by Alfonso Mila and Federico Correa architects, who were inspired by a chestnut forest in southern France.
For several decades it has been a Barcelona meeting point for artists, architects, designers, writers … and also for lovers of the best pasta dishes (homemade) and many other Mediterranean delicacies, as well as good music and the most revealing cocktails.
In September 2012, Il Giardinetto renews the area below, open a window and a bar at street level. Under the guidance of Chef Sergi Millet and Poldo Pomes (son), the restaurant now has a new menu of “platillos” more economical to taste at the bar: a sophisticated “mini bikini on crispy foie gingerbread and species”, the classic” egg muffin with Iberian ham”, the “burrata with roasted almonds and dried tomatoes marinated”, the “panzerottis duo”, “steak tartar”, among other dishes.
The renovation of the restaurant, by architects Ivan Pomes and Max Llamazares, get a second interior design FAD award (2013); the first one was won in 1974. It is the only restaurant in the history of the FAD awards to receive two prizes.
Il Giardinetto organized art installations in his small storefront located in the façade, designed by artists, interior designers and architects such as Martin Azua, Sandra Tarruella, Estudi Arola, Curro Claret, Marc Morro, Apparatu, among others.