Managed by 2 French people, Sophie and Gilbert, the Baravin came into being in ' 99 to introduce to the Barcelonan public the Gallic cuisine and their wines. Baravins offers a wide range of gastronomic options, which makes it impossible to taste in just one visit. The specialities are varied; from the fondues (the classical one of Roquefort cheese, or the very special wine fondue), the duck Magret with honey and species, Tournedos with foie-gras sauce, or the Entrecote au Baravins sauce, having as a basis, red wine. The Raclette served with cold cut, or the “Boîte brulée” (the burnt out box), is a curious process of serving cheese in a box put in the oven until it is burnt out. The charcoaled wooden is withdrawn and the melted, hot cheese is served, accompanied by boiled potatoes and a cold cut selection. We, further recommend the wide selection of cheeses and pâtés, the home Fois-gras, the frog-legs (delicious), the Borgogne snails, the duck Carpaccio, or salmon, as dessert, we advise the Crêpe (with chocolate, sugar and jam) or the Tatin cake. Among reds, whites, rosés and champagne, the wines, on account of their quality, are of very accessible prices. Over 30 references of origin from Graves, Côte du Rhôdes, Alsacia, Loire Valley, etc. The sample menu will be the best option for those wanting to have an idea of the quality and variety (19.50). Fois-gras with white sweet wine (Monbazillac) warm goat cheese salad, with a glass of red Cotes du Rhone. A selection of patés with a glass of red Valle de Loire, selection of cheeses with a glass of Bordeaux and dessert. The midday menu (9.25) has a choice of six first dishes, six second ones, plus drink and dessert and coffee. There are formulas for groups (maximum of 18 people) at 20.00, and special menus for reduced groups and celebrations at 30.00. The list is available in Catalan, Castilian, French and English |
Puerto Blanco
Alicante
Calpe
Spanish