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Anímic, a new space for spoon breakfasts


We could say that the exquisite Pepito of veal and the meatballs with cuttlefish and peas, soft, succulent and with a sauce to spread until the last crumb of bread, are the best of the repertoire with which Anímic was premiered Monday (London, 87). But that wouldn't be fair, first because restaurants don't have to be judged on day one, and this one promises; second, because not all of the menu was tasted and we saw some great dishes left over for the next visit. And, above all, because we know that with the best that begins the operation of this small and cozy establishment, which has a terrace (essential data at this time), it is with overflowing energy and good trajectory of those who run it.

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We take up the tradition of breakfast with a spoon with a cookbook representative of our culture, through dishes and other preparations with seasonal, modest and traditional products, but with careful preparation. "Only breakfast? At noon. Do not think about your traditional breakfast, think more about the Catalan" breakfasts with a fork "which are precisely those offered here. Fried eggs with blood sausage, omelets, jerky sandwiches or double chin and, as advertised, ear with chorizo, pig's trotters or cod with "trinxat" are among the options, it has a terrace, "take away" and local wines to start the day.

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