Between Trav. de Gràcia and Diagonal.
Area: St. Gervasi-Santaló. MAP IT
Booking tel.: No disponible
Price: More 45 Euros. (Precio medio 55 €)
Open: Tuesday to Saturday 13:30-15:30hr and 21-23:30hr.
Closed: Sunday. Monday. Three weeks in August.
Booking tel.: No disponible
Price: More 45 Euros. (Precio medio 55 €)
Open: Tuesday to Saturday 13:30-15:30hr and 21-23:30hr.
Closed: Sunday. Monday. Three weeks in August.
TripAdvisor : 4.5/5 # 389 / 4228 43 reviews Yelp : 4/5 2 reviews
Michelin : 4/5 2 reviews VipGourmet : 7.5/10 7 opinions
Michelin : 4/5 2 reviews VipGourmet : 7.5/10 7 opinions
The Coure restaurant opened its doors in 2005 with a very creative signature cuisine offer that was about to make it awarded with a Michelin star. In spite of not achieving it, the restaurant’s manager is awarded every single day with the applause of his public, and that is his most valuable price.
For a first approach to Coure's cuisine, the best option is the tasting menu, which gathers samples of some dishes in the regular menu and thus allows us to have a global idea of the culinary trend professed in this temple of creativity. Dishes are always risky and bursting with imagination, and are served with the best choice of wine -trust the sommelier's advice.
The restaurant’s decor is sober and elegant and is presented along with a well-structured lighting and very few decorative elements. This combination creates the perfect atmosphere for business meetings and intimate evenings.
Fodors
Cuina d'autor is Catalan for creative or original cooking and that is what you get here in this slight sliver of a subterranean space on the intimate Passatge Marimón just above the Diagonal thoroughfare. Minimalist decor and culinary aesthetics pair well here: steak tartare, peerless tuna belly, ham, chicken croquettes, and a by-the-glass wine list catalog with interesting discoveries that change regularly. The bread and the expresso, seldom-failing bellwethers of quality, are excellent.
Frommer's
The specialty in this charming and elegant restaurant is chef/owner Albert Ventura's superb tasting menu. Be daring and try the carpaccio de pies de cerdo, a unique blend of pig's trotters with oysters, or the tuna con sabor de lima y berengena ahumado (fresh tuna flavored with lime and served with smoked eggplant/aubergine). For dessert, I recommend helado de eucalipto (eucalyptus ice cream).
60 x 80
For a first approach to Coure's cuisine, the best option is the tasting menu, which gathers samples of some dishes in the regular menu and thus allows us to have a global idea of the culinary trend professed in this temple of creativity. Dishes are always risky and bursting with imagination, and are served with the best choice of wine -trust the sommelier's advice.
The restaurant’s decor is sober and elegant and is presented along with a well-structured lighting and very few decorative elements. This combination creates the perfect atmosphere for business meetings and intimate evenings.
Cuina d'autor is Catalan for creative or original cooking and that is what you get here in this slight sliver of a subterranean space on the intimate Passatge Marimón just above the Diagonal thoroughfare. Minimalist decor and culinary aesthetics pair well here: steak tartare, peerless tuna belly, ham, chicken croquettes, and a by-the-glass wine list catalog with interesting discoveries that change regularly. The bread and the expresso, seldom-failing bellwethers of quality, are excellent.
The specialty in this charming and elegant restaurant is chef/owner Albert Ventura's superb tasting menu. Be daring and try the carpaccio de pies de cerdo, a unique blend of pig's trotters with oysters, or the tuna con sabor de lima y berengena ahumado (fresh tuna flavored with lime and served with smoked eggplant/aubergine). For dessert, I recommend helado de eucalipto (eucalyptus ice cream).
60 x 80
A small but grand restaurant is what the owners like to call Coure, and rather than associate themselves with the rest of the bistronomics movement, they take pride in the immaculate white tablecloth-service and that in spite of the little room available, the tables are spaced sufficiently out so that you won’t be dueling with your neighbours for elbow space.
Time Out
We leave Coure happy. The curry and olive breadsticks we get to snack on serve as a hint of the bread that's to come, which they make themselves, by the way, and we finish them off in a tick with the salt and olive oil they come with. After a starter of marinated mackerel with apple and celery comes a killer first course: razor clams, 'ajoblanco' (cold garlic and almond soup), soft almonds and figs. I recognize the formula, and it makes me a bit sceptical, but the dish turns out to be a surprising and refreshing play on textures and flavours. And on top of that, it tastes great.
The cod glazed with cherries, polenta, coffee and capers results in a risky and unrestrained combination of flavour, but the preparation is simply perfect. The veal cheek with mushroom risotto is a fiery castle of tastes that will leave you licking your chops. And for dessert the cream of eucalyptus with strawberries and hibiscus flowers is unparalleled.
After all of that, we stayed, planning to taste other options, like the oyster and pig’s trotters ravioli with polenta and fresh herbs or the vegetable stew with an infusion of ham, parmesan and bean sprouts. We'll have to go back for the tasting menu.
Other tantalising items include the grilled squid, ham with carmelised onions, the cod steak with cod tripe and barley, and the twice-cooked squab with salsify, a particularly tasty root vegetable that few chefs are challenging themselves to use. Don't pass on the excellent bread, and there's also a succinct cheese plate and homemade desserts.
Although it's not a space that facilitates climate control, the use of light colours to get that feeling is a rather important detail, as is the privacy you get while dining, thanks to the generous spacing between tables.
An excellent wine list that varies according to the sommelier's taste, good music, and excellent lighting and service help make this a fantastic setting for a night out in one of the best restaurants in town.
Whatever you call it, Albert Ventura and his partner, the patissier Joan Grimal, are another pair of young ambitious chefs who dish up creative gastronomic delights at very reasonable prices indeed. Just call it a gem.
For a more informal experience, you can now also take a stool at the small ten-seater bar by the entrance, where a special L'Atelier menu of bite-sized dishes is served (EUR 20-30). It won't necessarily fill you up, but you'll leave with a good notion of what the kitchen is all about.
Time Out
We leave Coure happy. The curry and olive breadsticks we get to snack on serve as a hint of the bread that's to come, which they make themselves, by the way, and we finish them off in a tick with the salt and olive oil they come with. After a starter of marinated mackerel with apple and celery comes a killer first course: razor clams, 'ajoblanco' (cold garlic and almond soup), soft almonds and figs. I recognize the formula, and it makes me a bit sceptical, but the dish turns out to be a surprising and refreshing play on textures and flavours. And on top of that, it tastes great.
The cod glazed with cherries, polenta, coffee and capers results in a risky and unrestrained combination of flavour, but the preparation is simply perfect. The veal cheek with mushroom risotto is a fiery castle of tastes that will leave you licking your chops. And for dessert the cream of eucalyptus with strawberries and hibiscus flowers is unparalleled.
After all of that, we stayed, planning to taste other options, like the oyster and pig’s trotters ravioli with polenta and fresh herbs or the vegetable stew with an infusion of ham, parmesan and bean sprouts. We'll have to go back for the tasting menu.
Other tantalising items include the grilled squid, ham with carmelised onions, the cod steak with cod tripe and barley, and the twice-cooked squab with salsify, a particularly tasty root vegetable that few chefs are challenging themselves to use. Don't pass on the excellent bread, and there's also a succinct cheese plate and homemade desserts.
Although it's not a space that facilitates climate control, the use of light colours to get that feeling is a rather important detail, as is the privacy you get while dining, thanks to the generous spacing between tables.
An excellent wine list that varies according to the sommelier's taste, good music, and excellent lighting and service help make this a fantastic setting for a night out in one of the best restaurants in town.
Whatever you call it, Albert Ventura and his partner, the patissier Joan Grimal, are another pair of young ambitious chefs who dish up creative gastronomic delights at very reasonable prices indeed. Just call it a gem.
For a more informal experience, you can now also take a stool at the small ten-seater bar by the entrance, where a special L'Atelier menu of bite-sized dishes is served (EUR 20-30). It won't necessarily fill you up, but you'll leave with a good notion of what the kitchen is all about.
