Phone: 93/232-5811
Price : 45€
Closed Sun., Mon., Jan 1--7, Aug. 7--30
Web site
TripAdvisor 4.5/5 # 31 / 4246 50 reviews Qype 4.5/5 4 reviews VipGourmet 8.4/10 18 opinions
It's hard to think of a better name for a Spanish chef than Dani Lechuga, although in this case it might be more apt if his apellido was something along the lines of carne or ternera, since meat—particularly beef—is his speciality.
Followers of the Spanish system of accolades will know Lechuga’s name for winning this year’s Cuiner de l’Any at the Fòrum Gastronòmic de Girona, and last year’s Cuiner Jove at the Acadèmia Catalana de Gastronomia. He is, in short, the man of the moment and quite possibly Catalunya’s answer to Fergus Henderson of London’s esteemed meat house St John. Let’s see where he takes it.
Meantime, Lechuga’s interest in meat, its provenance, husbandry and, ultimately, butchery started young—his dad is a butcher—and in September 2010, he published his first book, La Cocina de la Carne. His menu at Caldeni is a direct reflection of his passion, and features Wagyu Kobe beef and Nebraska Angus as well as locally-reared Girona beef that he hangs for 48 days to achieve just the right degree of meaty tenderness. Dense marbling, mellow-yellow fat, a rich beefy flavour—it’s pretty marvellous stuff, though even I draw the line at eating meat for starter, main and dessert so I checked out the rest of the menu too....
Caldeni Restaurant is a restaurant with signature cuisine, located in Sagrada Familia neighbourhood. True quality products and large portions; it is a sophisticated and elegant restaurant.
This restaurant stands out because of its professional and courteous service and it is especially recommended for romantic and intimate dinners.
Fodors
A clean, simple place par excellence, Caldeni is the perfect antidote to the sensory overload Gaudí's Sagrada Familia can produce. Winner of the 2011 Chef of the Year award in the annual Fòrum Gastronomic, Dani Lechuga produces streamlined cuisine that is invariably long on taste and short on cost, especially if you take advantage of the bargain lunch prix-fixe menu. A specialty in beef of all kinds (Wagyu, Kobe, Angus, Girona, Asturian oxen), Caldeni also does tapas, soups, and tastings of all kinds, making any stop here a gastronomical event.
Time Out
An excellent sampling menu highlights perfectly all the expertise of the young chef Dani Lechuga. Good wine cellar, varied and reasonably priced. And surprisingly, given his name (‘Lechuga’ means ‘lettuce’), he is one of the best chefs for cooking red meat in Barcelona. A festival of meat.
