Booking tel.: 933 040 513
Price: More 45 Euros. (Precio medio 55 €)
Open: Tuesday and Wensday from 19:30- 23:30 h. Thursday to Saturday from 13-15:30 hr and from 19:30- 23:30 hr. Closed: Sunday. Monday. Tuesday and Wensday lunch time. From 4-25 August
Web site
TripAdvisor : 4/5 rank 437 /4333 204 reviews
Yelp : 4/5 6 reviews Qype : 3/5 3 reviews VipGourmet : 8.5/10 2 reviews Michelin : 1 *
At this restaurant the cooks work in front of your very eyes! The result will surprise guests, both in terms of the culinary philosophy and the cuisine itself, which is based on a fusion of Oriental cooking and Spanish ingredients. À la carte tapas choices and two tasting menus.
When traditional spanish tapas get inspired by delicate savors of Asia…
Albert Raurich has been working at El Bulli from 1997 to 2007 where he was head chief for the last 6 years of his journey with Ferran Adrià … That is to say that he knows quite well about cuisine inspiration and innovation…
At Dos Palillos the chef decided to get his inspiration from the far east cuisine, that is mostly from Japan, China, Thailand and Vietnam. And what an inspiration!! Imagine Asian savors married with Spanish traditional tapas and products like seafoods, fish, fresh vegetables of the market, prown, tuna, meat… Imagine now tempura, raw dishes, woked dishes, steamed dishes, grilled dishes...
Albert Raurich’s tapas are pure creativity and grace.. We loved fresh seaweed sunomono with molluscs, Japanese burger, meat Gyoza,Cantonese style Iberian pork, prawn steamed dumpling.. Two degustation menus at 55 and 75€ but they prefer to say one hour and half menu or two hours menu.. Lunchtime menu at 20€. In november 2012 Dos Palillos recieved its first Michelin star.
Bcn RestaurantesAsia and Spain, though so geographically and culturally different, show that when it comes to eating, the distance between them can get shorter than it may seem. Both cultures choose small portions and both countries use sticks to eat (two chopsticks in the case of Japan and toothpicks in the case of Spanish “tapas”), which has led to the restaurant’s name: Dos Palillos, which can both mean “two chopsticks” or “two toothpicks”.
The owners of the restaurant are Catalan Albert Raurich and Tamae Imachi that, as her name lets us guess, comes from the land of the rising sun. The couple –also in their private life- met while they were working in the prestigious El Bulli and present an offer based on good products cooked according to Asian techniques.
The space is divided into two bars that work independently with different philosophies: one of them invites us to have a seat –only with reservation- around it and to contemplate the accurate movements of the Japanese cook, while the other, that dominates the entrance of the restaurant, is designed for us to eat while standing up, like in a traditional Spanish tapas bar.
Zagat : Food 25/30 Decor 22/30 Service 21/30 Cost E 24 reviews.
“Inspired, Japanese-influenced” dishes “dazzle” at this “amazing Asian fusion” standout by chef-owner Albert Raurich (an El Bulli alum) in the arty Raval; the “intimate bar” and crowd made up of “chefs and friends” make it a “nice place” to share a “wow”-worthy yet “fairly priced” meal;
The chefs at Dos Palillos ("Two Chopsticks") creatively demonstrate the close links between Asian and Spanish tapas, and at such a high level of quality and innovation that it earned them their first Michelin star. Sitting down to one of their tasting menus treats you to one surprise after another, and each one better than the one before.
60 x 80
Part of the Casa Camper hotel, local design temple Vinçon and architect Jordi Tió have deliberately made the entrance of this delectable Asian-inspired tapas bar look like any other in the Raval, but in the back you’ll find a Michelin-starred, Japanese-style 25-seat dining room set around the kitchen area.
There it’s Albert Raurich, former commander-in-chief of El Bulli’s army of chefs, who calls the shots. Despite his El Bulli credentials, don’t expect molecular fusion cuisine: the dishes and cooking methods are authentically Asian – the fusion element comes from the use of Spanish raw ingredients.
If you don’t manage to get a reservation, the full menu can also be had in the kitsch entrance area. There you can also explore the excellent wine list which can be sampled by the glass.
Barcelona Metropolitan
What I liked most about it was that the food was challenging enough to give you a proper experience, but not so weird as to leave you scratching your head and thinking, “what the hell was that?” The pace was careful and service from the several different chefs who will host you through the evening, each with their own specialty, was bang on.
Head chef and owner Albert Raurich was Ferran Adrià’s right-hand man at El Bulli for 11 years and it shows in much of the meticulous presentation. The Japanese angle comes from his Japanese wife, who personally guided him into the country’s regional cooking and encouraged him to fuse it with the heritage of his own.
The result: Japanese tapas, I guess.
There it’s Albert Raurich, former commander-in-chief of El Bulli’s army of chefs, who calls the shots. Despite his El Bulli credentials, don’t expect molecular fusion cuisine: the dishes and cooking methods are authentically Asian – the fusion element comes from the use of Spanish raw ingredients.
If you don’t manage to get a reservation, the full menu can also be had in the kitsch entrance area. There you can also explore the excellent wine list which can be sampled by the glass.
Barcelona Metropolitan
The Raval, let’s face it, is not best known for its fine dining restaurants. And yet, despite the odds, Dos Palillos endures. I went a few weeks ago for the first time since it opened—mainly because my prevailing memory of it was being charged €78 for a couple of tapas and a couple of glasses of wine—and was intrigued to find it full on a blustery, Tuesday night of no import with a 70/30 mix of Catalans versus food tourists.
In fact, this time around it didn’t seem quite so eye-wateringly expensive. €55 for the shorter tasting menu not including wine, is not exactly cheap, granted, but it is accessible enough for a treat. Last time I sat at the bar, decorated with old beer crates stacked up in the corners and funky labels plastered onto the walls, and I suspect you can rack up a terrifying bill if you allow yourself to go mad. This time, however, we headed through the chainmail curtains into the womb-like dining room, where a square bar arranged around an open kitchen is home to chefs quietly creating masterpieces.
In fact, this time around it didn’t seem quite so eye-wateringly expensive. €55 for the shorter tasting menu not including wine, is not exactly cheap, granted, but it is accessible enough for a treat. Last time I sat at the bar, decorated with old beer crates stacked up in the corners and funky labels plastered onto the walls, and I suspect you can rack up a terrifying bill if you allow yourself to go mad. This time, however, we headed through the chainmail curtains into the womb-like dining room, where a square bar arranged around an open kitchen is home to chefs quietly creating masterpieces.
Head chef and owner Albert Raurich was Ferran Adrià’s right-hand man at El Bulli for 11 years and it shows in much of the meticulous presentation. The Japanese angle comes from his Japanese wife, who personally guided him into the country’s regional cooking and encouraged him to fuse it with the heritage of his own.
The result: Japanese tapas, I guess.
