El Nido, the new culinary proposal of the H1898
Market cuisine with local products. That's the culinary commitment presented by El Nido, the new restaurant that H1898 has opened on Las Ramblas, complementing the gastronomic offerings of a historic neighborhood like El Raval. The restaurant, located on the first floor of Hotel 1898 and overlooking the popular boulevard, takes its name from the main town on the island of Palawan in the Philippines, a paradise of beaches and crystal-clear waters. Thus, the restaurant becomes a true oasis of peace that contrasts with the relentless hustle and bustle and color of the Barcelona artery, visible through the windows of this unique building with two centuries of history that once housed the headquarters of the Philippine Tobacco Company.
Respect for the product and the quality of the raw materials, especially fish, define the menu signed by chef Carles Boronat (Menorca, 1967). An island man, he maintains that his love for gastronomy was inherited from his parents, in the corridors of the Acuario restaurant they ran in Na Macaret, near Fornells. His mother, of Swiss nationality, guided him in his early culinary days. From his father, he learned respect for the sea and its produce. That's why, every morning, he personally takes care of cleaning the fish, always wild, that is served at El Nido.
Alongside him, there's a small kitchen staff with whom he really enjoys dining out to get inspiration. His second in command, Massimo Arena (Catania, 1976), is in charge of the dining room and the wine cellar after having worked in restaurants of major European hotels in London, Germany, or Switzerland before arriving in Barcelona ten years ago. All of them make up a demanding team that hopes to satisfy those customers who are open to trying classic dishes with a creative twist, both in their preparation and presentation. A team that also takes into account the needs of people with celiac disease, intolerances, etc.
And what can we find in El Nido? Undoubtedly, an honest culinary proposal, quality products with a creative presentation and a preparation that interprets classic international dishes with Asian, Moroccan, Mexican, or Mediterranean details, among others. As evidenced by the seafood escabeche, the escudella, the steak tartare, or the rack of lamb. Dishes that the chef recommends trying along with the homemade desserts, among which the apfelstrudel and the bread with chocolate stand out.
“Eating at a hotel is a gamble that has recently gained dignity with the inclusion of top chefs in the kitchens of prestigious hotels”, Boronat recalls. For this chef, who has a long career behind him, “a hotel kitchen must provide service not only to the dining room, but also to cocktails, events, or the terrace. Our cuisine complements many more services, and our greatest satisfaction is the positive feedback from a customer who is surprised by the quality of the restaurant at their hotel, which they stumbled upon by chance”.
Opening hours: from 1:00 PM to 4:00 PM and from 8:00 PM to 11:00 PM, Monday to Sunday.
Reservations are recommended. Booking at El Nido allows you to have a drink at La Isabela, the hotel's terrace, without the need for a direct reservation.
