Opened in May, Bar But’s ambition is to be a local bar for the people of Gràcia, with a commitment to fresh produce and quality. The menu is designed around seasonal produce. The restaurant is open all day, you can pop in for breakfast, lunch a snack or dinner. You can also come in to do some work or to unwind with friends.
The interior of Bar But is cozy and comfortable. On the walls there is a space dedicated to emerging photographers.
The head chef at Bar But is Jordi Rodón, a young chef that trained in one of the best schools in the country. His career has been molded in both Barcelona and Korea. He has worked in restaurants such as “La Fonda d’en Carles Gaig”, “Jean-Louis Neichel”, “Can Fabes” Santi Santamaria and “La Cuina d’en Garriga”. The dishes offered in Bar But are based on tapas and small dishes served with the utmost care.
The whole space was created and designed by its owners, with the collaboration of the interior designer Neus Casanova (Estudi de-Goma) using neutral colors and wood.
The desire to offer a different product was there from the start, so sourcing the best suppliers not only for its quality but also a social value has been a main objective. For example, the supplier for teas (Josenea) is a nonprofit association that helps people that have problems finding work and at the same time offers its customers a high quality organic product.