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At PORK boig per tu, chefs Oriol Rovira and Iñaki López de Viñaspre serve up enticing dishes using pork ‘from nose to tail’, prepared with care, detail and tradition. The restaurant is in the heart of city, situated behind the Llotja de Mar, which once housed the Escuela de Bellas Artes where Picasso’s father was a professor.
Pork in all its culinary forms is the only protagonist: fresh, salted, cured, dried, encased, pressed, spiced, roasted or barbequed. The latter are cooked with oak charcoal or in the “I-rational” oven, built with clay using a traditional Neapolitan style. Fresh bread is also prepared in the same oven. The menu includes dishes such as Foot and Ear Stew of Suckling Pig with White Beans and Leek Blood Sausage.
Designed by Txema Retana, the interior has a warm, contemporary feel and the space highlights the pork themed installation by artist Mikel Urmeneta, hanging from the ceiling and welcoming guests as they enter. Outdoor seating is also available.
Address: Carrer del Consolat de Mar, 15, 08003 Barcelona
Opening Hours: 12:30 to 0:30h (Fridays, Saturdays and before holidays until 01:00h)
Phone: 932 95 66 36
Website: www.porkboigpertu.com