On the street Vallespir 93 in the neighbourhood Sants, the project La Mundana started out as a Vermutería, a bar where traditionally the clients would gather around to have an appetizer, usually vermouth and something to snack on in between meals.
The owners and chefs Alain Guiard (worked in AbaC with Xavier Pellicer and in Hotel Mandarin with Jean Luc Figueras) and Marc Martín slowly saw their concept evolve from canned clams, cockles and olives in to dishes prepared with quality produce and high culinary technics.
However they managed to maintain the identity of a busy and noisy neighbourhood Vermutería where the clients sit close together and share excellent food and good times.
The locale of La Mundana is small, they count with two bars one facing the open kitchen where you see the chefs cooking up the dishes. In the back a small dining area opens up with light coming in from a small patio. It´s a restaurant is not opted for groups.
Upon our visit I called to book a table the same day we wanted to eat at La Mundana, which was not a good idea, as Julia Robert says in pretty Woman “Big mistake. Big. Huge.” So reserve you table a couple of days in advance at least if you want to go on a weekend.
In the end we were very lucky, a couple had pulled out and we got their table!
At La Mundana they work with small plates (bigger then tapas but smaller then a regular dish) designed to be shared, and they recommend 2 to 3 dishes per person.
Their plates are inspired by the Catalan, French, Japanese and Mediterranean cuisine, you can find that technics used in the kitchen are to smoke, pickle, grill and the oven.
We ended up with a mix of seafood, meat and rice eats on our table. We entered, ate and left impressed with everything from the presentation of the dishes, flavours, and textures to the well-clocked rhythm of the service.
With which dish did my taste buds rave the hardest? Egg surprise – potato mash with butter, truffled yolk and carbonara foam – 8,50€. Even though the “cap-i-pota” rice with eel with saffron aioli and teriyaki sauce 14€, astonished me.
Cap-i-pota is a Catalán stew with chitterlings of cow as main ingredient, not really up my alley, but by making it into a new dish with rice, saffron and teriyaki it was fantastic.
Carrer Vallespir 93, 08014 Barcelona
Tuesday to Thursday 13.00h – 15.30h and 20.00h – 23.30h
Friday and Saturday 13.00h – 16.00h and 20.00h – 00.00h
Sunday 13.00h – 16.00h
+34 934 08 80 23