When I first entered Sala de Despiece (“cutting room”) I had no idea about what I was going to eat. They define themselves as “a bar with a kitchen and a great tasting of raw materials”. Once I was there I understood.
The exterior is made from metal, like a warehouse, and when you go inside, the experience begins. The walls and the ceiling are covered by polycarbonate boxes, like the one used in the transport of fresh food. It is a “cutting room” after all.
There is a metal bar through the roof from which baskets hang with fresh products and the “help yourself” cutlery. The restaurant is crossed by a long white bar that emulates the worktable of a slaughterhouse. A space where guests sit on high stools sharing a table with strangers. Behind the bar, refrigerated display windows show the raw materials. In the background, a small kitchen from where they will bring your plate directly on metal trays covered with wax paper. It is a food laboratory!
All the products are barely cooked. Never in my life I had those kind of culinary experiments presented in such an innovative way. The menu, written by hand looks like a packing list, the courses are fish, seafood, vegetables and meat. My favourite: Bilbo Bombón, beef and raspberries, they will prepare it with a blowtorch in front of you!
Attention! It is a small bar, so avoid weekends and go early, it’s really worth it!!
