People change homes, hobbies, jobs, even partners. But career? Very few of us change career! Well, that's exactly what the chef and owner of El Provisional, the restaurant we visit this week, did: he left his office and therapy books behind for saucepans and spoons.
After several years working in psychology, Sergi Marqués made a sudden professional U-turn, deciding to dedicate himself to something that started as a hobby and ended up becoming an obsession: cooking. He studied at Barcelona's famous Bellart culinary school and, after graduating, worked for a couple of years with Nandu Jubany, at his restaurants in Catalonia and Singapore.
On his return to Barcelona, Sergi decide to take on his own restaurant project to offer unpretentious food, well-executed, tasty and in a small setting where he could attend to his customers as if they were in the dining room at his home. A year ago, he found the ideal space on Barcelona's carrer Balmes, number 66 and set off.
The restaurant is big enough for Sergi and a waitress to serve a maximum of 25 guests. Simply decorated, something fashionable and industrial, with wooden flooring and tables and pleasing, soft light, it's ideal for an informal midweek meal with your partner or a small group of friends. Warning! It currently only opens at the weekend for prior booking of more than 14 people.
Sergi goes for food based on what looks good in the market in the morning, adapted to whatever's in season and, to this end, has designed a very short menu, not divided into sections and exclusively comprised of small sharing plates (6-14€; £5-12, $7-17). The wine menu also follows the same philosophy: short, with three whites and three reds from Catalonia. What is clear is that the kitchen's tiny dimensions, the lack of storage space and the menu's 13 dishes guarantee that the food is bought and prepared daily.
During our visit, we had the chance to try many of the menu's options. Among them, we think that, during your visit, you should try some of the following:
The croquetes de galta de vedella (beef cheek croquettes), for the excellent, crunchy fried coating and the tasty, but soft filling.
The braves de moniato (sweet potato bravas), for an original idea to substitute potatoes with an under-used ingredient in Catalan cooking. The hint of sweetness is a great contrast to the aioli and spicy tomato sauce.
The "foie micuit", because Sergi prepares it daily and it's very tasty.
The faves amb botifarra negra (broad beans with black pudding), for the unbeatable cooking of the broad beans.
Finally, the torrada de xocolata amb oli (chocolate toast with oil) because, although it's already a well-known dessert, we liked the presentation and the surprise of the oil.
Croquetes de galta de vedella
Braves de moniato
Foie micuit
Faves amb botifarra negra
Torrada de xocolata amb sal i oli
In short, a small place, young and with limited resources, but with great hunger to satisfy it's customers' palates and to get them coming back every week. We leave with full stomachs without having blown our credit cards and very content. Will you let yourself try out Sergi's cooking?
| Score | ||
|---|---|---|
| Food | Wines | |
| 68 | 55 | |
| Service | Premises | |
| 65 | 63 | |
| Price | Miguelín Stars | |
| 25€ (£22/$30) | ||
| Per person: 4/5 small sharing plates + 1 glass of wine. | ||
Where is El Provisional?
Address: Carrer de Balmes, 66, 08007 Barcelona
Telephone: (+34) 930 15 16 59
Website: http://elprovisional.com/
Opening hours: From Monday to Friday, from 12:30pm to 4:30pm and from 8pm to 11pm.