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Abac

The restaurant awarded with 1* Michelin and headed by Chef Jordi Cruz, can seat up to 56 diners.
Located in the newly constructed pavilion in direct contact with the garden, the interior and the exterior are found through
large windows. It is a caprice of whites, in all tones. In a calm, neutral and elegant atmosphere, the sense of
sophistication is shaped by the small details and the materials used, as well as a sophisticated combination of lights.
The kitchen of 200 m2 has been designed by Joaquim Casademont. It is a black container, in which stainless steel furniture takes all leadership, an effect that has been reinforced by the lighting, a route marked by leds serves as a guide
and allows the guests to cross it without interfering in the operations.
Rooms for private events with a capacity of 20 to 60 diners respectively, complete its restoration facilities; The “Lounge Bar”,
which opens until 2.00 p.m. and where the music, light and color of the room subtly change; There is also an extensive cellar,
offering more than 900 references, and from which you can select your perfect wine.

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Specialties:
Lobster salad, tomatoes, basils, texturized oil and
young sprouts with coral vinaigrette 48€
Infusionned Cod “Esqueixada” with Ganxet beans 32€
Prawns in two services, young leek, “suquet” potato,
romesco-hazelnut and black trumpet mushroom tea 33€
Pasta Caserecce with sea cumcumbers, squid’s water, pear, lemon,
“Comté” cheese and lemon basil 45€
Pigeon, foie-gras and wild mushrooms rice with
Parmesan, hazelnut and truffle oil extract 32€


Wild sea bass with shallots, Cabernet Sauvignon reduction and vineyard peach with
lemon thyme and young Grenache treated with orange 53€
Scallop with artichoke, celeriac and soy,
pickled orange and Arbequina oil 39€
Coast sole with pumpkins, citronella grass, oysters cream and
young sprouts with orange oil 48€
Monkfish loin, Palamós prawns and garlic nibbles 52€
Roasted pig’s feet cylinder with sea cucumbers and vanilla chickpeas creamy 52€


Roast foie-gras with corn, butter brioche, vanilla and fennel with liquorices 40€
Veal royale with distilled concentrated Pedro Ximenez and
apple textures with cider 42€
Baby goat shoulder with salted toffee of chanterelles,
compote of apple skin with cider 54€
Guinea fowl with Norway lobster, veal tendon,
candied tomatoe and roasted vegetables water 42€
Iberian suckling pig with earlet juice, mango,
black olive and almond with curry 52€
Piece of veal stewed with sweet carrots,
mushrooms and Coriander flower 38€



Crunchy blades referring to Cappuccino, coffee,
vanilla fresh cream and concentrated milk 14€
Bourbon’s cold charcoal grilled whisky cake 14€
Caramelized honey brioche with “Mató” scum, toffee,
roasted pine nuts and Idiazabal cheese 14€
Coconut, yoghurt and lemon 14€
Chocolate textures with liquorice, coffee and toffee 14€




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Cellar refs.: 900
Cellar descrip.: The restaurant offers an excellent wine cart composed of 900 references of national and international wines.


Av. Tibidabo 1
08022 Barcelona (Barcelona)
+34933196600
http://www.abacbarcelona.com

Facilities: Parking Parking   Terrace Terrace   Private rooms Private rooms   Bar Bar   Views Views   Accessibility Accessibility  

Open

MoTuWeThFrSaSu
Lunch n Y Y Y Y Y n from 13:00 to 16:00
Dinner n Y Y Y Y Y n from 20:30 to 23:00

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