A great restaurant for group meals by the sea in Barcelona

BarcelonaWe are practically on the sea. This is one of the most impressive features of the four restaurants located at the top of the Gastronomic Balcony of the renovated Olympic Port of Barcelona. All of them, with a clear, glass structure and a balcony with tables. The closest to the sand It is the Kresala, from the Sagardi group, then comes Tribut, whose restaurant we will tell you about today, next to it there is Eldelmar, by the Torres brothersAnd finally, at the end of the pier, the legendary El Cangrejo Loco (The Crazy Crab).

As we were saying, today we're at Tribut, a tribute to Modernism, Antoni Gaudí, and Catalan cuisine. This restaurant has done a great job of catering events—they've hosted private events for car and clothing brands—and is a very good option for group meals, such as a company Christmas lunch or dinner. There's ample space, a menu that appeals to practically everyone, and the area is large enough that the tables don't get in each other's way.

The chef responsible for the food served is Albert Suárez, who has designed a menu based on Catalan and Mediterranean cuisine. The executive chef has made a point of working with some small producers, such as Can Fisas, who supply them with vegetables, or Mamá Heladera, the Poblenou ice cream shop that designs ice creams based on memories. In fact, they have one dedicated to the restaurant, with hazelnut, rosemary, and seawater. The restaurant can accommodate up to 300 diners. Although, usually, there are fewer people at lunchtime during the week. Suárez explains that all the dishes are made here from scratch, with a large production team that starts working first thing in the morning. The most popular dishes are the rice dishes, the macaroni, the montadito For a wedding, there are cod fritters with black garlic mousseline, squid stuffed with black sausage, Apulian burrata with baked sweet potato, warm honey, lemon zest, toasted almonds, and sea salt flakes, and a generous beef Wellington. In fact, all the dishes are quite large portions.

Looking at the wine list, sommelier Daniel Egea has curated a selection where 80% are Catalan wines, following the idea of offering locally sourced wines. This is also reflected in the restaurant's design, which echoes the sinuous shapes of the sea reaching the sand. This sand is allegorically represented on the ceiling. As in the great works of Modernism, here nature takes over the architecture.