The restaurant on Passeig de Gràcia that wants to have New York hours is called Bera

BarcelonaThe Basque chef Martín Berasategui (San Sebastián, 1960) is opening the restaurant Bera in the coming days on the ground floor of the Monument Hotel Barcelona (paseo de Gracia, 75), which celebrates the tenth anniversary of its inauguration this year. It will have an all-day open kitchen, designed for passers-by and also for tourists staying at the hotel, and focused on product. The goal they are working towards is for it to be a place to go for breakfast, to have a cocktail in the mid-afternoon or at night, as well as to eat and dine there. Regarding the restaurant's name, the hotel has explained that it is a play on the first two syllables of the chef's surname and also the word vera, which in Catalan means true and in Spanish would also mean near.

On the menu, recognizable dishes: Cantabrian anchovies, gildas, and preparations such as the chef's Martintxo sandwich with Galician veal fillet with small sardine cream, cod cheeks with razor clams, tuna tataki or grilled Iberian presa and fillet with Périgueux sauce or Wagyu roast beef. In addition, the chef Martín Berasategui also bets on traditional Catalan recipes, such as meatballs with boletus sauce and capipota. And finally, the sweet part also aims to become one of the strengths of the menu, with three signature dishes: Tatin tart, yogurt pannacotta, and cheesecake. Along with all this, cocktails, which they want to pair with lunch and dinner dishes.

Bera's idea is to showcase a no-frills cuisine that accompanies daily life, and is especially designed for families and friends, due to the proposal designed for sharing dishes.

The average ticket at Bera restaurant will be 50-60 € per person, and the restaurant joins the gastronomic offer provided by Monument Hotel Barcelona, which features the three-Michelin-star restaurant Lasarte, and the brunch offered every Sunday of the first of the month on the rooftop.