The day that a soupy lobster rice made the sun come out on the Barcelona coast

It is a rainy autumn Monday, but what might seem like an inconvenience becomes a luxury when we sit down to have lunch right by the sand of Bogatell beach. We are in a restaurant specializing in fresh fish, seafood, and rice dishes from the Ebro Delta. The location is fantastic and, even though the weather is not quite cooperating, dining by the sea is always comforting.

Once seated at the table, Iñaki García introduces himself, defining himself as a "fish and seafood recommender." Iñaki is an attentive, friendly Cordovan with the air of someone you can trust. We tell him that we leave everything in his hands and in those of Mauricio, the head chef.

We start with an anchovy gilda and an oyster with Oscietra caviar. Little by little, the clouds are clearing and everything suggests that the sun will eventually come out. Meanwhile, it's time to taste the Balfegó Bluefin tuna tartare, the Andalusian-style squid, and the Ràpita prawns with garlic.

The wine accompanying us is becoming a faithful friend to many of our meals. It is the Terroir Sense Fronteres Negre 2024, a Montsant that stands out for its good value for money and for the ease with which it is drunk.

At Can Fisher, one of the specialties is rice. Iñaki suggests, as a main course, the lobster broth with clams. We gladly agree. He himself presents the casserole and offers to clean the lobster for us, so that we can savor the dish without getting dirty, like true gentlemen.

To finish, a creamy tonka bean flan with semi-whipped cream, a creamy Nevat cheese cake, and vanilla ice cream. And, to accompany the desserts, there is nothing better than having a bottle of Dolç de Foc Espurnes, from Pla de Bages, on the table. It is the perfect end to a great meal.

As the sun begins to peek out and there is hardly a cloud left, we sit down with Paula Arcas, the restaurant manager. "I've been here for three months. I was working in Australia and I've been very lucky to find this job at Can Fisher. I wanted to return to the Peninsula and Barcelona was my choice," explains the woman from Marbella, who makes an effort to understand Catalan. She is ambitious, professional, and conveys a great desire to learn. Her ability to adapt is put to the test every day: "I'm learning little by little, because in a restaurant like this, you need to know so many things: the different types of fish, their characteristics, the seasonal products... Luckily, I'm a great eater and I love tasting everything!", she adds.

Can Fisher belongs to the Pantea group, which has several successful restaurants in Barcelona. The fact that it has a terrace open to the sea adds a wonderful ingredient when deciding where to go for lunch. The food is very good; the service, professional, and the location, unbeatable. It is a versatile restaurant that allows you to play with the menu and the fresh product of the day. You can treat yourself to a good gastronomic feast as well as have a couple of quality dishes by the sea.

Finally, the sun prevails. What was supposed to be a sad and gloomy day ends up becoming a splendid one, with light presiding over the Barcelona coast and a feast to be remembered.