Is the best Navarrese cuisine in Barcelona's Eixample district?

Today we're at Gorria, a temple of Basque-Navarrese cuisine that has been shining a light on Barcelona's Eixample district for forty-eight years. These are years of work. It was started by his father, Fermín Gorria, a Navarrese from Mélida, who exported the finest produce from his land to offer to diners with a discerning palate. He left his soul. Hard work, long hours, a life dedicated to the restaurant. He was widowed young and always lived for the restaurant, not from it.

It's now run by Javi Gorria, his son. When he was 20, he was a young law student, and among his basic needs, he needed a motorcycle to be completely happy and functional. His father agreed to buy it, but what young Javi didn't count on was that he would end up paying for this motorcycle by working Fridays and Saturdays at the restaurant. He wasn't passionate about the career, so that's when he enrolled at the Barcelona School of Hospitality. This hooked him and was the gateway that allowed him to work day after day alongside his father until he left in 2004. His father was a unique person. Everyone remembers his vitality and professionalism; he lived to make his customers happy.

We greet Javi, always immaculate behind the counter, and head down to the dining room. We're seated at table 9, which some consider the best in the restaurant. We're immediately served appetizers, chistorra (a type of sausage) and blood sausage, to enjoy, whet our appetite, and welcome customers in the best possible way.

A real privilege

We started the meal with a must-try dish because of its history and because it's awesome: pochas From Sangüesa with piparras. This beginning comforts you and, at the same time, encourages you to continue believing in well-made traditional cuisine. pochas They are accompanied by simple and tasty Tudela asparagus and stunning morels with foie gras. We are privileged to be able to enjoy these wonderful dishes and explain them to ARA readers.

The wine for this lunch must be worthy of the cuisine. The chosen wine is the 2015 Iohannes from Juvé & Camps, a limited edition made in homage to the winery's founder, Joan Juvé Bagués. A prodigious wine that pairs perfectly with stews and meat. A success. We didn't innovate with the main courses and kept asking for more. classics: Girona beef sirloin, cod pil-pil, and incredible cocochas (cheek cheeks) with green sauce. Dessert? A plate of Idiazabal and Roncal cheeses. An easy and sure way to round off a meal to remember. Let's top it off with a pacharán (sandwiched ham). While we enjoy the juice obtained from the maceration of the blueberries and pay the bill, we revel in our luck.

To chat with Javi, we have to go back upstairs. He took over from his father, getting to know the trade and the idiosyncrasies of Gorria after working for twenty-two years alongside his great master. It's clear to us that some customers have become friends. "They saw me thin and with hair, and now they see me fat and bald," says Javi jokingly. Behind the counter, he's slouching, his shirt always impeccably ironed and with that attentive and helpful demeanor. A gentleman from the Eixample district with Navarrese roots who has contributed to the growth of our country's cuisine. "When I look back, I can only smile. I got in a bit forced to pay for my motorcycle, but Gorria has given me everything. My father paved the way, and I've tried to maintain the legacy. I have a good time and I'm happy." We are too. Thanks, Javi!