Giuliano Lombardo, the owner of the Tramonti restaurant in Barcelona (Avenida Diagonal, 501), has passed away at the age of 75, as the family was informed via the restaurant's Instagram account with a poignant message: "Today Giuliano will reunite with his brother Franco in heaven." They also announced that the restaurant will officially close on December 31st. The restaurant had been searching for a successor for some time. as Lombardo himself explained on the ARA Comemos.

Tramonti, the Barcelona restaurant (Av. Diagonal, 501), opened in 1980 and considered the city's first Italian restaurant, is looking for a new owner. The business is for sale, although there's no sign indicating it's open and it's not closed, as Giuliano Lombardo's wife confirms. It's operating as usual, serving the excellent Italian cuisine that has always been a draw, but these days Giuliano Lombardo (75 years old) is temporarily absent from the dining room. Sadly, his brother, Franco Lombardo, the restaurant's chef, passed away last April.

Brothers Stefano, manager, and Max Colombo, chef (Venice, 1975), have just opened Bar Súper opposite the Santa Catalina Market in Barcelona, ​​and within a few minutes of arriving, I realize the importance of the location. Montse from the Alec Ous stand brings them dozens to the restaurant. The butcher tells them he's prepared the butifarra just as they suggested, with calçots inside; in the fall, they say they'll make it with calçots. This is how Bar Súper has put together its menu, with market-fresh, seasonal ingredients, from what they buy right across the street. And it wasn't the intention of the twins, born in Venice, to open a third restaurant in Barcelona in addition to all the Can Pizza pizzerias they run with a partner. Xemei, the first, was twenty years old this year; Brutal, on Princesa Street, twelve years old. They were looking for a space to convert into Brutal's production kitchen, but they just happened upon the space of Bar Súper—bright, spacious, with a good kitchen and a handsome bar—and they felt the urge to return, the same one that made them stay in Barcelona, ​​to which they now want to give back everything they'd learned. They were clear that they would make "simple market cuisine," as the two brothers say. After some renovations, they are now open. As sommelier, they have David Garcia, equally efficient and helpful; in the kitchen, Jordi Colpani, who strives for the best cooking of fresh ingredients.