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.