11 minute read
DINING AROUND BARCELONA
Courtesy of Barcelona Turisme
CIUTAT VELLA
7 Portes
Pg. d’Isabel II, 14 933 193 033 reserves@7portes.com www.7portes.com/reserves Cuisine: Catalan
1881 per Sagardi
Pl. Pau Vila, 3 (Palau de Mar). Museu d’Història de Catalunya 679 202 040 reservas@sagardi.com www.gruposagardi.com Cuisine: Catalan, Mediterranean
Agua
Pg. Marítim de la Barceloneta, 30 932 251 272 comercial@grupoesencia.es www.restauranteagua.com Cuisine: Mediterranean, “Tapas”
Agüelo Taberna
Avinyó, 37 933 102 325 restaurante@aguelotaberna.es www.aguelotaberna.es Cuisine: Mediterranean
Arcano Restaurante
Mercaders, 10 932 956 467 info@arcanobcn.com www.arcanobarcelona.com Cuisine: Mediterranean, Market-fresh
Arenal Restaurant
Passeig Marítim Barceloneta, s/n 932 210 810 info@arenalrestaurant.com https://gruparenal.com/arenal/ Cuisine: Catalan, Market-fresh
Barceloneta
L’Escar, 22 932 212 111 info@restaurantbarceloneta.com www.restaurantbarceloneta.com Cuisine: Mediterranean
Bistro Helena
Via Laietana, 30. Grand Hotel Central 932 957 905 info@bistrohelena.com www.grandhotelcentral.com/es/ restaurantes/bistro-helena Cuisine: Market-fresh, Mediterranean
Brisa Palau de Mar
Pl. Pau Vila, 1 (Ed. Palau de Mar) 931 311 549 comercial@grupoesencia.es www.brisapalaudemar.com Cuisine: “Tapas”, Mediterranean
Cadaqués
Reina Cristina, 6 932 687 033 reserves@sagardi.com www.restaurantcadaques.com Cuisine: Catalan, Mediterranean
Caelis – (1 estrella Michelin)
Via Laietana, 49. Hotel Ohla Barcelona 935 101 205 info@caelis.com www.caelis.com Cuisine: Signature, Mediterranean
Calabrasa
Passeig del Born, 27 933 100 786 calabrasabcn@gmail.com www.calabrasa.com Cuisine: Catalan, “Tapas”
Can Ramonet
Maquinista, 17 933 193 064 reserves.canramonet@grupramonet.com www.canramonet.es Cuisine: Mediterranean, Catalan
Can Ros
Almirall Aixada, 7 932 215 049 reserva@canros.cat www.canros.cat Cuisine: Mediterranean, “Tapas”
Can Solé
Sant Carles, 4 932 215 012 reserves@restaurantcansole.cat www.cansole.cat Cuisine: Catalan, Mediterranean
Cañete
Unió, 17 932 703 458 reservas@barcanete.com www.barcanete.com Cuisine: “Tapas”, Catalan
CDLC Barcelona
Passeig Marítim de la Barceloneta, 32 932 240 470 info@cdlcbarcelona.com www.cdlcbarcelona.com Cuisine: International
Cuines de Santa Caterina
Av. de Francesc Cambó. Mercat de Santa Caterina, (local 1-26) 932 689 918 comercial@grupotragaluz.com www.grupotragaluz.com/restaurante/ cuines-santa-caterina/ Cuisine: Mediterranean, “Tapas”
El Nou Ramonet
Carbonell, 5 932 683 313 reserves.elnouramonet@grupramonet.com www.grupramonet.com Cuisine: Mediterranean, “Tapas”
Hard Rock Cafe Barcelona
Pl. de Catalunya, 21 932 702 305 barcelona_events@hardrock.com www.hardrock.com/barcelona Cuisine: International (American)
La Mar Salada
Pg. Joan de Borbó, 58 932 212 127 reserva@lamarsalada.cat www.lamarsalada.cat Cuisine: Mediterranean, Signature
Marina Bay
Marina, 19-21 932 211 514 marina@monchos.com www.monchos.com Cuisine: Mediterranean, “Tapas”
My Way
Carrer de les Heures, 4-10 934 125 279 reservasmyway@grupodegusplus.com www.restaurantemyway.com Cuisine: Mediterranean
Orio Bcn Gòtic
Ferran, 38 933 179 407 reserves@sagardi.com www.grupsagardi.com Cuisine: “Tapas”, Basque
Rossini
Pl. Reial, 13 933 435 809 reservasrossini@grupodegusplus.com www.restauranterossini.com Cuisine: International (Italian) - Mediterranean
Sagardi Bcn Gòtic
Argenteria, 62 679 202 040 reservas@sagardi.com www.gruposagardi.com Cuisine: “Tapas”, Basque
Shôko Barcelona Restaurant Lounge
Passeig Marítim de la Barceloneta, 36 932 259 200 shoko@shoko.biz www.shoko.biz Cuisine: International, Mediterranean
Tapa Tapa Maremagnum
Moll d’Espanya, 5. Local 10. Maremagnum 932 258 697 reserves-tapatapa_maremagnum@ angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean
The Green Spot
De la Reina Cristina, 12 938 025 565 comercial@grupotragaluz.com www.encompaniadelobos.com Cuisine: Mediterranean
Torre de Altamar
Pg Joan de Borbó, 88 932 210 007 eventos@torredealtamar.com www.torredealtamar.com Cuisine: Mediterranean, Signature
Xup Xup
Pg Marítim Barceloneta, s/n 932 240 353 info@xupxuprestaurant.com www.gruparenal.com Cuisine: Mediterranean
EIXAMPLE
Alta Taberna Paco Meralgo
Muntaner, 171 934 309 027 info@restaurantpacomeralgo.com www.restaurantpacomeralgo.com Cuisine: “Tapas”, Catalan
Balmes 103
Balmes, 103-105. Hotel Barcelona Center 932 730 000 balmes103@hotelescenter.com www.hotelescenter.es/hotel-barcelonacenter/gastronomia/ Cuisine: Mediterranean, Catalan
Bar El Velódromo
Muntaner, 213 934 306 022 velodromo@velodromo.cat www.moritz.com Cuisine: Catalan, “Tapas”
BarcelonaMilano
Villarroel, 190-192 934 307 279 info@restaurantbarcelonamilano.com www.restaurantbarcelonamilano.com Cuisine: Mediterranean, “Tapas”
Bembì, Modern Indian
Consell de Cent, 377 935 024 952 info@bembi-barcelona.com www.bembi-barcelona.com Cuisine: International (Indian)
Casa Amàlia 1950
Passatge del Mercat, 14 934 58 94 58 hola@casaamalia.com https://casaamalia.com Cuisine: Market-fresh, Mediterranean
Casa Moritz
Rambla Catalunya, 79 938 269 062 casamoritz@moritz.com www.casamoritz.com Cuisine: Market-fresh, “Tapas”
Stand # GA301
Chichalimonà
Pg. de Sant Joan, 80 932 776 403 info@chichalimona.com www.chichalimona.com Cuisine: Market-fresh, “Tapas”
China Crown Barcelona
Casp, 48 933 158 095 barcelona@restaurantechinacrown.com restaurantechinacrownbarcelona.com Cuisine: Internacional (chinese)
Cinc Sentits – (2* Michelin)
Entença, 60 933 239 490 info@cincsentits.com www.cincsentits.com Cuisine: Signature, Catalan
Citrus Restaurant & Sushi Bar
Pg. de Gràcia, 44, 1er 934 872 345 reserves-citrus@angrup.com www.citrusrestaurant.com Cuisine: Mediterranean, International
Disfrutar - (2* Michelin)
Villarroel, 163 933 486 896 info@disfrutarbarcelona.com www.disfrutarbarcelona.com Cuisine: Signature, Mediterranean
elPetitFIRO
Av. Gaudí, 81 935 313 736 chocofiro@gmail.com www.grupfiro.com Cuisine: “Tapas”, Market-fresh
Fàbrica Moritz Barcelona
Ronda Sant Antoni, 41 934 260 050 fabricamoritz@moritz.cat www.moritz.cat Cuisine: Market-fresh, “Tapas”
FIROtast
Av. Gaudí, 83 934 507 454 chocofiro@gmail.com www.grupfiro.com Cuisine: Market-fresh, Mediterranean
L’Olivé
Balmes, 47 934 521 990 info@restaurantlolive.com www.restaurantlolive.com Cuisine: Catalan, Mediterranean
La Botiga
Gran Via Corts Catalanes, 373-385 Centre Comercial Arenas 934 253 656 www.labotigarestaurant.com Cuisine: Catalan, Market-fresh
Lasarte restaurant (3* Michelin)
Mallorca, 259 934 453 242 info@restaurantlasarte.com www.restaurantlasarte.com Cuisine: Signature
Mordisco
Ptge. de la Concepció, 10 934 879 656 mordisco@mordisco.com www.mordisco.com Cuisine: Market-fresh, Mediterranean
Mussol Aragó
Aragó, 261 934 876 151 www.mussolrestaurant.com Cuisine: Catalan
Mussol Arenas
Gran Via Corts Catalanes, 373-385 Local R-2. Centre Comercial Arenas 934 253 543 www.mussolrestaurant.com Cuisine: Catalan
Mussol Casp
Casp, 19 933 017 610 www.mussolrestaurant.com Cuisine: Catalan
SARRIÀ-SANT GERVASI
Flash Flash Tortillería
La Granada del Penedès, 25 932 370 990 flash@flashflashbarcelona.com www.flashflashbarcelona.com Cuisine: Mediterranean
Nectari
València, 28 932 268 718 / 633 532 635 reserves@nectari.es www.nectari.es Cuisine: Mediterranean, Signature
Pur – Impur
Passatge de la Concepció,11 931 701 770 info@purbarcelona.com www.purbarcelona.com Cuisine: Market-fresh
Sagardi Bcn Centre
Muntaner, 70-72 937 060 706 reserves@sagardi.com www.grupsagardi.com Cuisine: “Tapas”, Basque
Tapa Tapa Arenas
Llançà, 15-21. Centre Comercial Arenas. Local B-4C 932 924 644 reserves-tapatapa_arenas@angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean
Tapa Tapa Rambla Catalunya
Rambla de Catalunya, 7 933 427 516 tt9.de@angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean
Tierra del Ninot
Casanova, 133 (Mercat del Ninot) 931 311 550 comercial@grupoesencia.es www.tierradelninot.com Cuisine: Market-fresh, Signature
Txapela Pg. de Gràcia, 58
Pg. de Gràcia, 58 934 872 279 tx2.de@angrup.com www.txapelarestaurant.com Cuisine: Basque
Windsor
Còrsega, 286 932 377 588 info@restaurantwindsor.com www.restaurantwindsor.com Cuisine: Catalan, Market-fresh
Xerta Restaurant - (1* Michelin)
Còrsega, 289 937 379 080 info@restaurant.com www.xertarestaurant.com Cuisine: Signature
Ikibana Sarrià
Doctor Fleming, 11 935 481 312 eventos@ikibana.com www.ikibana.com Cuisine: Internacional (Japanese, Brazilian)
Il Giardinetto
La Granada del Penedès, 22 932 187 536 giardinetto@ilgiardinetto.es www.ilgiardinetto.es Cuisine: International (Italian)
Patrón
Travessera de Gràcia, 44 934 146 622 info@patron-restaurant.com www.patronrestaurante.com Cuisine: Mediterranean, Market-fresh
Via Veneto - (1* Michelin)
Ganduxer, 10 932 007 244 reservas@viaveneto.es www.viavenetorestaurant.com Cuisine: Signature, Market-fresh
GRÀCIA
Botafumeiro
Gran de Gràcia, 81 932 184 230 info@botafumeiro.es www.botafumeiro.es Cuisine: Galician, Mediterranean
Nomo Gràcia
Gran de Gràcia, 13 934 159 622 nomo@gruponomo.com www.gruponomo.com Cuisine: International (Japanese)
LES CORTS
Bistró Mató
Bisbe Català, 10 932 554 695 mato@gruposantelmo.com http://gruposantelmo.com Cuisine: Catalan, Mediterranean
SANT MARTÍ
El Cangrejo Loco
Moll de Gregal, 27-30. Port Olímpic 932 210 533 cangrejo@elcangrejoloco.com www.elcangrejoloco.com Cuisine: Mediterranean
L’Escamarlà
Pg. Marítim del Bogatell, 40 932 211 366 escamarla@happy.es, info@happy.es www.happy.es/lescamarla Cuisine: Mediterranean
La Fonda del Port Olímpic
Moll de Gregal, 7-8-9. Port Olímpic 932 212 210 info@lafondadelport.com www.lafondadelport.com Cuisine: Mediterranean
Mussol Glòries
Av. Diagonal, 208. Centre Comercial Glòries 934 861 820 www.mussolrestaurant.com Cuisine: Catalan
SANTSMONTJUÏC
La Font de Prades (Poble Espanyol)
Av. Francesc Ferrer i Guàrdia, 13-27 934 267 519 lafont@lafontdeprades.cat www.lafontdeprades.cat Cuisine: Catalan, Mediterranean
Terraza Martínez
Carretera de Miramar, 38 931 066 052 info@martinezbarcelona.com www.martinezbarcelona.com Cuisine: Mediterranean, Market-fresh
Xalet de Montjuic
Av. Miramar, 31 933 249 270 xaletdemontjuic@gruptravi.com www.gruptravi.com Cuisine: Mediterranean
HORTAGUINARDÓ
Can Cortada
Av. de l’Estatut de Catalunya, s/n 934 272 315 cancortada@gruptravi.com www.gruptravi.com Cuisine: Catalan
Can Travi Nou
Final c/ Jorge Manrique, s/n. Parc de la Vall d’Hebron 934 280 301 cantravinou@gruptravi.com www.gruptravi.com Cuisine: Catalan, Mediterranean
PETTERJOHANNESSEN
IFFO’s director general on developing the feed ingredients landscape
BY NED DALY
The aquaculture feed sector is seeing the development of new inputs with the potential to improve the sustainability and availability of its product. While these new innovations can contribute to meeting the needs of a growing population, the buzz around such opportunities overshadows the importance of – and innovation in – traditional inputs like fishmeal, which still holds the greatest potential to efficiently deliver a nutrient-rich, sustainable feed to the aquaculture marketplace. Petter Martin Johannessen joined IFFO, the international trade body that represents the marine ingredients industry, in 2018 as director general. He will be a featured speaker for the Seafood Expo Global conference session “Beyond the buzz: Developing a healthy, sustainable feed,” taking place on 28 April from 10:30 - 11:30. Here, Johannessen shares his thoughts on what the future holds for marine ingredients.
SEAFOODSOURCE: What role do marine ingredients play in the market now, and what role do you see the industry playing in the future?
JOHANNESSEN: The role of marine ingredients in supporting the growth of aquaculture is well known for being the foundational ingredients that underpinned the development of the sector worldwide. Still today, more than 70 percent of fishmeal and fish oil production are used by aquaculture because of an unmatched combination of properties: nutritional profile (long chain omega-3s, protein, vitamins and minerals), palatability, digestibility, volumes (approximately 5 million metric tons [MT] of fishmeal and 1 million MT of fish oil are produced each year), and prices.
Based on the United Nations’ FAO estimates, aquaculture production could more than double and reach 140 million MT by 2050. With more and more feed ingredients required to support this growth, marine ingredients are increasingly used at strategic stages of the production cycle, where critical nutrients are indispensable. Increasing marine ingredient production into the future is expected through the better use of fishery and aquaculture by-products, which already make up one third of marine raw materials used to produce fishmeal and fish oil.
SEAFOODSOURCE: Where do new ingredients being developed for feed fit in, and what will their relationship be to marine ingredients? JOHANNESSEN: We welcome new ingredients: an additional 42 million MT of ingredients are needed to support the growth of aquaculture. Marine ingredients can be complemented by less nutrient-dense ingredients like soybean meals and rapeseed oils. However, recent studies have shown that this use of plant resources worsens the environmental footprint of aquaculture more than if we had stayed with the use of marine ingredients. If we focus on anchovy, its carbon footprint is less than 8 percent of the CO2 emissions related to feed ingredients compared to land-based ingredients such as soybean (over 90 percent), according to data from Dr. Richard Newton of Stirling University in the U.K. Furthermore, the sustainability of feeding animals on food-grade plant resources like soybean protein and rapeseed oil has also been questioned. What we advocate is for a life cycle assessment of all ingredients, in order to allow for comparison and for strategic decisions to be made regarding their combination.
SEAFOODSOURCE: You mentioned some of the innovation going on in marine ingredients. Can you tell us what is happening in the sector to make marine ingredients more sustainable?
JOHANNESSEN: More than 50 percent of global marine ingredient production comes from third-party certification scheme approved producers, according to MarinTrust. We encourage producers of marine ingredients to engage with certification programs and consider life cycle analyses, which are now the metrics to enable both assessments of environmental impacts and product footprint and action plans towards improvement. Moreover, we are confident that the availability of responsibly sourced and produced marine ingredients can be increased in the coming years. This is what fishery improvement projects (FIPs) aim for, by putting all stakeholders around the table and agreeing on a plan to improve fisheries management practices. Promising initiatives are underway as part of MarinTrust’s Improver Program and have already proven their positive impacts: the Panama small pelagics fishery made history as the first accepted applicant for the MarinTrust Improver Program in 2015. A new management plan was put in place, with secondary measures, including the setting of total allowable catches, further limiting fishing effort. FIPs are underway in the Gulf of Thailand and in Vietnam as well as in Mauritania, as part of MarinTrust’s Improver Program. Such multistakeholder initiatives are key to making the marine ingredients industry more sustainable.
SEAFOODSOURCE: What is the relationship between the marine ingredients sector and the rest of the seafood industry? JOHANNESSEN: Although we may have the feeling sometimes that the marine ingredients sector is a blind spot, we are convinced that it is a key pillar of the food production system. Within it, blue foods bear a huge responsibility, as the Blue Food Assessment papers have shown. Oceans make up 70 percent of the planet, but fish accounts for 17 percent of total animal protein and 7 percent of all proteins. Fisheries and aquaculture can play a greater role in delivering nutrition. One kilogram of marine raw material gives 5 kilograms of farmed fish across global production systems. Thus, fish which do not have a strong food market are converted into five-times the volume of fish that people do want to eat. There is definitely a lasting and promising relationship between the marine ingredients industry and the seafood sector as a whole. We also hope to make the most of fishmeal and oil from trimmings and by-products. While the use of trimmings and by-products is not a new initiative in the marine ingredients sector, the momentum is clearly growing. IFFO’s data show aquaculture is now a major player in the provision of fish oils, with both salmon and pangasius sectors being significant contributors. On the fishmeal front, while aquaculture is a comparative minor contributor, we note that by-products from human food fisheries contribute 20 percent of all production.
