When the air in Barcelona turns cooler and the sidewalks take on coppery hues, the forest sends its finest ambassador to the city’s tables: the robellón. To celebrate this change of season and pay tribute to this locally sourced product, Grup Confiteria has launched the fourth edition of its Gastronomic Fortnights, a heartfelt tribute to this prized mushroom that can be enjoyed through November 1.
During these two weeks, four establishments that are part of the city’s living history—Bar Muy Buenas, Cafè del Centre, Bodega Sagarra, and Bodega Molina—will temporarily revamp their menus. Each establishment has created four exclusive dishes featuring the robellón, spreading this flavorful mycological journey throughout the streets of the Raval, the Dreta de l’Eixample, and Sarrià.
Sixteen Ways to Savor the Forest
The culinary tour reflects the spirit of each neighborhood. Right in the heart of the Raval, Bar Muy Buenas focuses on traditional flavors with braised rabbit, roast cannelloni with robellón demi-glace, creamy rice, and the classic sauté with garlic and parsley. Just a few steps away, Bodega Sagarra brings together the best of the sea and the mountains by serving a stir-fry of beans, squid, and robellón mushrooms, as well as creamy rice, butifarra sausage, and a grilled dish with romesco sauce.
Heading over to the Dreta de l’Eixample, the historic Cafè del Centre embraces the comforts of fall with robellón cream soup, shredded butifarra sausage, mountain-style rice, and delicate robellón mushrooms with hazelnut butter and thyme. To round out the tour, Bodega Molina in Sarrià takes a risk with an open-faced black garlic omelet, grilled squid with black aioli, a grilled version with picada, and a combination of mushrooms, butifarra, and cured egg yolk.
Behind this initiative is Grup Confiteria, a project founded in 2014 with the goal of saving Barcelona’s time-honored hospitality establishments from oblivion. To date, they have restored 25 historic venues, including such beloved spots as La Confiteria, El Maravillas, and Ultramarinos Marín.
