Chasing rarities and unrepeatable bites is one of the unwritten obligations of a foodie. Every time a new restaurant opens or a new one appears on a list, a run goes down your spine and asks you to go and try it to feel, in that endless race, something new on your palate.
That is why today we are talking about this rarity. The green oyster owes its name to the color that dyes its interior, since its gills are dyed emerald green after filtering the microalgae navicule bleu during its refining process in the “claires” in which it passes the last phase of its cultivation process after growing in the bay of Marennes – Oléron (France).
Now the restaurant Barra Alta, one of the best in Gracia, has brought this bivalve mollusk that is cultivated in the bay of Marennes to Barcelona, in one of the few occasions in which it can be tasted in the city.
This rarity, unusual in Barcelona, is a seasonal product that will be available for a limited time at the restaurant Barra Alta, giving the opportunity to try a unique product and, incidentally, eat in one of the best restaurants in Barcelona.
It is served in several ways, in an encevichada version, with a touch of kimchi and coriander, another pickled, with crispy onion and a third warm, with warm teriyaki sauce, Casalba bacon veil and tobiko roe. The capital’s Barra Alta also has a crispy oyster, battered with panko and accompanied by wakame, poultry juice and oyster mayonnaise.