The Rooftop Smokehouse

By Kate Busby



Published on February 1, 2014

With summer around the corner, a lazy afternoon of good food, music and company is a day well spent. Chefs Buster and Jakob know all about the alchemy of smoking food. Using pear and apple wood harvested from Lleida, they encase vegetables, meats and fish in barrels for hours to create new flavors. Their pastrami is brined for ten days and smoked for seven hours before being served with homemade sauerkraut and mustard.

The delicious fare can be accompanied by a German Altbier or English pale ale. This is the closest Barcelona gets to the English gastropub experience. Added to that a team of professionals including DJs, fashion designers and event organizers to create a truly grassroots event where every detail relies upon the talents of those involved. Expect beauty in abundance.

March 18, 2017 – March 19, 2017
Opening hours
12:00 – 17:00
12:00 – 17:00