Fonda Pepa
By Charlotte Stace
Gràcia’s Fonda Pepa gastrobar is known for its fusion of traditional Catalan cuisine with modern techniques. Chefs Paco Benítez and Pedro Baño (who’ve worked in renowned establishments like Caelis and Noma), lead the kitchen with a focus on seasonal, locally sourced ingredients.
A humble spot, the restaurant's interior retains classic elements of bygone years, with a green and orange tiled bar and exposed wooden beams, creating a cosy, tavern-like atmosphere.
So what can you expect to eat here? The menu is dynamic, changing regularly to reflect the freshest produce available. Signature dishes include cap i pota prepared with a unique method that incorporates sauce from previous batches to maintain consistent flavour, as well as creamy cod buñuelos and pâté de campagne. Of course, there’s a mix of tradition and innovation, so prepare your tastebuds for an exciting experience.