Hetta

By Suzy Taher

hetta

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Hetta is a vegetable-forward restaurant from the Tribu Woki restaurant group. Located in the former Céleri space on Passatge de Marimon, the interior has remained the same: filled with natural light – despite being a basement restaurant – with exposed walls, high tables and a large kitchen visible through French windows.

The food takes a rotating roster of five main ingredients, changing them according to seasons and applies different cooking techniques. You can order your sepia (cuttlefish) raw, slow-cooked or flashed on a plancha (grill). The egg yolk dish with bottarga and caviar is extraordinary, an umami sensation you won’t want to share. 

The dishes are creative – think boned duck wings with a house-made cherry hoisin sauce – and accomplished, straying successfully into fusion.

Opening hours
Monday
13:30 – 16:00, 20:30 – 23:30
Tuesday
13:30 – 16:00, 20:30 – 23:30
Wednesday
13:30 – 16:00, 20:30 – 23:30
Thursday
13:30 – 16:00, 20:30 – 23:30
Friday
13:30 – 16:00, 20:30 – 23:30
Saturday
13:30 – 16:00, 20:30 – 23:30
Sunday
– closed –