In the restaurant industry, reaching the third anniversary is not only a celebration of longevity, but a testament to the exceptional impact a restaurant can have. This is the case of Fonda Pepa, located in the neighborhood of Gràcia in Barcelona, where chefs Paco Benítez and Pedro Baño, with extensive experience in renowned establishments such as Caelis and Noma in Denmark, respectively, have managed to create a unique gastronomic proposal that fuses popular cuisine with touches of haute cuisine, all while paying tribute to seasonal produce.
Respect for the season: the hallmark of Fonda Pepa
It is worth mentioning that Benítez and Baño stand out thanks to their unwavering philosophy of respect for the season. At Fonda Pepa, you will not find dishes out of their seasonal context, the freshness of the ingredients is the basis of their culinary creativity. Unlike conventional proposals, Fonda Pepa’s menu is dynamic, with frequent changes that reflect the availability of products in each season.
And the red sign that highlights “fonda” at the entrance is no coincidence. For Benítez y Baño, the fonda represents a place where the food is always excellent, rooted in the local culinary tradition. This approach translates into dishes that go beyond the simple recreation of classic recipes, incorporating techniques learned from their previous experiences and using the best products available in the city’s markets.
Dishes that reflect your tastes
You have to know that Fonda Pepa’s proposal goes beyond tradition. Benítez and Baño apply innovative culinary techniques to classic preparations, creating dishes that are a manifestation of their own tastes and preferences. A prime example is cauliflower with chili mole, seeds, spices and fruits, a fusion that pays homage to Benitez’s Mexican roots.
Another dish that reflects his creativity is the “cap i pota mare”, a delicious combination of flavors that remains constant thanks to the practice of using sauce from the previous stew.
In addition, Fonda Pepa’s commitment to authenticity is reflected not only in its culinary proposal, but also in its ambiance. Elements such as the green-tiled bar, the ceiling beams and other details inherited from the history of the venue (formerly known as Cal Robert) contribute to create a tavern atmosphere that complements the dining experience.
Finally, the only thing we have to tell you is that, in its three years of existence, Fonda Pepa has proven to be much more than a restaurant. It is a testament to sustainable innovation, culinary creativity and respect for tradition. Benítez and Baño are not only celebrating the longevity of their restaurant, but also inviting diners to be part of an ever-evolving culinary experience. Fonda Pepa has become a gastronomic reference in Barcelona’s changing culinary scene.
Address: Carrer de Tordera, 58, Gràcia, Barcelona.
