The best midday menu worthy of Michelin rating is the one you can taste at Per Feina restaurant between 15 and 20 euros. Chef Rafa Zafra (from Amar y Estima), has just opened the restaurant in Poblenou (Ciudad de Granada, 130), where you can find lunch and breakfast menus.
It offers the service from Monday to Friday from 8:00 am to 4:00 pm.
It is worth mentioning that Zafra had the idea in his memory from when he used to stop with his father to eat at truckers’ restaurants, and he captured it in PerFeina. Eating at this place is like eating in a dining room of a classic hotel like the Palace and at trucker’s restaurant prices.
The Michelin menu at Per Feina
For an average of 18 euros you can enjoy a delicious menu that is a whole menu in disguise: salads, salted and pickled meats (anchovies and anchovies with tomato bread; also grilled leeks with olive and hazelnut vinaigrette).
Different options of creams and soups such as pumpkin cream, salmorejo cordobés, among other options. Also vegetables and legumes.
For main courses you can find rice, pasta, fish, beef cheeks in wine, roast chicken with salsa brava, cod loin with spinach Catalan style or grilled Iberian secret with mojo de picón.
There is also rice casserole with boneless pork chop. Trumpets of death and “cama-secs” with pinches of fine and smooth aioli.
And the offer is very generous since the 18 euros, average per dish, includes an appetizer with sausage, olives, water, the two courses, glass of wine, dessert and coffee.
Over dessert you will find a cart full of desserts to choose from. It is a showcase type pastry shop where you will find carrot cake, tiramisu, pear in wine, lemon pie, among other delicacies.
The service complements the delicious food. They are really attentive and efficient as a Michelin star restaurant would be. They have a staff of about 20 people who serve you and remove the cutlery after each dish.
The food is excellent, well prepared, generous, just cooked and well served: the perfect combination. The place is quite large, but knowing Chef Zafra and his team along with the quality and deliciousness of the menu, you will have to wait soon to get in.
Chef Rafa Zafra’s philosophy
The success of his restaurants is due to the fact that he puts himself in the customer’s shoes and not in the chef’s.
In fact, he says he goes to a restaurant very often as a food customer. He likes to have the freedom to ask for what he likes. However, he says, “I understand that a chef expresses himself better with a tasting menu”.
