Catalan food: Origens 99’9%


Today we went for a late lunch/early dinner with our friends Matt, Elena, and a couple friend of theirs from Toledo, with their two little kids (Luz and Olmo). The chosen restaurant was Origens 99’9%, a small chain here in Barcelona that specializes in rescuing traditional Catalan food. Some of the recipes go back to the Middle Ages! The restaurant is also partly a gourmet store and you can buy many of the wines they serve and artisan cheeses, mermelades, desserts, and chocolates at their store.

InsideThe menu is in form of a cooking magazine, with nice pictures of the dishes, a little history on the produce or the cooking technique involved, some recipes, which you can take with you as a souvenir or to try some of the recipes at home. All the courses are half-sized (and priced accordinly) so you can try more of them and eat as little or as much as you’d like.

ceba farcidaI started with a ceba farcida (stuffed onion). Accompanying the recipe in the menu was a little history: “Stuffing vegetables with meat is a common characteristic of the Mediterranean region. Onions already used to be cultivated in Sumeria in the year 6,000 BC, and then it reached Egypt, where it passed over throughout the majority of Mediterranean towns. This dish is prepared in the area of Anoia.” This onion was stuffed with a mix of pork, veal and pinenuts and covered in a pesto sauce. It was delicious!

cim-i-tombaFor my second course I chose cim-i-tomba, a fish casserole typical of the Costa Brava. According to the menu, “it receives its name due to the way of shaking and moving of the pot when cooking takes place, in order to move the ingredients from top to bottom.” I had head of cim-i-tomba before and couldn’t pass the opportunity of trying it. It was served with lots of broth, with potatoes and onions and was very tasty. The fish was very fresh and clean.

cremaFor dessert, I couldn’t pass on the crema catalana… It’s similar to the French crème brulée, but with a creamier custard. Very nice.

Others had salad with nuts and goat cheese (amanida de fruits secs amb formatge), coca with escalivada & romesco (a slice of bread with roasted vegetables), lentils with cuttlefish and sausage (llenties amb sipia i salsitxes), pupkin and chestnut soup (sopa de carbassa i castanyes), penne with sausage and carreretas (macarrons amb salsitxa i moixernons), pork chops with chestnuts (costella de porc amb castanyes), stuffed apple of l’Empordà (poma farcida de l’Empordà), meatballs with cuttlefish (mandonguilles amb sípia), small squid with chocolate (popets amb xocolata), beef with eggplant (vedella amb albergines)…

You can download their magazine-menu here . All in all, a very good meal! We’ll definitely go back soon…

Author: guerson

Food-obsessed historian and knitter.

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