Inside Barcelona's Italian Culinary Renaissance with Doppietta and BENZiNA
In Barcelona, a city celebrated not only for its Gaudí masterpieces but also for its dynamic food scene, there's a growing trend that's impossible to ignore: the rise of Italian cuisine. From quaint trattorias tucked away in narrow streets to bustling pizzerias in lively plazas, the Catalan capital embraces Italy with open arms. Amidst this culinary renaissance, Italian restaurants, delis, and cafes are flourishing, adding a new layer of diversity to Barcelona's already vibrant gastronomic scene.
It's within this bustling scene that Doppietta and Benzina have carved their niche. These establishments are not just Italian eateries; they are emblematic of how traditional Italian cuisine can meld with Barcelona's unique, eclectic spirit. Here, the love for Italian flavours meets the city's flair for innovation and creativity, resulting in dining experiences that are both authentic and refreshingly novel.
As we explore the narrative of Doppietta and Benzina, we delve into the broader context of Barcelona's evolving food landscape. This conversation with owner Owner Badr Bennis and Head Chef Nicola Valle sheds light on the inspirations, challenges, and triumphs of intertwining Italian culinary traditions with the dynamic ethos of one of Europe's most culturally rich cities. It's a journey through the flavours, aromas, and stories that make up the unique culinary identity of these Italian gems in the heart of Barcelona.
Can you share the story behind opening Doppietta and Benzina in Barcelona?
I wanted to open a modern Italian restaurant inspired by the great restaurants I had experienced while living in New York. The objectives for BENZiNA were to create an original, warm interior with great music, modern Italian food, and stand-alone cocktail bar-level cocktails (if that makes sense!).
Doppietta resulted from a long collaboration with BENZiNA's Head Chef Nicola Valle. We have worked together for almost five years and wanted to open something together, which ended up being just next door! Doppietta's interior is inspired by Italy's legendary car race, La Mille Miglia, which starts in Brescia Nicola's home town. Due to its location right next door to BENZiNA, we decided to get creative and come up with a completely new concept: a "Salumeria con Cucina". A restaurant which showcases Italy's unparalleled cheeses and hams and offers a full selection of pasta and other hot dishes.
What inspired the names and themes of your restaurants?
As both restaurants were originally car mechanic shops (BENZiNA was car repairs and Doppietta car paintwork), we paid tribute to the historical roots in both cases. BENZiNA means gasoline in Italian and Catalan, a perfect fit for an original modern Italian restaurant. Doppietta, on the other hand, refers to a slip shift, the art of changing gears without the use of the clutch. A historical term used by racing drivers using all means to get their cars to the finish line of La Mille Miglia. Doppietta also refers simply to a duo / double, two partners and two adjacent Italian restaurants, something of a rarity in Barcelona.
How do you blend Italian culinary traditions with Barcelona's vibrant food culture?
Italian culinary traditions are never shy to blend in, no matter the location. Even in the most remote places, a simple Italian restaurant or pizzeria is not uncommon. In our case, we have tried to make our offer as unique and exciting as possible, demonstrating to our guests that there is more to Italian food than just the typical pasta/pizza.
What are some signature dishes at Doppietta and Benzina, and what makes them unique?
Doppietta is all about the unique products, very special cheese and hams that we source directly from Italy, accompanied by rustic yet original pasta dishes and traditional desserts. BENZiNA is about looking at Italian food through a different lens, leaving preconceptions at the door and being open-minded to try a classic aubergine parmigiana served with parmesan ice cream or lobster pasta served with an avocado mousse, and last but not least, a tiramisu served in a chocolate sphere!
What is your approach to sourcing ingredients?
We have always believed in combining local produce with imported Italian ingredients. With a sustainable impact in mind, we source locally where possible and work with Italian wholesalers to find the best products all over Italy.
How do you cater to locals and tourists in such a cosmopolitan city as Barcelona?
Our philosophy has been clear from the outset. We are neighbourhood restaurants with the primary objective of attracting the local community. Fortunately, we also enjoy a strong international following. Sant Antoni is popular with tourists looking to get off the beaten track and discover where the locals go.
What were the key factors to your success in Barcelona's competitive restaurant scene?
Creating welcoming spaces with warm interiors, great music and soul. Making our guests feel comfortable and at home. Of course, the food and drinks are important too!
Are there any upcoming projects or expansions in the pipeline for your restaurants?
Lots of ideas and plans, but something still needs to be confirmed for the moment!
What advice would you give someone looking to start a restaurant in a foreign country?
Know your audience. Do not underestimate cultural differences. Pick the right location for your concept.
