Restaurante Fulla D'Ostra - Barcelona

Fulla D'Ostra

Fulla D'Ostra is the brain child of restaurateur Claudio Gutmann and Chef Marcelo González, two amiable entrepreneurs with the tendency to spawn a unique gourmet experience. This bistronomy-concept turned local haven has been created in unison, through a growing effort of combining the art of fine dining with fusion dishes. The duo believe in keeping the dining table interestingly compelling whilst providing a superb attention to details. 

Chef Marcelo González is a bistrotier monsieur. Having learned the tricks of the trade from some of the best cooking schools in South America and Spain, he brings a bundle of culinary traditions to the table. Adding a combination of cooking techniques from his country of origin, Chile, and mixing culinary traditions from Peru, Argentina and other South American countries, he does a superb job of creating a junction with Mediterranean and French cuisine. Fulla d'Ostra's gastronomic concept is the table d'hôte, a monthly renewal of tasting menu consisting of an appetiser, 3 main and two sweets: can change or vary monthly. 

When we first visited Fulla D'Ostra in late October 2015, we were in awe about the amazing decoration. One of our favourite renowned decorators, Lázaro Rosa Violán, was responsible for the finishing touches. The two statues at the entrance reminds us of some of the architectures in modernist buildings around the Eixample district. The cutlery on the tables were already set for the first course, as were the wine glasses. Mainly artisanal wines are on display, using native grapes from the region of Catalunya.  

The wine pairing with our tasting menu was brilliant. We were presence on the last day of October, which was an excitement as we tried the scallop gratin for the first time! Claudio Gutmann introduced every dish to us, explaining how they were cooked and the ingredients used. It was a privileged experience, and a lot of new flavours were satiated here! Thanks to Fulla D'Ostra, we are now big fans of the iberico pork sirloin and mainly Chef Marcelo González style of cooking. 

Fulla D'Ostra is a jovial place for enjoying the explosion of fusion food without having to pay michelin-starred prices. It sums up an ardent design to drop the astronomical prices and stuffy atmosphere of top-class. To sum up the dining experience, we remember the smiles on everybody's faces. After dinner we enjoyed a drink with co-owner Claudio until the late hours of the evening. We feel like we have made new friends in the Galvany neighourhood (Sarriá - Sant Gervasi district), away from the sometimes overwhelming centre of Barcelona city. 

Fulla D'Ostra | Bistronomy with creative touches | From 20:00 - 23:00 Thursdays to Sundays (Mon - Wed closed) Vacation period 10 August - 26 August | Tasting Menus (fixed prices) 90€ without wine experience / 125€ with wine experience | Barcelona, Spain / Street - Carrer Amigó 39, 08021 | Tlf: 93 200 83 93 / 628 271 350 | hola@fulladostra.com | www.fulladostra.com 

Fillet of cod served on a bed of saffron potatoes and a 60º poached egg. D.O. Penedés, Chardonnay & Sauvignon Blanc to drink with. 

Fillet of cod served on a bed of saffron potatoes and a 60º poached egg. D.O. Penedés, Chardonnay & Sauvignon Blanc to drink with. 

Terrine of white asparagus and palm hearts, hollandaise sauce and crispy iberico ham accompanied with D.O. Rueda, 100% Verdejo wine. 

Terrine of white asparagus and palm hearts, hollandaise sauce and crispy iberico ham accompanied with D.O. Rueda, 100% Verdejo wine. 

Sponge of tangerine, lime meringue, orange foam and candied kumquat accompanied by chocolate ice cream on a cookie crumble. 

Sponge of tangerine, lime meringue, orange foam and candied kumquat accompanied by chocolate ice cream on a cookie crumble. 

Really good night ambience at Fulla D'Ostra. 

Really good night ambience at Fulla D'Ostra.