Piropo no es un restaurante; es una fiesta

Quim Marqués, with his Piropo, born from the success of Santa Magdalena, walks towards less concrete and much more festive worlds, where the memory of forgotten glamour and the recovery of his vintage memories turn the kitchen into a party without time or adjectives.

As always, the 'just the tip' approach didn't work. It should come as no surprise, then, that her eyes wandered again when, walking through Gràcia once more, she spotted a small shop for sale, next to the ever-present Plaça Diamant. She did it again. And Piropo was born.

This time, however, without adhering to culinary canons. That space suggested freedom to Marquès, a disregard for rules, and even a certain degree of timeless mischief. In other words: whatever I want, no explanations needed, but with plenty of laughs. And plenty of guilt-free hedonism. Because what he wanted (it hasn't even been open a month) was to revive, with a modern twist, his culinary memories and unleash them in a bistro format. From vintage appetizers to the most kitschy creations. Why not? The dates with almonds and bacon, a glamorous memory, or the sophisticated Waldorf salad, are fantastic. In short: a celebration filled with familiar dishes from his childhood, weddings, baptisms, and banquets.

Be that as it may, and with the precise guidance of chef Marcel Olivares, the head chef, here's a brief overview of how to organize the party (not the food). A country-style pâté to start: prepared in the restaurant with surprising finesse, both in texture and flavor. Quim's touch. Accompanied by piparras peppers and carasau bread. The prawn cocktail is a must, with its alluring pink sauce that includes whisky. Fresh sophistication in a time machine.

Croque monsieur? Of course… With Tríticum bread, Emmental cheese, York ham, and béchamel sauce. A masterclass in creaminess and crunch. The vitello tonnato, very meaty, stands out for its excellent sauce. I also try the bikini, which changes its ingredients (bread, filling) every week; this time it's fricandó, Tou dels Til·lers cheese, and French fries.