Entresuelo

Especialidades

Entresuelo (Mezzanine) due to its unusual location could be called clandestine restaurant. Located in the heart of uptown entertainment area, proposes a cuisine with French, Catalan, Italian touch with Asian nuances. Its main actors: Chef Julien Croguennec and his second Enrique Agustí offer their customers real experiences or gastronomic trips from the French Atlantic to the Western Mediterranean. The extensive menu offers raw food such as seafood (the best French oysters) and the Tartar of meat and fish. The main plates such as burrata cheese, fruit gazpachos, salad of spiny. The speciality is fish: cod, wildfish of the day, spiny rice. Without forgetting the meats: t-​bone steak, Sirloin of Galician lamb or pig’s feet. The feature of the kitchen is the obsessive selection of products, prepared at the moment, extremely fresh and at a reasonable price! Wines: Thanks to its third partner Eric Lahon (renowned winemaker, sommelier) proposes its vineyards «Mas Lahon» as well as national and international references. A well-​balanced wine menu to enjoy the flavours of Entresuelo cuisine

Conoce un poco más sobre la historia de la empresa

Fundado en 2013.

El proyecto nace desde la pasión y la ilusión de un gran joven chef Julien Croguennec (ex Mandarin Barcelona) de ofrecer una cocina de autor Franco Catalana con matices asiaticas. Desde entonces los 3 socios (Julien Eric Enric) estan trabajando para ofrecer una visión de enogastronomía de autor con huella personalizada.