Boat International - May 2018

Voyage

PHOTOGRAPHY: ADOBE; ALAMY; GETTY IMAGES; 4CORNERS IMAGES

THE CHEFS

Born in Barcelona in 1970,

the Torres twins trained at

the Arnadi Cookery School

in the city before going their

separate ways and working

in top restaurants in Spain,

France and Switzerland. In

2006, they reunited to open

the Eñe restaurant in Sao

Paulo, Brazil. Two years later,

they opened Dos Cielos in

Barcelona. In 2017, it gained

its second Michelin star and

established a twin in Madrid.

JAVIER AND SERGIO TORRES, OF DOS CIELOS

BRINGING IT ALL BACK HOME At Dos Cielos,we are on

the 24th floor of the Meliá Barcelona Sky hotel and have

incredible views of the mountains and the sea – two sources

of high-quality local ingredients (we also have a herb garden

up here). Our most typical dishes are somehow simple and

sophisticated at the same time, for examplepa amb tomàquet

(bread rubbed with garlic and tomato, with olive oil and salt).

We a l s o l o v e trinxat, a mountain dish of cabbage and potato,

served with pork or bacon.

PICNIC IN THE PARK Any food lover should go to theBoqueria,

the Mercat de St Josep in the Ciutat Vella (old city), then take

your treats to Park Güell, designed by the genius architect

Antoni Gaudí. It ofers beautiful views over the city.

OUT OF THE CITY One of our favourite restaurants isEls

Tinars, north-west of Barcelona, near Girona ( you can find a

berth at the harbour of Sant Feliu de Guíxols). Marc Gascons

and his team are focused on traditional Catalan ingredients

but apply modern techniques to get the most out of them.

VERMOUTH WILL OUT If we have a day of, we enjoy the

Catalan version of the aperitivo hour,ferunvermut.

La Mundana, on Calle Vallespir, has a good selection of

Catalan and other vermouths, as well as cava and wine, and

interesting Asian and Spanish tapas.

COCKTAIL HOUR If you like gin in your vermouth, go to

Dry Martini. When it first opened over 30 years ago, it only

served dry martinis. Under Javier de las Muelas, the menu

has expanded with other classic cocktails and his own

innovations, but it has maintained its old-fashioned style,

with leather, wood and brass fittings. A more contemporary

bar is the El Paradiso speakeasy, hidden behind a fridge

door at Pastrami Bar, a sandwich shop run by British street

food chef Buster Turner.

Clockwise from above

left: El Paradiso; Dry

Martini; Park Güell

Left: La

Boqueria

Below: the

Old Town

architecture

Right: fine dining

at La Mundana

Below: Els

Tinars, near

Girona

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