Bar Mut was my first introduction to Barcelona tapas bars. Just off the plane, we chose Bar Mut because so many New York chefs had recommended it. They were right. I have returned there on every subsequent visit. There is something very elegant about the place and the people who frequent Bar Mut. It’s located in an area that reminds me of New York’s Upper East Side, surrounded by classic apartment buildings and some great examples of art nouveau architecture. The clientele is of a similar vein and still seems to be more locals than tourists. Maybe the tight reservation policy is driven to maintain that well-healed local vibe.
Their specialities include sea cucumber, caviar, foie gras from the Pyrénées, and jamon from Extremadura. The first time I ate there, we ordered grilled shrimp, which was the specialty of the day. They weren’t cheap, but they were insanely good.
Be warned, the waiters will work hard to recommend some excellent, but expensive items and there will be some pressure to order quickly along their guidelines. Take a minute review the menu on the wall and think about their recommendations. On a recent visit, we were recommended filet mignon, gambas (shrimp, at 10 euro a pop), foie gras, and suckling pig. After some thought, we ordered:
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•Ventresca de Atun: delicate canned tuna with salad.
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•Carpaccio Huevos Fritos: a simple, elegant, and glorious combination of egg, fried potatoes, shrimp, chives.
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•Cochinillo (Suckling Pig): a modern looking version of a classic dish, a square-shaped block of tender suckling pork layered on top with crispy skin.
Bar Mut deserves its reputation. The food is very well executed, the staff is proficient, and the clientele is chic.
