As most of you know, I am living in an empty house, with just a few kitchen utensils, waiting on my impending move to Madrid. Eating out has become more of a necessity rather than a luxury. But, all that said, Can Pineda is a luxury only reserved for special occasions, such as birthdays, anniversary’s etc. It isn’t somewhere you can make it to everyday, or once a month even. Your wallet and your waistline would suffer, that I can assure. It most definitely is somewhere you HAVE to go one time, or 3 as I have been.
This time around the special occasion was my birthday a few weeks ago. Paolo introduced me to this place way back in 2009, and go ever so often to whet our appetites when we can.
Again, Can Pineda did not disappoint. One look at the menu and I knew I was in culinary heaven. Being truffle season, the menu did not disappoint. We decided to go the full monty, and order whatever tuber-inspired item was on there, with a good measure of Chuleton!
The place itself is fantastic. Packed with knowing locals, who return time after time, it is a nice change from my neighborhood, which caters mostly to tourists. The decoration is slightly kitsch bordering on outdated, more like your grandmother’s kitchen, rather than culinary hotspot. But, all those insignificant details are forgiven the moment you place your first forkful in your mouth.
Our first plate was a simple, and the only way it should be really, yet perfect plate of Tagliatelle with White Truffle-
Butter, pepper and a small fortune of the good stuff, Tuber Magnatum, or better known as White Truffle from Alba. The reigning queen of the truffles. We decided to share all of our dishes, so we could taste more than just two, and I was left wanting more. Not that the portion was small, it was perfect, it’s just that I don’t get to eat white truffle very often so I wanted to go all Miss Piggy on it.
Next up, is a Can Pineda classic. None other than the orgasm inducing Poached egg, Seared Foie Gras, Shaved Black Truffle over a bed of blood sausage.
This is what I call paradise. The egg, that humble ingredient, is totally elevated to royal status in the company of foie and truffle. For being a half sized portion, this was enormous. We each got a whole egg, (otherwise, how do you separate a poached egg?) Loaded with the good stuff, there was nary a crumb left when we finished.
Up next, a Catalan classic, meatballs in a wild mushroom ragout -
The meatballs were as soft as pillows, the ragout was rich and unctuous. This is Catalan food through and through, these flavors are unmistakable.
And our final plate, the pièce de résistance, Chuleton de Vaca Vieja, which is basically bone in prime rib from “old cow”.
And no, we don’t eat it this rare, we were brought our own very personal hot stone to cook it on, which I love. Paolo likes his very rare, and I medium rare. That way, each of us gets our way!
Can Pineda will always be one of those places that we return to on our visits back to Barcelona. And it should be on the top of your list too, whenever you come!
Calle Sant Joan de Malta 55
+34 93 308 3081