{"id":1894,"date":"2017-03-17T00:00:00","date_gmt":"2017-03-17T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2017\/03\/17\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\/"},"modified":"2023-08-18T09:34:25","modified_gmt":"2023-08-18T09:34:25","slug":"botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\/","title":{"rendered":"Botafumeiro: Quatre d\u00e8cades sent la refer\u00e8ncia del marisc a Barcelona"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Hi ha restaurants que amb el pas del temps es converteixen en l\u2019emblema de la ciutat on estan. \u00c9s el cas del Restaurant Botafumeiro a Barcelona. Un cl\u00e0ssic. Un nom de prestigi conegut per diverses generacions i que \u00e9s sin\u00f2nim d\u2019exclusivitat, de bon marisc i de prestigi des del primer dia que el van inaugurar l\u2019any 1975. <\/span><\/p>\n<p>Passen els anys i segueix igual. La seva envejable ubicaci\u00f3 al bell mig del carrer Gran de Gr\u00e0cia, en el cor de l\u2019Eixample de Barcelona, i gr\u00e0cies a la fama que s\u2019ha guanyat amb el temps, \u00e9s un restaurant que no passa desapercebut. Al costat de Passeig de Gr\u00e0cia i de l\u2019Avinguda Diagonal, s\u2019ha convertit en una de les marisqueries m\u00e9s emblem\u00e0tiques de la ciutat comtal. El va fundar l\u2019any 1975 Moncho Neira, un gallec establert a Catalunya, sin\u00f2nim de restauraci\u00f3 i gastronomia del mar i un dels pioners en instaurar la cuina gallega i el marisc a Barcelona.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1673\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2017\/03\/Cocina-en-Vivo.-Restaurante-Botafumeiro-148.jpg\" alt=\"Cocina en Vivo. Restaurante Botafumeiro (148)\" width=\"3543\" height=\"2362\" \/><\/p>\n<p><span style=\"font-weight: 400;\">La seva carta no enganya. Propostes marineres i receptes tradicionals basades principalment en el peix i el marisc. <\/span><i><span style=\"font-weight: 400;\">\u201cTreballem amb una mat\u00e8ria primera excepcional, el millor que es pot trobar al mercat i la tractem amb molta delicadesa. Els nostres clients tenen un paladar molt exigent\u201d <\/span><\/i><span style=\"font-weight: 400;\">confessa Neira. En aquest sentit, reconeix que <\/span><i><span style=\"font-weight: 400;\">\u201ctinc clients que coneixen m\u00e9s el producte que jo i aix\u00f2 ens exigeix encara m\u00e9s\u201d<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">En els m\u00e9s de 40 anys d\u2019hist\u00f2ria, les seves receptes pr\u00e0cticament no han patit canvis. Segueixen fidels a les seves receptes originals que els han portat a l\u2019\u00e8xit. \u201c<\/span><i><span style=\"font-weight: 400;\">L\u2019\u00fanic que hem modificat \u00e9s la presentaci\u00f3 i les guarnicions. Cada vegada treballem m\u00e9s amb verdura de temporada, amb productes frescos de collites properes\u201d<\/span><\/i><span style=\"font-weight: 400;\">. De totes maneres, Neira reconeix que <\/span><i><span style=\"font-weight: 400;\">\u201cl\u2019\u00e8xit no \u00e9s producte d\u2019una casualitat per\u00f2 tampoc \u00e9s una garantia, Igual que arribam se\u2019n va\u201d<\/span><\/i><span style=\"font-weight: 400;\">. Per mantenir-lo, afirma que \u00e9s fonamental<\/span><i><span style=\"font-weight: 400;\"> \u201cl\u2019esfor\u00e7 diari i no baixar la gu\u00e0rdia\u201d<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2647\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2017\/03\/Captura-de-pantalla-2017-03-17-a-las-0.20.16.png\" alt=\"Captura de pantalla 2017-03-17 a las 0.20.16\" width=\"715\" height=\"340\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Parlar de plats estrella al Botafumeiro \u00e9s complicat. L\u2019oferta \u00e9s molt amplia, per\u00f2 Moncho es decanta pel \u201cLlenguado amb trufes i gambes\u201d. \u00c9s el plat que m\u00e9s se serveix, per\u00f2 no l\u2019\u00fanic. Llagostes, percebes, bous de mar, gambes, escamarlans arriben fresquissimes a primera hora del mat\u00ed i a la nit ja estan totes servides. Principalment perqu\u00e8 la cuina del Botafumeiro no para mai. M\u00e9s de 130 persones vetllen perqu\u00e8 tot funcioni a la perfecci\u00f3 sota la supervisi\u00f3 de Neira. Un aut\u00e8ntic perfeccionista. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Sobre el vi, Moncho afirma que <\/span><i><span style=\"font-weight: 400;\">\u201c\u00e9s el que acaba de donar credibilitat a un bon menjar. La bodega del restaurant ha d\u2019anar sincronitzada amb el nivell gastron\u00f2mic\u201d<\/span><\/i><span style=\"font-weight: 400;\">. La bodega del Botafumeiro combina apostes actuals i vins cl\u00e0ssics de refer\u00e8ncia. A la carta destaquen dos dels nostres vins: Vinya Le Havre Cabernet Sauvignon i Vinya Gigi Chardonnay. Dos vins exclusius certificats com a \u201cVins de Finca\u201d que mariden a la perfecci\u00f3 amb l\u2019oferta gastron\u00f2mica del restaurant. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hi ha restaurants que amb el pas del temps es converteixen en l\u2019emblema de la ciutat on estan. \u00c9s el cas del Restaurant Botafumeiro a Barcelona. Un cl\u00e0ssic. Un nom de prestigi conegut per diverses generacions i que \u00e9s sin\u00f2nim d\u2019exclusivitat, de bon marisc i de prestigi des del primer dia que el van inaugurar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":565,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-1894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Botafumeiro: Quatre d\u00e8cades sent la refer\u00e8ncia del marisc a Barcelona - Jean Leon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/ca\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Botafumeiro: Quatre d\u00e8cades sent la refer\u00e8ncia del marisc a Barcelona - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Hi ha restaurants que amb el pas del temps es converteixen en l\u2019emblema de la ciutat on estan. \u00c9s el cas del Restaurant Botafumeiro a Barcelona. 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Un nom de prestigi conegut per diverses generacions i que \u00e9s sin\u00f2nim d\u2019exclusivitat, de bon marisc i de prestigi des del primer dia que el van inaugurar [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jeanleon.com\/ca\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\/\" \/>\n<meta property=\"og:site_name\" content=\"Jean Leon\" \/>\n<meta property=\"article:published_time\" content=\"2017-03-17T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-18T09:34:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2023\/08\/Botafumeiro-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"duplo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrit per\" \/>\n\t<meta name=\"twitter:data1\" content=\"duplo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Temps estimat de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuts\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\\\/\"},\"author\":{\"name\":\"duplo\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/#\\\/schema\\\/person\\\/bc19af5d75e332a6472aa9904a4d8245\"},\"headline\":\"Botafumeiro: Quatre d\u00e8cades sent la refer\u00e8ncia del marisc a Barcelona\",\"datePublished\":\"2017-03-17T00:00:00+00:00\",\"dateModified\":\"2023-08-18T09:34:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\\\/\"},\"wordCount\":519,\"image\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/jeanleon.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Botafumeiro-1.jpg\",\"articleSection\":[\"Gastronomia\"],\"inLanguage\":\"ca\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\\\/\",\"url\":\"https:\\\/\\\/jeanleon.com\\\/ca\\\/botafumeiro-quatre-decades-sent-la-referencia-del-marisc-barcelona\\\/\",\"name\":\"Botafumeiro: Quatre d\u00e8cades sent la refer\u00e8ncia del marisc a Barcelona - 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