![\"MG_9514\"](\"https:\/\/jeanleon.com\/wp-content\/uploads\/2017\/06\/MG_9514.jpg\")
<\/p>\nWhen you hear \u201cV\u00eda Veneto,\u201d the first words that come to mind are quality, exclusivity, tradition. This is high-end gastronomy at its most timeless. Founded in 1967, this classic Barcelona restaurant is an enduring point of reference in the country’s gastronomic universe. And that is thanks to Jos\u00e9 Monje, the restaurant’s owner.<\/p>\n
He started out as a waiter, worked his way up to manager, and eventually, in recognition of his loyalty, hard work, and commitment to the restaurant, he became its sole owner. Not only has V\u00eda Veneto maintained the same level of quality since the 1970s, it has improved over the years. \u201cSpecifically because we have known how to interpret the culinary changes of each era,\u201d Monje remarks. At the beginning, V\u00eda Veneto looked to the nouvelle cuisine pouring in from France. They began introducing elements, but ultimately decided it wasn’t a good fit. \u201cWe needed local products and recipes, from Catalonia and Barcelona,\u201d the owner explained. And so it went. They moved away from French cuisine, with its emphasis on sauces and elaborately adorned dishes, and focused their attention on the product itself. \u201cThis is the key to success. If the product isn’t first-rate, you can’t make truly great food.\u201d Everyone at V\u00eda Veneto knows this, and they\u2019ve stayed true to their philosophy for 50 years. \u201cWe provided top-notch service from the moment we opened.\u201d<\/p>\n
Five decades later, the restaurant’s identity remains unchanged. Its Belle Epoque d\u00e9cor is well worth seeing. Monje might have handed the day-to-day management to his son, Pere, but he doesn’t miss a thing. \u201cI have to oversee everything, because it’s what I’ve done my whole life. V\u00eda Veneto is my home, and I’m always happy to give advice and guidance wherever I can.\u201d In addition to the Monje family (father and son), the V\u00eda Veneto team is made up of 40 people. The kitchen is helmed by chef Sergio Ahumada, son of Juan Mari Ahumada, one of the leading names in Basque cuisine. Ahumada trained at El Celler de Can Roca and Mugaritz, and he has given V\u00eda Veneto its own distinctive style defined by familiar flavors, but made and presented in a contemporary fashion.<\/p>\n
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One of V\u00eda Veneto’s star dishes is undoubtedly the roast duck \u00e0 la presse. This is clear to Monje, who mentions it without a moment\u2019s hesitation. The dish has been served since 1967, and its preparation, carving and plating is a true art. The steak tartare also deserves a mention. As Monje points out, the dish has also been around \u201cforever.\u201d<\/p>\n
And what can one say about the wines? They get the best possible treatment here. To begin with, the restaurant’s cellar, located six meters below ground, is home to over 1000 bottles. Plus, customers can take a guided tour with sommelier Jos\u00e9 Mart\u00ednez.<\/p>\n
Speaking of the customers\u2014the clientele hasn’t changed much either. The generations have shifted, of course, but in the dining room, one still sees young thirty-somethings alongside couples in their 70s. They all have one thing in common: a love for excellent food.<\/p>\n","protected":false},"excerpt":{"rendered":"
When you hear \u201cV\u00eda Veneto,\u201d the first words that come to mind are quality, exclusivity, tradition. This is high-end gastronomy at its most timeless. Founded in 1967, this classic Barcelona restaurant is an enduring point of reference in the country’s gastronomic universe. And that is thanks to Jos\u00e9 Monje, the restaurant’s owner. He started out […]<\/p>\n","protected":false},"author":1,"featured_media":642,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-2417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"yoast_head":"\n