Cal Pep the ultra popular restaurant on the edge of Barri Gotic is highly spoken of, so highly spoken of that the twenty seats in front of the open kitchen fill up within an instant of the doors opening.
One night we joined the que of people that wound it's way out the door, it was not long before we were half way through the line and the line was twice as long as when we had started. Soon we are seated right behind Pep in his trademark purple glasses.
Quickly we have a few snacks on the go and get a couple of cerveza y limón (beer with lemon) which is on draft.
The staple of pan con tomate is probably the most disappointing example we've had in Spain. Soft and under flavored it just wasn't all it could be.
Deep fried llengeta, a tiny inch long fish are deftly dusted with flour before a flash in the fryer and into a basket to drain, then onto a plate before a soft fried egg is slid on top, the last step is to smash the egg through the fish coating them in yolky goodness. Delicious.
Crumbed and deep fried calamari are ok, neither here nor there and a tad oily.
Padron peppers deep fried and served with Spanish flake salt are awesome as always.
Our tuna tartar tastes fine it's just a little gray suggesting that is was cut a while before serving.
With the miss rate higher than the hit we decide not to order any more and take our leave. It's not that anything was bad just not great either especially for the price which is not cheap, maybe the hype has outgrown Cal pep or perhaps we were just there on a off night.
I'm glad we went to see for ourselves though.
Placa de les olles,
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