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Quina Barra!!! at El Cortijo

This is a one year event which has become an institution, like the place it self. El Cortijo is not for wimps; over the years, the diminutive eatery which the closest thing we have to a proper taverna, has become a gastronomic hot point for those yearning for the authentic.

The food, presented in large dishes lined along the counter has a traditional, take-no-prisoners-no-nonsense approach is washed down with the best natural wines on the market.

El Cortijo started off as a brothel (of which the toilet upstairs with the drippy shower is a reminder), then changed ownership becoming a blue-collar bar serving breakfast and hot food to the local railway and port workers. As its reputation spread local foodies came nosing around to find out what the fuss was about. At some point Santos and Luís Masegosa, the two maverick brothers running kitchen and counter respectively, decided to dabble in natural wine whose esoteric nature is a perfect match for the strong basic flavours concocted in Santos  cooking pots.

Riding on its success, El Cortijo organises several earthy gastronomic events through the year, one of which is QUINA BARRA!!! a marriage of the fantastic artisan bread streaming out of the creative oven of Jordi Andreu and the superlative fillings concocted in Santos kitchen.

Four bars of flat bread, each measuring 3 meters long, are carried at 06:30 in the morning from the oven to the Cortijo and then filled with goodness which this year included  arberquina olive pate, chicken pate with onion and fig marmalade, tortilla of calçots with  balacau in Xató sauce, pork with avocado mayonnaise.

The filled bread is cut in sizeable chunk and dished out on paper plates. Beer and bottles of natural wine make their rounds together with Santos and Luís, and when the last vestige of a sandwich has left the counter QUINA BARRA!!! is over till next year.

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