The Orobianco restaurant group has opened Ostería Condal on Avenida Paral·lel in Barcelona, taking over the space formerly occupied by Teatre Kitchen Bar and marking the group's second major Spanish opening after its Alicante restaurant of the same name.
The project is led by chef Paolo Casagrande, and the day-to-day kitchen is run by chef Andrea Fiori, who spent two years working in Asia. The concept was deliberately set apart from the group's existing Orobianco brand, which Inna Skriabina, CEO of Grupo Orobianco, described as more gastronomic and formal. She said the aim for Ostería Condal was something more informal and entertaining, while keeping Mediterranean cooking as a guiding thread, with an Italian soul and international influences.
Because the restaurant is in Barcelona, Skriabina said the menu also includes a nod to local gastronomy as a tribute to the city. She added that Ostería Condal does not want to confine itself to Italian cuisine, drawing instead from multiple food cultures to build a varied and open offer.
Fiori said the kitchen's guiding principle is to present the product and then elevate its flavour, without altering the raw ingredient but treating it in the best way possible. Everything is prepared to order, including fresh pasta, while dried pasta is sourced from an Italian producer. One dish that illustrates the blended approach is a linguine mantecada with tomato pil pil, which Fiori described as a mix between Spanish and Italian culture.
Guests can order from the regular menu or choose between two tasting menus. The Paral.lel menu is designed for sharing and is priced at 90 euros. The Frenesia menu runs to six courses and is aimed more at individual dining.
Fiori said Ostería Condal is the osteria that Barcelona was missing, pointing to the originality of the concept, the kitchen team of 17 people described as all very young, the quality and freshness of produce prepared on the spot, and the atmosphere as the pillars supporting that claim.
Skriabina said the restaurant also places emphasis on its bar programme, with a menu of signature cocktails and a dedicated bar area in which to enjoy them, as well as a wine list of more than 300 references.
The venue is divided into three distinct spaces in which vivid colours, natural materials and natural light dominate. The first is anchored by the cocktail bar. The second is the main dining room, which features a show kitchen. The third is a private dining room.
