By
Ariana Díaz Celma

L’EGGS has at least three key ingredients to become our favourite restaurant this month. The first is that it is at a stone’s throw from our office, in the M Diagonal exit. The second is that it is the first restaurant whose menu is based on a very simple yet versatile and tasty ingredient: eggs. The third is Chef Paco Perez, who holds two Michelin stars for the Miramar restaurant at Llançà and two more for the Enoteca at Hotel Arts. Convinced? Wait till you read the menu!

This unusual restaurant opens early in the morning to continue with meals, snacks, dinner and cocktails all week longs. The restaurant is wide, with two floors to accommodate a large number of guests with a warm ambiance?there is a lot of patchwork and wood and taxidermy-style chicken rag heads. The dining room is located behind a showy entrance with a neon the shape of a chicken laying an egg.

The menu of L’EGGS welcomes you with a cocktails menu created by Javier Caballero. Clássico recipes mingle with creations for the occasion such as L’ Eggs Spritz and Mojito, Brazil Bramble and L’ Eggs Julep and non-alcoholic cocktails: L’ Eggs Virgin, Virgin Basil and Pink Lemonade.

Once we understand that the eggs + cocktail equation works perfectly, it’s time to eat. The Fried Eggs section includes Rancheros with Corn and Fried Pancake; Grilled Quail on Marrow with Chilli, Onion and Green beans; or the classic Eggs with Ham, Potato and Black Garlic. As for the Omelette section, we recommend Omelette with Basque-style cod and Omelette with Mushroom, Perol Sausage and Goat Cheese. They also have a series of classic and modern egg dishes including Eggs in Escudella, carn d’olla, Egg Parmentier and Regio Egg, as well as an Scrambled Egg section.

However, it’s nota ll about eggs here. The menu also includes a section called Hasta los Huevos (an idiom that means ?to be fed up’), with egg-less dishes. Try the seasonal Mushroom Cannelloni with Chanterelle Bechamel or Croquettes with Egg Yolk and Hake and Miso Mayonnaise. Jules Verne Steak Tartar and Iberian Pork Jowl with Teriyaki Sauce are also highly recommended.

Desserts are essential. We recommend Chocolate Souffle with Hazelnut Ice Cream or the Mango Sabayon with Citric Crumble and Red Fruits. Eggs are also the brunch star ingredient, our favourite meal of the weekend. 

L’EGGS serves the typical Eggs Benedit and Eggs Florentine with a cocktail. At nights it is very likely to find a Dj providing the music for your dinner and cocktails.

 

 

Details




  • Address: Passeig de Gràcia, 116 Barcelona