Kuletos opened in 1990 and is owned by the Recasens, a local family, who also have butchers and charcuterie shops in the area.
The decor here is quite sophisticated, but evidently somebody loves Tintin – there are models and pictures throughout the restaurant (along with a few other favourites).
Kuletos does a Menú Tornasol (sunflower – a plant that follows the sun) – a Menú del Día which costs €13.95 and includes 3 courses with a glass of wine. They specialise in rice dishes here, so we took that into consideration when making our choices.
We had a plate of superior pan con tomate – bread rubbed with garlic and tomato, then drizzled with olive oil, to go with the food.
I had a Truita de Patata, Ceba i Botifarra Esparracada – a potato and onion tortilla containing botifarra (butifarra in Spanish) with asparagus. This was light and fluffy, as any good tortilla should be and elevated considerably by the chunks of delicious botifarra and romesco sauce on the side.
Botifarra is a Catalan sausage, which dates back to the time of the Romans. It’s probably related to Linguiça Calabresa and Cumberland sausages. Botifarra come in many forms, the regular one above contains pork and seasoning, but they can be made with tongue, ears and nose, egg, blood, rice, truffles, etc. They can be sold raw or cured.
This was excellent – which makes me want to come back and try their other rice and fideuà. Rice dishes are normally prepared for two or more people, but according to the menu, one person dishes of arroz negro are available on Tuesdays, fideuà on Wednesdays and paella on Thursdays – there’s an arroz especial dish available on Fridays.
Adrian skipped pudding, but I had (with a little encouragement) Sorbet de Llimona al Marc de Cava – lemon sorbet with Marc de Cava. The alcohol sits at the bottom and you drink it through a straw, before eating the sorbet with a spoon …well at least that’s what I did!
…and to finish off, we both had a carajillo de coñac. The food and service here was excellent! I didn’t see the bill, as it was Adrian’s treat, but it would have been in keeping with most of my recent lunches.