HISTORY
Cal Pep’s history belongs to the history of
the latest years of la Ribera, a district where people who pulled their
wheelbarrows disappeared when the Born was closed, and saw the fall of
tourim with the França’s station closing, and the
stockbrokers disappeared –sometimes rich, sometimes poor- when La
Llotja closed. But Pep closed the ancient Frankfurt –the walls
where about to fall down– where you could take a fish stock, a
sandwich or sauted crayfish, and sometimes you could take novel wine or
Champagne; and he decided to stay in the same district, he didn’t
leave it to go to more fashinable zones in the highest part of the
city. The new local was magic and bought a disco called
‘kitch’ in Les Olles square, where after lots of work he
changed mixed drinks for shellfish.
More than 25 years later, Pep continues running his restaurant with
lots of humor and kindness: he can be sauting some squids, decanting a
bottle of wine, saying hello to a politician came from Madrid with an
... ei mariconazo(what’s up…!), he enters the kitchen to
finish a ‘xup-xup’,... hola xatos!(hello) to a construction
brokers, smiles to a Japanese women which came from the Picasso
museum(having a great time in the bar) and doesn’t understand
anything, and embraces a paintor, a friend he hasn’t seen for
years and now is succeding in New York.
CAL PEP
Cal Pep shows us a Mediterranean cookingnos presenta which characterozes for his preparation with guarantee of origin, and Pep’s personal style, without forgetting which is the typical product each season. So you can enjoy fish, shellfish which give us lots of proteins and minerals, everything flavoured whit the most characteristic and and personal Pep’s contribution.