With young chef Albert Ventura leading the kitchen, Coure is emerging in recent times among Barcelona's gastronomic scene, so much so that in 2008 it was on the gates of getting its first Michelin star, but if it continues this upward trend undoubtedly eventually will be added to the list of starred restaurants in the city. Coure's cuisine is characterized by its emphasis on creativity and quality of raw materials, it is recommended to try the tasting menu to get an overall idea of the culinary trend, the attentive sommelier will recommend the best wines that fits best with our meal choice.
Upon entering to the Coure, we move into a warm, decorated with brown tones and minimalist. The tables are large and round to facilitate talks and widely spaced apart to ensure privacy of the evening. The show is meant to be a meeting point for both business and family dinners to intimate romantic evenings.
One of the distinguishing features of Coure is its excellent bar, where we ask simply exquisite tapas and dishes that make it one of the best bars in the city and today certainly is one of the most requested. The most acclaimed dishes are the tuna tataki, steak tartare, oysters and monkfish with potatoes glazed. The Coure has earned a good reviews from the general public and major culinary reviewers in the country, so it is now essential visit for anyone with good palate that who appreciates an exquisite cuisine.