My heart was broken when we found that one of my favourite bakeries in Barcelona – Forn Mistral – was closed for holidays in August. Alas, it was a good excuse to visit La Fàbrica Moritz – the former old brewery for the Catalan Moritz beer – which is now a multi-storey restaurant/bar/shop.
From what I can tell, the place is extremely popular – it’s huge and we did find the food to be excellent. The menu is just as huge – but on closer inspection, you’ll find some repetition in the ingredients and how things are put together. This is a good thing as giant menus tend to strike fear in my heart. Anyway, there are lots of little bites and big dishes too; we went with a mixture of tapas and Catalan classics for our dinner that night. There are even some Swiss specialties on the menu in honour of the founder of the Moritz brewery and some German dishes as it’s a brewery!
Croquetes crocants de pernil ibèric were priced by the unit and were exceptional, perfectly creamy and chock full of ham bits. All the frying here was done to perfection (and we are suckers for anything deep fried).
El fregit d’Arenys was a mixture of fried monkfish nuggets and quartered artichokes, all served with romesco. Fantastic. (On a separate note, the fish and chips platters that went past us also looked excellent.)
Braves d’aqui are their version of patatas bravas (the usual version is also available). This turned out to be the usual fried potatoes topped with aioli and, instead of the more common spicy tomato sauce, a spicy red chilli oil. Very simple and very good (though I think I missed the tomato sauce!).
Coca de recapte artesanal lleidatana was a beautifully thin, savoury pastry topped with escalivada and preserved sardines. It was only as I took the photo that I realised that it looked like the Catalan flag!
Desserts were entirely unexpected – some very creative, some very traditional – and all not the kind of things you see in the usual Catalan restaurants. Blai’s gaspatxo de pressec (the creative) was indeed a cold peach soup topped with a refreshing yogurt ice cream and drizzled with olive oil.
My Orelletes d´Alacant (the traditional) turned out to be one giant crisp fritter! This sugar dusted piece of fried dough was thin and crisp and not unlike a Canadian BeaverTail (though thinner). There were some anise seeds embedded throughout and was served with a small glass of anis too. I loved this.
Well, holidays for Forn Mistral meant that we discovered La Fàbrica Moritz. It’s a good place for groups or picky eaters as you’ll definitely find something you like on the menu; when we were there, we saw a table of two couples happily tucking into just a ham sandwich each. They’re open from breakfast until late at night; their breakfasts look fantastic but I’ll need to drag myself out of bed for that one day! Personally, I do prefer the atmosphere at Moritz’s other restaurant at El Born but this place has great food too.
La Fàbrica Moritz
Ronda de Sant Antoni, 39-41