It’s already fall, but beach getaways don’t have to stop. Especially if the appeal of a gastronomic experience on the beach of Castelldefels is added to the appeal of the sun’s rays and the relaxing sound of the waves. The Tibu-ron group, born from the beach bar of the same name and which owns another, Punca Roca, in addition to a Beach Club and the restaurants Marae and Solraig, lacked an establishment on the second line of the sea to dedicate to tapas, but not exclusively. It is Taberna, a large brasserie-style establishment halfway between ranch and industrial design, presided over by the emblematic anagram of a boar’s head.
One of the store’s mottos can be read on the staff’s T-shirts: “Come together.”which is far from the negative Latin American meaning of bravado or bad humor, or with the “v” that linked to the pig that sexually covers the females; In the case of Taberna, it appeals to the courage of exceptional people who dedicate themselves to savoring the food and drinks of their proposals, all designed to be shared.
Another motto of Taberna that appears in neon letters on its walls is “Pim, pam, trucu trucu”, an expression which symbolizes the reinvention that the establishment practices in terms of paellasthat there is not in Taberna because they are rice “à la llauna” and they are monumental to the eye and the palate, canned and accompanied by all kinds of foods. It is a contemporary version of other ways of enjoying Mediterranean rice, but without limits and whose secret lies in cooking as the last step to give the recipe a special flavor and texture. Be careful that the quantities in all dishes are generous.
The columnist tasted the rice “à la llauna” with a fillet of beef cured with a truffle hollandaise sauce and a touch of rosemary. It is a mountain rice with a strong and intense taste. A rice that does not go unnoticed. Like the tapas, portions are just as abundant. The croquettes are excellent, both those of the veal escalope (it feels like eating a hamburger), and those of the squid. Equally impressive are the hand-cut patatas bravas.and also the artichoke confit with fried egg and Iberian ham shoulder.
At Taberna, everything is homemade and prepared to order, including desserts, so the wait must be filled with lively conversations. In the rice “à la llauna”, the proposals are varied. There is also a “llauna” with seafood (with scallops, prawns, clams and mussels) and a surprising rice with Casar cake, Iberian secret and mushrooms, or another “llauna” of spare ribs, porcini mushrooms and octopus. Every week, they offer a different suggestion depending on the market and the chef’s inspiration.It is therefore advisable to ask.
The dishes and stews are also strong preparations and pay homage to the national gastronomy, but always reinterpreting the classic recipes: traditional fabada, pig’s trotters cannelloni with truffle béchamel or pocha beans with clams are some of the proposals. In the tapas, there is no lack of salads, boards of ham or sausages cut to order, seafood, fish such as roast turbot or meats of all kinds, among which roasted entrails, bear claws or Iberian ham cachopo and Idiazábal cheese. The atmosphere of Taberna is diverse and composed of families, groups of friends, couples but also business lunches.all distributed in a large interior living room, a covered terrace and another open terrace.
The establishment also offers signature sandwiches on its menu, which are, along with tapas, the most requested by its young clientele. In addition to a seasonal menu (the autumn menu will now begin, with spoon dishes), there is a new recipe every week.On football afternoons and evenings, customers opt for signature sandwiches. Taberna offers an extensive wine list by the glass and, of course, beers, which with 13 different types on the menu are the other main protagonist of the house, from traditional blond beers to the most artisanal IPAs. Taberna is an ideal option to enjoy a gastronomic autumn experience on the beach of Castelldefels,
