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The newspaper El Periódico de Catalunya speaks this Friday about the conversion of the Passatge de la Concepció in Barcelona into a place dedicated to gastronomy. On this street you will find the restaurant Petit Comitè (no. 13), which the daily newspaper highlights as an emblem of Catalan cuisine, as reinterpreted by Nandu Jubany.

The Passatge de la Concepció, located between Passeig de Gràcia and Rambla Catalunya, is home to a total of 8 restaurants and a cocktail bars. You can read the article Passatge de la Concepció: gastronomic glamour at El Periódico de Catalunya.

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Men Style Fashion, the trends website for men, recommends Petit Comitè as a restaurant appropriate to discover the Catalan cuisine reinterpreted by Nandu Jubany.

Men Style Fashion, in words of Gracie Opulanza, highlights the care in the treatment and quality of the products, the modern and sophisticated presentation of the dishes, the comfort of the premises and the propositions elaborated around the truffle.

Read the recommendation of Men Style Fashion

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The restaurant Petit Comitè received on Tuesday the Insigna acknowledgment as restaurant, a new quality label impulsed by the Guild of Restaurants of Barcelona. This initiative aims at acknowledging the professionalism of the best restaurants of the Catalan capital in different aspects like service, adequation of the premises, internal organisation, food management, security or communication.

A total of 50 restaurants of Barcelona have been awarded with this label, amongst them Petit Comitè.

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The portal Crónica Global selected Petit Comitè at the end of 2016 as one of the 20 best restaurants of Barcelona that has no Michelin star. Of Petit Comitè they highlight its will to reinterpret the traditional cuisine through the innovation proposed by Nandu Jubany and his team.

See the list of the 20 best restaurants of Barcelona elaborated by Crònica Global

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The Petit Comitè restaurant shows up in the Condé Nast Traveler magazine of last March as one of the gastronomic establishments recommended for people who visit Barcelona. The article highlights Nandu Jubany’s mark in the gastronomic proposition of the restaurant, very linked to the traditional recipes of the Catalan cuisine but presented and elaborated in a modern way.

Read the article of Condé Nast Traveler.