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Le journal El Periódico de Catalunya parle ce vendredi de la transformation du Passatge de la Concepció de Barcelone en un emplacement dédié à la gastronomie. C’est dans cette rue que se trouve le restaurant Petit Comitè (au numéro 13), dont le journal souligne le pari de Nandu Jubany pour la cuisine catalane revisitée.

Au Passatge de la Concepció, rue située entre le Passeig de Gràcia et la Rambla Catalunya, on trouve au total 8 restaurants et un bar à cocktails. Vous pouvez lire l’article Passatge de la Concepció : glamour gastronomique dans 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.