March 16, 2017
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
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.
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.
The Macarfi Guide of restaurants of Barcelona has included Petit Comitè among its Top10 of recommendations for 2017. The restaurant comes up at the ninth position of the classification, which acknowledges all the effort that has been done in the late years to make Petit Comitè a gastronomic place of reference in the capital city of Catalonia.
The presentation of the Macarfi Guide and Top10 was held on October, 24 at the RBA auditorium. You can read the news regarding Top10 of the 2017 Macarfi Guide on its website.
October 3, 2016
The cook Nandu Jubany was interviewed a few days ago by Macarfi, the Barcelona restaurants guide. The person responsible for the gastronomic proposition of Petit Comité talked about the Jubany philosophy, rooted in the Catalan culinary tradition but reinvented to make it more modern and to surprise the diners.