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Pur / Impur, gastronomy and cocktails by Nandu Jubany
No one doubts that Catalan gastronomy is at its peak and that it is currently one of the main reasons to visit Barcelona. Already within the boundaries of Passeig de Gràcia will we find prestigious chefs such as Martín Berasategui, Carme Ruscalleda, Marc Ribas or Nandu Jubany who give our avenue a gastronomic reputation like never before.
Last year, Nandu Jubany, the current gastronomic advisor to the Majestic Hotel & Spa Barcelona, inaugurated his new restaurant Pur, located at number 11 of the Passatge de la Concepció, right next to another of the restaurants in which the Michelin-starred chef leaves his unmistakable seal, the Petit Comité.
Pur, defined by Jubany as “the result of years of work and a life loving to cook, of being aware that the product, the producers and the respect for the environment are the essence of everything”, is a gastronomic proposal based on a completely open kitchen in the form of a continuous showcooking, in which the chef and his team pay tribute to the product, the authentic king of the kitchen, and the producers responsible for making it reach the stoves.
Dishes such as the eco-freidnly pork Sobrassada from Mallorca grilled with honeycomb or the Tuna belly from Mediterranean with freshly wasabi from Viladrau are the perfect example of Nandu Jubany’s commitment to raw ingredients and pure flavors with the aim to avoid spoiling something that, according to Jubany, “is already perfect”.
As if that weren’t enough, Pur has an ace in the hole for those who, in addition to tasting their dishes, want to enjoy the most exclusive cocktails in a unique setting: Impur. This proposal would be a sort of translation of Jubany gastronomy into the world of celebration and cocktails, which awaits secretly on the ground floor of the restaurant for visitors who’d love to discover a world of sensations, colors and flavors.
Without a doubt, Pur and Impur Cocktail Bar are a perfect combination to enjoy gastronomy and cocktails in Barcelona.