As many readers may remember, we have often visited NAP, a great little Italian restaurant in Barcelona. This weekend, we went there again. Even though we had dropped the car off for its annual servicing that morning, we decided to travel all the way to Barcelona by train, just because the food is that good. I’ve wanted to write a post about this wonderful restaurant for quite a while, but never really got down to it because I always forgot to take pictures of the food. So this time, I made it a point to take pictures of everything for your visual pleasure.
Apparently, this dish is not easy to come by because the cheese has to be special ordered and only comes in a couple of times a month. For those unfamiliar with it, Burrata is a fresh Italian cheese made from mozzarella and cream. It is served in the form of a ball. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
To accompany the salad, we also ordered some mixed bruschetta, which apart from the traditional tomato also included mushroom and aubergine with a variety of herbs and just the right amount of olive oil.
The moment the plates arrived at our table, I kid you not, the entire restaurant was looking curiously at these mouth-watering delights. A whole bunch of people asked about them and a number of them even ordered these for themselves. The couple at the table next to ours stared so long and hard that things became kind of awkward.
For the main course, we ordered a pizza. The Regina, to be exact. This pizza sticks to the basics-cherry tomatoes, buffalo mozzarella, fresh basil and parmesan all mixed together by hand in NAP’s own tomato sauce, all baked in a wood fired stone oven. The final result was a lip-smacking, finger licking, utterly delicious pizza we just couldn’t get enough of.
To top it all off, we had to order some desert. Even though we were stuffed, we couldn’t leave without ordering a panna cotta, which they serve in a cold glass, topped off with a delicious forest fruits sauce. This was followed by some super chilled limoncello (li-mon-chello) served in a tall shot glass.
By the end of it all, we were so content we were already making plans to come back next week. We left the restaurant with our bellies significantly fuller and heavier, our wallets only slightly lighter, and a big beatific smile on our faces.