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posted by kevinEats at
6:17 AM
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Monday, December 16, 2024
Saturday, October 19, 2024
Paradiso (Barcelona, Spain)
Paradiso Bar
Carrer de Rera Palau, 4, Ciutat Vella, 08003 Barcelona, Spain
+34 933 60 72 22
www.paradiso.cat
Sat 10/19/2024, 11:30p-01:05a
Sun 10/20/2024, 11:55p-02:05a
After a stellar seafood meal at Estimar, I made my way to Paradiso--located just a short distance away--for some postprandial libations. The bar is part of Grup Confiteria, a hospitality company started in 2014 by childhood friends Lito Baldovinos and Enric Rebordosa. Helmed by Bar Manager/Co-Owner Giacomo Giannotti, Paradiso is by far the group's most famous venue, having been deemed the "best bar in the world" back in 2022, so I was certainly curious to check it out.
Note: given Paradiso's popularity, there's often a long wait to get in (they don't take reservations), so I actually put myself on the waitlist (accessed using a QR code on a sandwich board in front of the bar) before I started my dinner at Estimar.
About the Bartender: Born in December 1988, Giacomo Giannotti hails from Marina Di Carrara, Toscana, on Italy's western coast. His family opened an ice cream shop called Gelateria Paradiso in 1987, which is how he first got interested in the hospitality business, often working there during summers. He attended the Istituto Professionale Alberghiero di Stato "G. Minuto" nearby his hometown, and it was during this time that he really fell in love with mixology. After graduating in 2007, he moved to London in order to improve his English, and despite only planning on staying for a few months, he remained there for four years. Giannotti bartended at Eclipse in South Kensington, then transitioned over to Be At One, a cocktail bar group with several locations throughout the UK.
In early 2012, he relocated to Barcelona and landed a barback gig at Eclipse Bar at the W hotel (since replaced by NOXE), which is where he met his future wife, Margarita Sader (they married in 2019). Then, in July 2013, he moved over to a position at Ohla Boutique Bar, where he trained under Giuseppe Santamaria. 2014 saw Giannotti represent Spain at the World Class bartending competition, where he placed among the top eight in the world. This gave him quite a bit of visibility, and he therefore was approached by Confiteria Group to open a bar of his own.
Paradiso thus bowed in December 2015 in the former El Born home of Coppelia Club, and quickly began racking up the accolades. In 2017, the bar received the "One to Watch" award from the folks at The World's 50 Best Bars, and got on the list proper in 2018, at position #37. This improved to #20 in 2019, #19 in 2020, #3 in 2021, and finally #1 in 2022, while in the most recent 2024 ranking, Paradiso is still sitting pretty at #10. The bar has also received a slew of nominations from the Spirited Awards, spanning 2017 to 2024.
The success of Paradiso has obviously given Giannotti opportunities to open other establishments, and in February 2020, he launched the more food-focused Galileo with partner Gabriele Milani, the former CdC at Lasarte. He's also teamed up with Confiteria once again for Monk, which dropped in October 2022 at a location just a stone's throw away from Paradiso, hidden in the back of a convenience store. More recently, back in April, an outpost of Paradiso opened in Dubai at the FIVE Luxe hotel, while in June, Paradiso debuted at El Hotel Pacha in Ibiza.
Paradiso resides behind an unassuming storefront in BCN's Sant Pere, Santa Caterina i la Ribera neighborhood, and to get to the bar, you have to first go through a "Rooftop Smokehouse Bar" (formerly known as "Pastrami Bar") that's actually a fully functioning eatery. The place is the creation of the team behind a pop-up called Rooftop Smokehouse--Buster Turner (a.k.a. Buster Turnofski), Jakob Zeller, Carla Rodamilans (Turner's wife)--and from what I hear, the pastrami's pretty good.
Hidden behind a freezer door is the actual bar. The aesthetic is quite remarkable, and the overall look has been likened to the "skeleton of a wooden whale," which seems about right. There's also a speakeasy-within-a-speakeasy called the Macallan Room that's reportedly accessed via a bathroom mirror, though unfortunately I didn't get to experience it this evening.
Paradiso's current cocktail list is inspired by various mysterious phenomena, and was contained in a backlit menu that certainly scored points for presentation. Click for larger versions.
Supercool Martini [14.00€ ($15.22)] | Gin di tarfuto bianco Paradiso, Mancino Secco vermouth, mustard seed and gordal olive
I wanted to get started with something from the "Classics" portion of the menu, and it doesn't get much more classic than a martini. Paradiso's version was certainly one of the better ones I've had thanks to how well the olive's savory sting was integrated into the cocktail, I'm assuming due to the liquid's ultra-cool temperature. The gin itself was also more interesting than most on account of its truffle infusion.
Subterranium [15.00€ ($16.31)] | Zacapa 23 Rum with goat's milk, hay liqueur, celeriac, apple and horseradish cordial
Like many cocktails at Paradiso, this one came with a small portion of food that was meant to be eaten before imbibing. In this case, we had goat cheese paired with savory, oxidative flavors, while the drink itself was beguilingly sweet, with a super familiar element that I couldn't quite put my finger on.
Atlantide [18.00€ ($19.57)] | Tanqueray № Ten Gin, mastika liqueur, marine cordial, redistilled bergamot and tomato water
Arriving with a coin composed of lemon, white chocolate, and fennel, this next cocktail went in an herby, savory, piney direction--offset by tangy tomato--before finishing with a healthy dosing of fruit.
Due to how full I was from Estimar, I cut things off at this point, but my bartender graciously poured me a complimentary serving of housemade Amaro di Tartufo Bianco before I departed. It was excellent, conveying a wonderful mélange of truffle-y musk and bittersweet, botanical flavors in a cohesive, seamless manner.
----------------------------------------------------------------------------------------------------
Given that I only tried three drinks at Paradiso, I actually returned the next night to sample more of the menu, and coincidentally, was placed at the exact same seat at the bar.
Great Gatsby [20.00€ ($21.74)] | The Macallan 12 DC Whiskey, white truffle honey, amaro, lavender essence and smoked with vanilla and chocolate tobacco
Like last time, I started with a classic cocktail. I loved all the woodsy smoke up front here, as well as the savory, salty cube of cheese up top, while the actual liquid showcased plenty of juicy apple and caramel in a boozy, yet surprisingly light package.
Ramses [18.00€ ($19.57)] | Roku Gin, Dewar's 12, hop vermouth, cordial wine, Savoia amaro and ayran yogurt
Here, a white chocolate "pharaoh" tasted of pistachio, and preceded the cocktail itself, which was delightfully bittersweet, but with a fruity edge that kept things in check.
Dry Storm [21.00€ ($22.83)] | Johnnie Walker Gold Whiskey, beetroot, fig leaf liqueur, Mancino Secco Vermouth, moss bitters and Tio Pepe sherry
This next cocktail demonstrated a plethora of astringent, vegetal, briny, and apple juice-like notes, all nicely integrated and paired with a lemongrass-coconut sphere.
Nazca [15.00€ ($16.31)] | Torres Alta Luz Brandy, apple and grape tiger milk, corn and tarragon cordial and floral tea cordial
A corn chip transitioned easily to a sweet, gritty, maize-forward cocktail imbued with just enough florals and fruit. Big fan of the serving vessel here, too.
Tesla [17.00€ ($18.48)] | Roku gin, St. Germain, Gardeum electric liqueur, feijoa wine, Trois Rivières rum, lime juice, verbena, chamomile
This viscous cocktail was unabashed with its sweet, fruity, tropical flavors, moderated just a smidge by traces of citrus. I was also fascinated with the drink's presentation, which featured a double-walled glass containing a plasma(?) that responded to my touch.
The Cloud [20.00€ ($21.74)] | Mezcal Unión, hibiscus, Montenegro amaro, Mancino Secco vermouth-birch syrup, Perrier and coffee cloud
For my final cocktail, I went with one of the bar's most famous creations. The smoky astringency of mezcal certainly made itself known, joined by a bevy of spicy, bittersweet sensations and a sticky "cloud" that really did taste patently of coffee.
As I was about to leave, I snapped a photo of the bar's rear room, emptied out towards the end of service.
I had a great time at Paradiso. The drinks were creatively conceptualized and presented, with some clear gastronomic influences, and there were certainly elements here that I'd never experienced before. I was also surprised at how energetic the bar was, which was largely thanks to the bartending team, whom I found to be a generally fun, convivial, affable bunch. I can definitely understand why this place is so popular.
Carrer de Rera Palau, 4, Ciutat Vella, 08003 Barcelona, Spain
+34 933 60 72 22
www.paradiso.cat
Sat 10/19/2024, 11:30p-01:05a
Sun 10/20/2024, 11:55p-02:05a
After a stellar seafood meal at Estimar, I made my way to Paradiso--located just a short distance away--for some postprandial libations. The bar is part of Grup Confiteria, a hospitality company started in 2014 by childhood friends Lito Baldovinos and Enric Rebordosa. Helmed by Bar Manager/Co-Owner Giacomo Giannotti, Paradiso is by far the group's most famous venue, having been deemed the "best bar in the world" back in 2022, so I was certainly curious to check it out.
Note: given Paradiso's popularity, there's often a long wait to get in (they don't take reservations), so I actually put myself on the waitlist (accessed using a QR code on a sandwich board in front of the bar) before I started my dinner at Estimar.
About the Bartender: Born in December 1988, Giacomo Giannotti hails from Marina Di Carrara, Toscana, on Italy's western coast. His family opened an ice cream shop called Gelateria Paradiso in 1987, which is how he first got interested in the hospitality business, often working there during summers. He attended the Istituto Professionale Alberghiero di Stato "G. Minuto" nearby his hometown, and it was during this time that he really fell in love with mixology. After graduating in 2007, he moved to London in order to improve his English, and despite only planning on staying for a few months, he remained there for four years. Giannotti bartended at Eclipse in South Kensington, then transitioned over to Be At One, a cocktail bar group with several locations throughout the UK.
In early 2012, he relocated to Barcelona and landed a barback gig at Eclipse Bar at the W hotel (since replaced by NOXE), which is where he met his future wife, Margarita Sader (they married in 2019). Then, in July 2013, he moved over to a position at Ohla Boutique Bar, where he trained under Giuseppe Santamaria. 2014 saw Giannotti represent Spain at the World Class bartending competition, where he placed among the top eight in the world. This gave him quite a bit of visibility, and he therefore was approached by Confiteria Group to open a bar of his own.
Paradiso thus bowed in December 2015 in the former El Born home of Coppelia Club, and quickly began racking up the accolades. In 2017, the bar received the "One to Watch" award from the folks at The World's 50 Best Bars, and got on the list proper in 2018, at position #37. This improved to #20 in 2019, #19 in 2020, #3 in 2021, and finally #1 in 2022, while in the most recent 2024 ranking, Paradiso is still sitting pretty at #10. The bar has also received a slew of nominations from the Spirited Awards, spanning 2017 to 2024.
The success of Paradiso has obviously given Giannotti opportunities to open other establishments, and in February 2020, he launched the more food-focused Galileo with partner Gabriele Milani, the former CdC at Lasarte. He's also teamed up with Confiteria once again for Monk, which dropped in October 2022 at a location just a stone's throw away from Paradiso, hidden in the back of a convenience store. More recently, back in April, an outpost of Paradiso opened in Dubai at the FIVE Luxe hotel, while in June, Paradiso debuted at El Hotel Pacha in Ibiza.
Paradiso resides behind an unassuming storefront in BCN's Sant Pere, Santa Caterina i la Ribera neighborhood, and to get to the bar, you have to first go through a "Rooftop Smokehouse Bar" (formerly known as "Pastrami Bar") that's actually a fully functioning eatery. The place is the creation of the team behind a pop-up called Rooftop Smokehouse--Buster Turner (a.k.a. Buster Turnofski), Jakob Zeller, Carla Rodamilans (Turner's wife)--and from what I hear, the pastrami's pretty good.
Hidden behind a freezer door is the actual bar. The aesthetic is quite remarkable, and the overall look has been likened to the "skeleton of a wooden whale," which seems about right. There's also a speakeasy-within-a-speakeasy called the Macallan Room that's reportedly accessed via a bathroom mirror, though unfortunately I didn't get to experience it this evening.
Paradiso's current cocktail list is inspired by various mysterious phenomena, and was contained in a backlit menu that certainly scored points for presentation. Click for larger versions.
Supercool Martini [14.00€ ($15.22)] | Gin di tarfuto bianco Paradiso, Mancino Secco vermouth, mustard seed and gordal olive
I wanted to get started with something from the "Classics" portion of the menu, and it doesn't get much more classic than a martini. Paradiso's version was certainly one of the better ones I've had thanks to how well the olive's savory sting was integrated into the cocktail, I'm assuming due to the liquid's ultra-cool temperature. The gin itself was also more interesting than most on account of its truffle infusion.
Subterranium [15.00€ ($16.31)] | Zacapa 23 Rum with goat's milk, hay liqueur, celeriac, apple and horseradish cordial
Like many cocktails at Paradiso, this one came with a small portion of food that was meant to be eaten before imbibing. In this case, we had goat cheese paired with savory, oxidative flavors, while the drink itself was beguilingly sweet, with a super familiar element that I couldn't quite put my finger on.
Atlantide [18.00€ ($19.57)] | Tanqueray № Ten Gin, mastika liqueur, marine cordial, redistilled bergamot and tomato water
Arriving with a coin composed of lemon, white chocolate, and fennel, this next cocktail went in an herby, savory, piney direction--offset by tangy tomato--before finishing with a healthy dosing of fruit.
Due to how full I was from Estimar, I cut things off at this point, but my bartender graciously poured me a complimentary serving of housemade Amaro di Tartufo Bianco before I departed. It was excellent, conveying a wonderful mélange of truffle-y musk and bittersweet, botanical flavors in a cohesive, seamless manner.
----------------------------------------------------------------------------------------------------
Given that I only tried three drinks at Paradiso, I actually returned the next night to sample more of the menu, and coincidentally, was placed at the exact same seat at the bar.
Great Gatsby [20.00€ ($21.74)] | The Macallan 12 DC Whiskey, white truffle honey, amaro, lavender essence and smoked with vanilla and chocolate tobacco
Like last time, I started with a classic cocktail. I loved all the woodsy smoke up front here, as well as the savory, salty cube of cheese up top, while the actual liquid showcased plenty of juicy apple and caramel in a boozy, yet surprisingly light package.
Ramses [18.00€ ($19.57)] | Roku Gin, Dewar's 12, hop vermouth, cordial wine, Savoia amaro and ayran yogurt
Here, a white chocolate "pharaoh" tasted of pistachio, and preceded the cocktail itself, which was delightfully bittersweet, but with a fruity edge that kept things in check.
Dry Storm [21.00€ ($22.83)] | Johnnie Walker Gold Whiskey, beetroot, fig leaf liqueur, Mancino Secco Vermouth, moss bitters and Tio Pepe sherry
This next cocktail demonstrated a plethora of astringent, vegetal, briny, and apple juice-like notes, all nicely integrated and paired with a lemongrass-coconut sphere.
Nazca [15.00€ ($16.31)] | Torres Alta Luz Brandy, apple and grape tiger milk, corn and tarragon cordial and floral tea cordial
A corn chip transitioned easily to a sweet, gritty, maize-forward cocktail imbued with just enough florals and fruit. Big fan of the serving vessel here, too.
Tesla [17.00€ ($18.48)] | Roku gin, St. Germain, Gardeum electric liqueur, feijoa wine, Trois Rivières rum, lime juice, verbena, chamomile
This viscous cocktail was unabashed with its sweet, fruity, tropical flavors, moderated just a smidge by traces of citrus. I was also fascinated with the drink's presentation, which featured a double-walled glass containing a plasma(?) that responded to my touch.
The Cloud [20.00€ ($21.74)] | Mezcal Unión, hibiscus, Montenegro amaro, Mancino Secco vermouth-birch syrup, Perrier and coffee cloud
For my final cocktail, I went with one of the bar's most famous creations. The smoky astringency of mezcal certainly made itself known, joined by a bevy of spicy, bittersweet sensations and a sticky "cloud" that really did taste patently of coffee.
As I was about to leave, I snapped a photo of the bar's rear room, emptied out towards the end of service.
I had a great time at Paradiso. The drinks were creatively conceptualized and presented, with some clear gastronomic influences, and there were certainly elements here that I'd never experienced before. I was also surprised at how energetic the bar was, which was largely thanks to the bartending team, whom I found to be a generally fun, convivial, affable bunch. I can definitely understand why this place is so popular.
posted by kevinEats at
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