Barcelona

History continues

With its reopening, locals and visitors alike have gained a gastronomic venue that combines leisure, beer and delicious food. What’s more, it retains some vestiges of the past, such as the concrete tanks you can still see in the basement.

Flavour of alsace

The food at the new Moritz, in the hands of the chef Jordi Vilà, includes typical dishes from Alsatian and Catalan cooking, as well as Spanish and international ones, ranging from coca de recapte (flat bread with baked peppers and aubergines, topped by sardines) and small squid rings in batter, Andalusian-style, to German sausages and cocottes (French-style baked eggs). There is also a microbrewery where they brew fresh, unpasteurised Moritz, which customers can taste on the premises. Moritz Epidor (the strongest) is also served, along with the classic Moritz and non-alcoholic Moritz.

When the clock strikes midnight, the old Moritz brewery turns into a night club serving spirits and playing music.