Palo Cortao (formerly known as Cuarto y Mitad), a piece of Córdoba and Cádiz in Poble Sec
It was about time for a new restaurant in Poble Sec district. Escaping pinchos trap in Blai street, the upper part of Nou de la Rambla is the upcoming street to be conquered in the next few months. Alberto told me about this new place, where recipes come from Andalucía in Southern Spain. Actually, Palo Cortao was formerly known as Cuarto y Mitad, which literally means “a quarter and a half”, a unit of measurement commonly used there (as 375 g).
Tidy place, white and basic decoration; those are the first words that came to my mind. A welcoming staff was the next good thing to talk about,… people say that those from Andalucía are friendly per se. I second that statement.
We were determined to order Fritura de Pescado (fried fish) and what Fede told us as specials of the day: Sopa Castellana (garlic and bread soup) and paella (their paella varies each week).
The soup with a sip of Fino (dry sherry) was good, but the paella was excellent. This time, their paella had chicken, wild asparagus, and black chanterelle mushrooms. And the rice was perfect (not overdone like in other places).
Top thing: they have vermut Bertsolari, made in Bilbao, Reus, Madrid and Barcelona.
Where: Carrer de Nou de la Rambla 146. “Paral·lel” [L2 or L3] metro station.
Sat & Sun: 1-4:30 pm; Wed-Sun: 7:30 pm-1 am