Nestled in the vibrant Poble Sec neighborhood of Barcelona, Margarit is a culinary gem where the rich traditions of Greek and Valencian cuisine come together. Opened just six months ago by chef Stefanos Balis, this restaurant has quickly become a beloved spot for locals, exceeding even the owner’s expectations for its warm reception.
A Mediterranean Vision
Chef Balis, who hails from the Peloponnese village of Tsoukaleika, collaborates closely with his friend and fellow chef Jordi Fenoll, a native of the Alicante coast. Their shared vision is not to create fusion cuisine but to explore the similarities and unique aspects of their respective culinary heritages. “We have so much in common,” Balis explains, highlighting traditional methods such as salting, drying fish, and various pickling techniques that span both cultures.
Culinary Roots and Inspirations
Balis’s culinary journey is deeply personal. Growing up in a village untouched by mass tourism, he fondly recalls the traditional dishes his mother made, particularly her lamb baked rice. Despite losing his father at a young age, these memories have shaped his passion for cooking. His partnership with Fenoll allows him to delve into the culinary practices of his heritage, asking questions about traditional recipes and techniques.
One standout dish at Margarit is a pasta creation inspired by trahanas, a mixture of fermented yogurt and flour. This unique pasta is transformed into a couscous-like dish, served alongside grilled mackerel, showcasing the restaurant’s commitment to authenticity and innovation.
Fenoll brings his own stories from the Alicante coast, reminiscing about Sunday summer rice dishes and winter gachamiga. His experience as head chef at Dos Pebrots has equipped him with the skills to explore Mediterranean cuisines, fueling both chefs’ curiosity for simplicity over complexity in cooking.
A Welcoming Atmosphere
When Balis found the space that would become Margarit, it had history, being previously known for its snails and formerly as La Tomaquera. He envisioned a restaurant where diners would feel at home, blending rustic charm with ancient tableware and the warmth of head of dining room Caroline Ide.
Signature Dishes to Discover
The menu at Margarit offers an array of dishes that beautifully reflect the fusion of Greek and Valencian flavors:
Greek Lentil Hummus: Paired with salt-cured bonito, sun-dried tomatoes, and capers, this dish provides a savory introduction to Greek cuisine.
Cream of Cod Roe: This dish is elevated by pickled mussels and parsley oil, offering a delightful taste of the sea.
Salt-Cured Corvina: Vacuum-packed with fig leaves, this dish bridges the culinary traditions of both shores, served with two sauces that honor their heritage.
Mezzeluna: A delightful pasta filled with tongue stew, showcasing the chefs’ respect for traditional recipes.
Souvlaki of Veal Sweetbreads: Served with pita bread and tzatziki, this dish brings the flavors of Greece to the forefront.
Syrup-Soaked Cake: A sweet ending that finds its place in both cultures, symbolizing the shared culinary traditions.
Conclusion: A Culinary Bridge
Margarit is more than just a restaurant; it’s a celebration of Mediterranean culture, bringing together the flavors and traditions of Greece and Valencia. Chef Balis and Chef Fenoll continue to explore their culinary roots while embracing the local community. Their commitment to simplicity, tradition, and the joy of cooking invites diners on a unique gastronomic journey that truly connects people through food.
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