El Nou-cents - Menu

Encantador restaurante. una comida espectacular y un trato muy agradable y cercano. altamente recomendado. 10

Bonito, elegante, acogedor, excelente tratamiento y platos espectaculares, como postres, un restaurante para repetir, sin duda.

Wunderful restaurant with excelent food. Very Nice seafood and use of fresh food of High quality. Kind and plesant service including the chef what makes you feel at Home

He estado con mi pareja y hemos probado el menú degustación, nos ha encantado. Gloria muy atenta y amable, después ha bajado el chef y ha sido muy amable y cercano. Medidas COVID

built and functioning in what was an old case of the xix follower, located in the center and killo, city of barcelona, has a decoration of coquettes, and warm, very familiar. has a special room for private

hi vam anar per un val d’un smartbox, i sincerament no repeatem... menu degustació variat, i acabes prou ple, but va desmerèixer molt el tracte de personal, que servien els plats amb little explicació (o cap tipus d’explicació... i estaven més pendents d’una celebració privada que havia...

Nou-Cents found it online. The restaurant goes unnoticed when you pass the street because the entrance is small. the interior is large that is appreciated because you are not glued with other boards. customer service and food is spectacular. I recommend trying the plate of hedgehogs that we always ask when we go here. the price is very reasonable.

a very good gastronomic experience, careful dishes and careful details both in food, service and local. I know. josep maria leaves what he does and enjoys doing it. highly recommended, the very good tasting menu. certainly for all those who have not gone oted have to test before closing (which will go for the retirement of the owners. Thank you for making us enjoy!

Good restaurant with a long tradition in the same place, with interesting food and a very lovely chef. We enjoyed starters like ravioli of shrimps or the sea urchin (Erizo de mar en español). The main was simply good. The chef invited us to come back in October for local mushrooms and a little bit of truffles and again in February for a festival of sea urchin. Meanwhile the chocolate truffles for desert made by his daughter were really nice too.