Tarannà is a place I could call home. The decor is so cozy, the atmosphere so relaxed, that upon crossing its threshold, you just wanna hang up your coat and sip some coffee while reading the paper. The motif is mainly Scandinavian and encompassed with wood. With a reindeer head hanging on the wall, small vases of dried flowers, white tiles, stools facing the window, and a bench to enjoy the sunshine. you may feel like you’re in Stockholm or Copenhagen. But you are in Barcelona’s quaint neighborhood of Sant Antoni. Opening in February 2012 when the neighborhood began to take off, Tarannà has since become a benchmark. Josetxu, its owner, was working in construction but had the idea of reinventing himself and opening Tarannà. In this bistro you will find a diverse audience, from couples, mothers with kids, neighborhood residents, hipsters, freelancers with their laptop (yes, Tarannà has Wifi) and people who simply want to relax and get a bite to eat.
Some of the house specialties are the homemade pastrami sandwich with pickles and onion confit, baked camembert and the tempting homemade cakes. On the menu you will find dishes with a Mediterranean flair, always made from premium products and prepared with great attention to detail. Salmon with herbed cheese and arugula, brie sandwiches with fresh tomato, anchovies and oregano with crisp green salad are some of the tempting options; although they do have quite the range of seasonal products usually on offer.
If you fancy a glass of wine there are many types and brands to choose from. If beer is your thing, go for the Chimay Belgian Trappist or the Belgian Hoegaarden, German Franziskanner or the Brooklyn EIPA. In case you went to have breakfast or a snack, I recommend you taste some of its coffees like the delicious stumpy (which is made with a balance between coffee and milk close to perfection) or the flat white that would be the envy of any Australian barista.
Average price: Lunch prix fixe 8,80€, menu 15€
Text: Txell Hernandéz Gil.
Photos: Paula Belil.
Translation: Brett Piron