
Wild sea bass ceviche with prawns: the sea in its purest form at Paco Meralgo
“`html The wild sea bass ceviche with prawns is one of those dishes that wins you over from the very first bite. At Paco Meralgo,
Welcome to the Olivé Group blog.
Here we will share our passion for Catalan and Mediterranean cuisine, explore traditional and modern recipes.
All the stories behind our dishes.

“`html The wild sea bass ceviche with prawns is one of those dishes that wins you over from the very first bite. At Paco Meralgo,

At Paco Meralgo we have spent years celebrating the best of Spanish cuisine through authentic tapas, fresh produce and recipes that pay homage to traditional

In haute cuisine, the union of noble ingredients defines the identity of a kitchen. At Restaurant BarcelonaMilano, the octopus with pork jowl has become a

At BarcelonaMilano, artichoke with egg is enjoyed as a dish that combines delicacy and depth: the vegetal tenderness of the artichoke, the barely contained yolk

At Restaurante Barceloneta, the cod cheek cooked in a llauna, is best enjoyed when you seek contrast: golden exterior, crispy skin and a juicy interior

At Restaurante Barceloneta, the red prawn omelette It fits perfectly on your table: a light, bright dish that focuses on the ingredients. Soft-boiled eggs, sweet

At Bar Cañete, this dish is enjoyed as a small ritual: the beef tenderloin, pink and juicy, is gently bathed in butter and rosemary; the

In the bustling heart of Barcelona, Bar Cañete celebrates the product and the cuisine of the sea with a seafaring soul. This dish of Sant

At Restaurant Barceloneta, the sea is transformed into a delicate and sophisticated dish. Our sea bass and prawn tartare combines the freshness of the fish