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Our commitment to the environment

At El Nacional Barcelona we are aware of the environmental problems of our times, so we carry out a series of actions to preserve the responsible consumption and sustainable development of our business.

Focused on continuous improvement, we aim to ensure that our clients’ experiences are, in addition to unforgettable, enriching and beneficial for their lives and for society as a whole. We are convinced that together we can achieve more, which is why we want to publicize everything that we have implemented:

 

  • Energy consumption from renewable sources.

All the electrical energy we consume in El Nacional is generated in power plants that do not emit CO2 or nuclear waste during its production.

 

  • Sustainable and local consumption.

Promoting healthy and local consumption is a priority. Most of the products used to prepare our seasonal recipes come from local producers.

Consuming seasonal and local products not only affects our health, but also promotes sustainability and preserves the rural environment.

 

  • Use of organic cleaning products and office paper with the label (EU Ecolabel).

The office paper that we use in El Nacional Barcelona has the EU Ecolabel label (a recognition granted by the European Union to products and services that are environmentally friendly), and a large part of the cleaning products we use are organic.

The European Ecolabel guarantees that the product has a reduced impact on the environment throughout its life cycle, from manufacturing to disposal.

 

  • Low consumption LED lighting.

Much of the lighting of El Nacional is low consumption LED, which is a type of lighting that helps take care of the environment.

 

We are concerned about the future of the environment.

At El Nacional Barcelona we take care of the present to protect the future. We work daily to continue expanding our firm social and environmental commitment to the implementation of new measures.

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A good rice dish in the city of Barcelona

If you are a fan of paella, you cannot miss the rice dishes we have to offer; all the flavour of the Mediterranean in La Taperia and La Llotja of El Nacional Barcelona.

Black rice, vegetable rice, mixed paella, fideuá … a wide variety of delicious options. Which one do we start with?

Tapas to share

In our restaurant La Taperia, one of the busiest areas of El Nacional Barcelona, ​​our rice dishes are served in a way to be shared:

– Seafood rice.

– Black rice with fish and seafood.

– Vegetable rice.

– Mixed paella.

All the hot dishes of the menu are served “a la malagueña”, where the staff go around the room calling out the names of the dishes and serving the customers who raise their hands. It’s a show to be experienced!

For those who prefer pasta, in La Taperia you can try the fideuá and the fideuá negra, both served with aioli on the side, so that diners can add the amount they wish.

 

Seafood paella, rice and fideuá dishes in La Llotja de El Nacional

The delicious dishes that are on the menu of our restaurant that specializes in fish are a must try. Served in the classic style, La Llotja customers, in addition to a wide variety of fish, can also try:

– Fish and seafood paella.

– Black rice with fish and seafood.

Fideuá served with aioli.

Come and try our dishes full of Mediterranean flavour. We look forward to welcoming you to El Nacional Barcelona from Monday to Sunday from 12pm to 2am!

Don’t miss our news in @elnacionalbcn

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Aged meat, much more than a fashion

Some meats require an ageing time in order to be able to eat them in optimum conditions. In recent years, a new trend has appeared that is turning this ageing of beef into maturation, over-maturation and even extreme maturation, which has generated a debate, but with an agreement amongst gourmets and connoisseurs: ageing gives the meat more flavour and texture, it provides nuances; it can be compared to the aged meat of Iberian acorn-fed hams.

 When any beef animal is slaughtered, the meat needs a time for the rigor mortis to relax, which in the case of cows and oxen is at least 15 or 20 days. If the meat is eaten before this, it will be tough and leathery and a great deal of liquid will be released, because it will not have lost this during the ageing process.

El-Nacional-La-Braseria

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Best dressings to eat oysters in Barcelona

Strict oyster enthusiasts argue that the only way to really appreciate the taste of the sea is to enjoy them without any condiments. Nonetheless, many guests prefer to enjoy this precious bivalve mollusc with a dash of something.

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Live the most solidarity Christmas at El Nacional

As every Christmas, El Nacional starts out a fundraising campaign in favour of a goodwill cause. This year the money collected will support one of the most important pediatric centres of Europe: the Sant Joan de Déu Barcelona Children’s Hospital. The objective of this campaign is to fund the childhood health investigation and research that this centre carries out.

The challenge is to overcome the almost 9,000€ raised last year with the Red Cross. To do it, from the 22nd of novembre and until the 6th of January, clients will be able to collaborate with 1 solidarity euro in their bills. Donations will be done at the following spaces: La Llotja, La Braseria, La Parada, La Taperia and the Oystrer Bar. El Nacional by its own, will add 10,000€ to this initiative.

Thanks for your collaboration!

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The new ice-creams of El Nacional Barcelona

Summer is finally here and with the arrival of the heat ice-creams are back at El Nacional. But this year we have new flavours and more variety, come and taste them in Paseo de Gracia of Barcelona.

The ice-cream shop of El Nacional opens from 12 p.m. to 12 a.m. A proposal with a privileged location: El Quiosc, a singular structure composed by two ancient balconies from La Coruña, united each other, that welcome visitors at El Nacional entrance.

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Come and try our Caesar salad

In El Nacional we prepare the Caesar salad in a particular way, since we marinate the chicken fillets in oil, so they don’t get dry and we serve it in buds. One of the secrets of this salad is the lettuce being very crispy, so iceberg or oak leaves must be avoided. The sauce of the salad is prepared with mayonnaise, lemon juice and anchovy fillets, and we add the classic croutons -that have been dried in the oven-, the grated Parmesan and the nuts.

An exclusive recipe that you can find in La Parada, one of our culinary spaces.

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What is the best time to eat shellfish?

Do you know that the months containing “r”, from September to April are the best for eating shellfish?

During the summer months, from May to August, many of the species considered as shellfish are in their reproductive period; the females spawn and lose weight, their flesh becomes soft and loses flavour and texture, and the quality drops.

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