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After about five years Bar-Ca has established itself as a niche restaurant offering a combination of atmosphere and entertainment assisted by unusual Spanish wines and great food. This is a large venue in two rooms seating about 80, with an open kitchen at the rear
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and a bar along one wall.
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The unclothed tables are quite high with suitably high plain wooden chairs. A wall is covered with a flat red plastic cleverly painted to look like a button back leather wall, without the buttons!
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We enjoyed an unusual meal starting with a lightly toasted bread rubbed with garlic and tomato
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and a large serve of Iberica prosciutto
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followed by farmed Zeeland oysters, au natural
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and wild oysters served with a mushroom veloute
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made using the water from the oysters. An outstanding dish. A small bowl of good sized firm prawns in an excellent sauce
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was the last appetizer before the main course. The chef, Machael,
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I'm unsure of the spelling, has been with the restaurant since it was opened by Bouka de Jong,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qbnNJY3Fd9Z_KXVDxX4AnTYeFaZq0PKgdPZnT_5sC3BXweasuTLw3YccYYvIoVyx2Y22-4H_lwiGUAa_J8um5UnxEf7hCFkoXQPAmYaHGyisOakjGjz2WctnpiJeUbk-7573/s400/Ba_Ca+%28Amsterdam%29+12+09+002.jpg)
pictured here with his father, and his partner who we did not meet. Our main course, tournados,
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was tender and beautifully prepared and the meal was finshed with a chocolate mousse cake topped with a preserved cumquot.
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Apart from Mojito's, which are very popular here, they specialize in a bubbly Spanish wine called Cava, the one we had was quite pleasantly dry. We followed this with a quite excellent Spanish Museum Reserve red.
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3 comments:
Elliot, did you score this restaurant/bar?
Hi John
We did not rate Ba-ca because they actually made a special dinner for us which included things not normally on their menu. I guess it would be about 13.5.
Love your work and have mentioned your blog to a couple of friends.
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