Walter Ponce
Petit Comitè is Nandu Jubany’s restaurant in Barcelona, the gastronomic space that focuses on the reinterpretation of the **most traditional Catalan cuisine **and its dishes in a comfortable, warm and quiet environment.
Petit Comitè’s objective is to discover the pleasure of** good taste** through a new concept. One that is built from traditional Catalan recipes, the dishes of a lifetime, from home, continuing the path undertaken by the chef with a Michelin star in his mother house, his homonymous restaurant located in the Barcelona town of Calldetenes.
Petit Comitè restaurant is full of very diverse people. Foreigners who take photos, but also business tables or a couple who clearly come to celebrate a birthday. Here you come to enjoy tradition and, therefore, modernity.
Petit Comitè plays with the texture of the product and the cooking time, which play a relevant role. There is a wide variety of dishes on the menu, which always start with a classic, such as the crispy pork cheek, a regular ingredient in Jubany’s recipe book.
It also offers soufflé potatoes with Joselito ham and olive oil caviar, wild mushrooms with confit pork jowls, foie micuit coca with caramelized apple, fried eggs with calçots, mushrooms or sobrassada.
Another hallmark dish of the Petit Comitè restaurant, is the truffled festival cannelloni. Among the main ones, you can choose cod with ganxet beans, suckling pig with fruit, grilled pig ears with potatoes and minced meat, or veal fricandó with fried artichokes, among others.
In the desserts there is **Crema Catalana with carquinyolis **or roasted pineapple, donuts filled with cream with anise and sugar, bread with chocolate with olive oil and salt, honey and cottage cheese with nuts.
Petit Comitè is cozy and warm with rustic wooden floors, whitewashed brick walls and panels decorated with vinyl representing different types of sown fields from a bird’s eye view. In short, a cozy space where you can enjoy seasonal products and fresh ingredients just picked from the garden, because everything at Petit Comitè is designed to elevate and ennoble any humble product to the level of Haute.
Petit Comitè Address: Passatge de la Concepció, 13, 08008 Barcelona
Petit Comitè Website: https://petitcomite.cat/
Who Is Nandu Jubany?
Nandu Jubany is one of the best-known Catalan chefs of his generation. His main restaurant, Can Jubany, sits in a country house in Calldetenes, near Vic, in the Osona region of central Catalonia. That area is famous for its pork products, mountain produce and hearty inland cooking, and you can feel that influence in many of the dishes at Petit Comitè.
Over the years Jubany has opened and advised several restaurants in and around Barcelona, and he is also known for his work with catering and events. Petit Comitè is his city project dedicated to the classic recipes of Catalan home cooking.
A Quick Guide to Traditional Catalan Dishes
Many of the dishes mentioned above are part of the everyday food culture of Catalonia. Here is a short guide so you know what to look for on the menu:
- Canelons: Catalan cannelloni, traditionally made on 26 December (Sant Esteve) with the leftover meat from the Christmas stew, then baked with béchamel.
- Fricandó: A slow-cooked veal stew with mushrooms, usually small wild mushrooms called moixernons.
- Calçots: Long, sweet green onions grilled over a flame in late winter and early spring and eaten with romesco sauce.
- Sobrassada: A soft, spreadable cured sausage seasoned with paprika, originally from the Balearic Islands.
- Mongetes del ganxet: A small white bean with a hooked shape, protected by its own designation of origin and often paired with cod or sausages.
- Crema catalana: The Catalan custard dessert with a caramelised sugar crust, flavoured with lemon and cinnamon.
- Carquinyolis: Hard almond biscuits, similar to Italian cantucci, perfect for dipping.
- Pa amb xocolata, oli i sal: Bread with chocolate, olive oil and salt, a classic afternoon snack that many Catalans grew up with.
Best Time to Visit
Because the kitchen works with seasonal products, the menu changes during the year. Late winter and early spring is calçot season, autumn brings wild mushrooms, and the colder months are ideal for stews like fricandó and for canelons. If there is a dish you really want to try, check the current menu before you book.
Tips for Your Visit
- Book in advance, especially for dinner and weekend lunches.
- Check current hours before you go, as many restaurants in Barcelona close on Sundays or Mondays and in parts of August.
- Lunch in Spain usually starts around 1:30-2 pm and dinner from around 8:30-9 pm.
- Order to share. Many classic dishes work well in the middle of the table so everyone can try a bit.
- Ask about Catalan wines. The Penedès, Priorat, Montsant and Empordà regions all produce excellent wines, and cava is a natural partner for a celebration.
- Smart casual dress works well here.
How to Get There
Petit Comitè is in the Dreta de l’Eixample, on a quiet passage just off Passeig de Gràcia. Older listings show different addresses, so confirm the current one on the restaurant’s website before you go. The nearest metro station is Passeig de Gràcia (L2, L3 and L4), and the Diagonal station (L3/L5) is also a short walk away. From Plaça de Catalunya you can walk there in around 15 minutes.
What to Do Nearby
- Passeig de Gràcia: Barcelona’s grand boulevard, with Gaudí’s Casa Batlló and La Pedrera (Casa Milà) a few minutes away.
- Casa Amatller and the “Block of Discord”: A row of modernista buildings by different architects, right next to Casa Batlló.
- Shopping: The streets around Passeig de Gràcia and Rambla de Catalunya are full of fashion and design stores.
- Rooftop drinks: Several hotels in this part of the Eixample have terraces with city views, ideal before or after dinner.
Similar Restaurants in Barcelona
If you enjoy updated traditional Catalan food, Barcelona has many restaurants with a similar philosophy, from classic taverns and old-school “cases de menjars” to modern bistros run by well-known chefs. Look for menus that mention “cuina catalana”, “producte de proximitat” (local produce) or “cuina de mercat” (market cooking).
FAQ
What kind of food does Petit Comitè serve? Traditional Catalan dishes reinterpreted with care, built around seasonal and local products.
Who is the chef behind Petit Comitè? Nandu Jubany, the Catalan chef behind Can Jubany in Calldetenes.
What dishes should I try? Classics like the canelons, the fricandó, the crispy pork cheek and crema catalana are good places to start.
Is it suitable for a special occasion? Yes. The warm, quiet setting makes it a popular choice for celebrations and business meals.
Do I need a reservation? It is recommended. Check the website for current booking options and opening hours.
