Where to drink a good beer in Barcelona, we are in Fabrica Moritz for a review of the place, its appetizers starting from tapas to get to more complex dishes and of course to talk about beer.
A stone's throw from Plaza Universidad, in the heart of Ronda Sant Antoni, we find the old Brewery Moritz.
La Ronda Sant Antoni is known locally for its large variety of technology shops, but it actually hides an important variety of bars and restaurants, some of which are part of the neighborhood's historical memory. In this sense the Fabrica Moritz it is a real milestone.
Inaugurated by Luis Moritz in 1864 it remained operational for more than a century becoming a landmark in the center of the old city. The property has recently entrusted the architect Jean Nouvelle to transport it into the XNUMXst century without distorting the aspect of historical memory.
The huge space is now divided between a modern bar-restaurant, a bakery, and the old production premises used as a museum and souvenir shop. The undergrounds are still used for the fermentation. Throughout the year they are also used for gastronomic events and presentations. On the official website you can find all the updated information on upcoming events.
Il menu it is very assorted. It starts from the various options for a good breakfast, passing through the caps, excellent as a snack, lunch or aperitif, up to typical dishes of Catalan cuisine. Management has invested heavily in zero km products, all the production of pastry and bread takes place in the premises of the same factory and the menu is particularly focused on proposing typical dishes with a modern and refined style. All obviously accompanied by the house beer.
Moritz is one raw beer prepared daily and served directly from the fermentation barrels. The menu also includes a wide selection of vermouth. The service is attentive and rather quick even at peak times. Contrary to many clubs in the center of Barcelona, there are no particular difficulties in finding a place even in the company of a large group.
If you want to go there during the weekend I advise you to avoid peak times, such as lunch and dinner, and perhaps opt for a visit during the morning or afternoon. You will avoid the long lines to get a table.
The atmosphere is informal and welcomes a clientele ranging from tourists to locals who like to drink a cold beer sitting on the terrace in front.
Personally I recommend Fabrica Moritz because it is not far from the city center, it is open every day, which is quite rare in these parts, and is an excellent compromise between traditional cuisine and an innovative restaurant. All this at reasonable prices.
