Added on August 30,
East 47 operates no longer as a restaurant,
but has become a Tapas Bar. The brilliant chef
Daniel Padró is now working at the hotel's rooftop restaurant, Restaurant La Terraza del Claris.
The restaurant at Hotel Claris Barcelona
Article added on December 2, 2005
In the 1990s, Barcelona has grown into a
gourmet destination. Today, the culinary offer is better than ever. Part of this
fortunate development is the restaurant East 47 at
Claris (article in German). Executive chef Daniel "Dani" Padró may not be widely known yet, but
he already deserves wider recognition. It was my favorite, although all gourmet
restaurants tested on this tour were excellent.
The restaurant's name refers to the address of Andy Warhol's NYC studio, The
Factory. Therefore, lithographs of the artist's work ornate East 47. In addition
to the gourmet restaurant, the hotel offers a bar and, as the summer highlight,
La Terraza del Claris, where food is served too from about April to
The gourmet restaurant
East 47 concentrates on excellent Mediterranean produce and is particularly
influenced by the cuisine of France, Catalonia and the Basque region. However,
Padró prepares even dishes he has not created himself in his own style, e.g. the
Catalan cod with apple on a pil pil sauce from the Basque region is made
à la Padró. In addition to the produce, the spices as well as to the
perfect cooking time (al dente) are the chef's key recipes. All products
are very visible on the plate. It is the mix of all products together that
brings out the particular flavor. Padró pays special attention to the cooking
techniques, choosing the most appropriate for each dish.
The menu changes four times a year according to the season. In addition, five to
six dishes change on a monthly basis. Among the specialties always on the menu
is the grilled T-bone stake from the nearby Girona region, which is famous for
its exceptional quality. Another classic are the sea-scallops with tomato,
artichokes and dried fruit oil. Among the desserts, you will always find one
based on hot chocolate.
East 47 only seats only 30 people, which ensures that each guests receives
special attention from Daniel Padró and his team.
A vegetarian dinner at East 47
My dinner started with a glass of Cava, Perelada 2002, Brut nature, from the
region of Emporda on the Costa Brava. In addition to excellent black olives and
crisini, three appetizers were served. Two types of strong salt, one from
Majorca with hibiscus, the other one with black olives were on the table,
together with two varieties of Catalan olive oil, one 100% arbequino, the
other one a mix of rojoblanco and arbequino. The accompanied the
bred, of which Dani always four types. On my day of testing, it included, among
others, one with carrots and one with black olives.
My starter consisted of a frozen asparagus soup, a touch too watery, with
outstanding and tender green asparagus tips. The soup was followed by carrots
and pumpkins cooked with orange and honey. I could enjoy the sublime quality of
Catalan vegetables, prepared in a wafer-thin way.
Olive oil bread with artichokes, buffala mozzarella and herbs were next. The
artichokes replaced the meat, which on the "normal" menu accompanies this dish.
It was simple, but pleasant. Eighteen varieties of salted fruits and vegetables
with strong taste followed, cooked to the point, accompanied by an avocado and
mango ice cream. Outstanding, as well as the gnocchi with a black truffles sauce
- it was not the season for fresh truffles - convinced with their intensive
My dinner ended with a few desserts. First came one typical for Dani: a ricotta
with peach, a yoghurt ice with lemon sauce. Brilliant! The other desserts
included a pastice of bananas and a petit four au chocolat, a very dark
and bitter one with a lot of cacao. It ended with a chocolate mousse with
mandarin ice-cream and thin spiced bread accompanied by a sugar cream, where the
intensive flavor of the mandarin married well with the rest.
The white wine which accompanied my desserts was of a sensibly superior quality
than the cava a started the evening with. It was a D.O.C. Priorat (from the
Catalan region), Clos Nelin 2003, with 13.5% alcohol. Producer Clos Mogador has
done a fine job for a 2003. This wine is recommended to accompany meat or
strongly tasting fish.
East 47 with its inventive chef is highly recommendable, last but not least to
vegetarians. Especially the quality of the vegetables was impressive.
Biography of chef Daniel Padró
Daniel Padró was born in 1970 in Barcelona. He studied at Ecole d'hôtellerie
Arnadi (Director Mrs. May Hoffman), notably with professor Eric Sinnig (C.A.P.), and
individual kitchen training with professor Bernard Benbassat (O.I.R.).
As early as 1997, Padró had the chance of an internship with the eminent chef Martín Berasategui, from whom he learned
a lot about cooking techniques. In Berasategui's two Michelin star restaurant in Lasarte in the Basque
country, Padró worked as sous-chef de partie in the pastry, vegetables, garde-manger and
The next famous chef he had the chance to work with was Michel Bras in Laguiole,
France. In his two Michelin starred restaurant, Padró spent the entire season of
1998 as sous-chef de partie in the pastry, vegetables, garde-manger and bakery
station. Both chefs, Berasategui and
Bras have now three Michelin stars. Padró was in both cases part of the teams
which laid the foundations for the third star.
After the one-star Michelin restaurants l'Esguard in St. Andreu de Llavanderes
as chef de partie and the equally one-starred Michelin restaurant La Cuina de
Can Pipes in Mont-Ras as second in command, Padró started to work for Fermín Puig
at the gourmet restaurant Drolma in Barcelona in 2000. He stayed for three years
as sub-chef. In January 2004, for the first time in his career, Daniel Padró became executive chef, at the five-star
Claris in Barcelona.
Books about Barcelona from Amazon.com,
Daniel Padró, the promising executive chef at East 47. Photo © Hotel Claris Barcelona.
A table at East 47. Photos © Hotel Claris Barcelona.
The bar at East 47. Photo © Hotel Claris Barcelona.