{Background music}
Strolling around Barcelona means being amazed by its architecture, its people,
the diversity around the place,
and its neighborhoods full of charms.
Precisely, one of  its neighborhoods
is what brought us here.
Those who walk around Plaza España don't suspect that
suspect that a revolution is being carried out in a few blocks.
This revolution begins in 2011, when Albert and Ferran Adrià  joined together with
Iglesias brothers creating a new concept in gastronomy.
Six different concepts in  the same place, "El Barri"
In today's chapter we will meet Frank Agudo, Head Chef at Tickets,
who is going to guide us into the restaurant.
that was founded with objective to honor
tapas and tapas bar as a pilosophy of life.
[Background music].
Hello.
How are you, Naty? Fine. How are you? Fine, and you?
Fine. well I would like to meet
Fran.
Fran?
yes.
ok .
Fran the people from Chef TV are asking for you. hi Sole, How are you?
hey. how are you? all right ,you?
All right, here working . Tickets was the first of the six restaurants founded
by Alberto Adrià, it was considered in many occasions as the "bulli" of the neirborhood.
But nowadays it is regarded as a restaurant with its own identity which has 
 evolved
constantly to a more sophisticated and creative option  that doesn't intend to
be a heritage of'El bulli', because Tickets is Tickets..
Tickets is a project that was initially
a tapas bar and that seeks that people have a good time and enjoy themselves when they come
well, Tickets is a place that opened in 2011 as a tapas bar
and that we intend that people have a good time and enjoy
what we do.
and..handling the product very well.
and..what do you offer? do you have a tasting menu? are they tapas that people
can choose
on what they want
and make their own dish?
the difference we have to other restaurants is that we  don't have a fixed menu
so we give the client the menu and he has the possibility to choose what he wants to eat or even design
a surprising menu in which the client can have the option of adding what he likes more
what we belive he is going to enjoy more. Tickets
has obtained a lot of recognition . As a restaurant changes the way to understand
the high cuisine, it cannot be overlooked.
for four years continued, it has been awared by the World's 50 best Restaurants
in 2014
Tickets is granted a Michelin start , which it keeps until now.
In 2016 , it is granted 3 Soles , the most important recognition
form repsol . its awards are a contrast of the informal style of the restaurant that has no tablecloths. Full of
fantasy, imagination, lights and shows, offering a new model of
high level cuisine
that gets closer to the guests .
and what about the role of drinks, I mean the  cocktails, the wines at the restaurant?
well, it is a very important part too, since we intend that people try a variety of
wines , or even cocktails. we always  have...well is also very important that in the group of
El Barri that each restaurant, except from Bodegas, has its own area with cocktails
that is also very important because you can offer something different to the client
and this word..that identifiesTickets very much  as amusing ..right?
the restaurant and the experience, where does it come from?
Well is due to the fact that it is an open restaurant and that the chef and waiter
are serving the dishes together in the room,well all the food  has a part  of
fun since you can eat with your fingers, then you have the dinnerware ,
the environment, the music. {Sole} And this sector we have here, what would it be?
This is the sector of La Presumida. La Presumida,right? This is the
biggest part of the restaurant ,let's say,  we have five sectors. we have the area of La Presumida,
Nostromo,  the Garaje Snacks area and the area of La Dolça,
which is the area of sweet courses , where we prepare the desserts . And what is going on at La Presumida?
it occurs the same as in all the rest of the sectors, but the sector of desserts
because it is the biggets place , it is the only area where we have the bar
where the client is eating and it's more direct and then we have
the small tables ,let's say where people can eat more privately
to say so. And the other sectors ,can we see them?
This sector here is El Garaje, which is the one I say, is the widest area,where we have the biggest tables.
And here it's where we have the three courses,
we have Nostromo, with the cold dishes, Snacks ,where all begings and
the sector of the grill, where all the meal is prepared by means of a charcoal grill
interesting. How do you manage to be changing
the tapas? well , we guide on the season and
products, if for instance,  now it starts the season of tomatoes, or asparagus
Well we will create a dish, well we normally, begin
the season with a dish we already have and when the  strong season of that product has begun,
as the case of the asparagus, we use it for the new dish.
And how many tables are served ?
Between 85 and 90 we are right now, except from Saturdays that we have double service.
And we offer one more. And has Tickets evolved since its opening in 2011...
to now ? yes. As I told you, it has been chanching, as it began as a
tapas bar and the clients, as much as us,
started demanding  more and we let us go
and without noticing,  we began changing the experience of eating at Tickets  and
the way to eat the dishes.
a
At first, they were dishes to share , and now it is more individual servings, but anyway,
always with the same essence. Visiting Tickets also means
visiting  La Dolça, its desserts sector, where the roof becomes the main protagonist
of the place. It welcomes us with a burst of colours, straberries, raspberries and huge
cherries, leading the guests to an atmosphere that takes them to
that magical universe of children tales, where sweets  have
a special role.  [Fran] here it's more relaxed.  Also  in  tapas-like  version?
We intend to follow the line of the other sectors ,let's say , with things you can eat with your
hands , fresh things, things with chocolate,  things with grease as well
and we also need that things occur, from magic tricks to something that comes out from the chef's hand
to the client . So it means there is always a playful side.
yes, but always being aware of what is the important thing, which is the dish.
but always intending to give a surprising element. It is clear that
patisserie in Albert Adrià's restaurants is very important. He was named the best
pastry chef of the world in 2015, together with David hill, Head pastry chef of El Barri
giving a more special role to sweet tapas, was something they had had
in mind long ago. In Tickets, desserts are experienced in a particular way and Javier Aguar , head pastry
chef at La Dolça, is the person responsible for the magic
in the desserts turned into tapas, well Sole, this  is Tickets.
the world of Tickets ,and now we are introducing Ferran from "Bodega 1900". Ok let's go.
in the next chapter, Chef Tv will meet Ferran Soler, head chef at
Bodega 1900  , a restaurant that honors to the past and tradition of
catalana's kitchen.  has always had the desire of a vermuth place
he even, told us once he would love to die in one, preparing a dish
of anchovy, or mussels, but the important thing is that Bodegas is a place
, not only for clients from Tickets,  it's a place where
that pay attention to the product, where traditional
techniques are used, such  as
" escabeche " or marinades
and in the  end, it's a place
to be
at ease, without rushing and eat very well,
And you have it just in front.
just in front. yes. we share everything.
Traducción y Subt. Inglés por " Laura Amodio "
