In addition to typical tapas bar standards such as “Patatas Bravas” with aioli, Pimientos de Padrón, Albóndigas or Spanish tortilla, the Raval bar in Berlin-Kreuzberg offers a seasonally changing selection, some of which is based on the Spanish holiday calendar. Seasonally, for example, roast beef in herb crust with red peppers from the oven and a yoghurt jelly, breaded cheese with tomato jam and honey or pointed peppers filled with mushrooms and oats are served on a carrot-miso cream. The Tataki of the Presa of the Iberico pig is a highlight of the menu. There are also vegetarian alternatives such as tomato tartar, avocado and mushrooms. Variations of Spanish gazpacho, such as with melon, are also served. In addition, there is a good and varied wine selection in the Bar Raval.
The Bar Raval is a relaxed meeting place for a dinner with friends – just like in Spain. In the open kitchen, visitors can watch the chefs at work, roasting and grilling. The bar is furnished with green upholstered benches and robust wooden tables. The decor is modestly modern. On the unplastered walls hang paintings by German and Spanish artists. There’s a TV for football broadcasts.
By the way: the concept of Bar Raval was co-developed by the German-Spanish actor Daniel Brühl. Thus the floor tiles are reminiscent of the tapas bars in Barcelona and come originally from the Catalan capital, Daniel Brühl’s second home.
Tip of the Top10 Berlin team: There is always a huge paella on the first Monday of the month!
