Soluna · Eixample · Barcelona
The kokotxa “pizza” at Soluna
The most talked-about dish at Soluna is a “pizza”: okonomiyaki with kokotxa al pil-pil and katsuobushi. The Michelin Guide highlights it in its entry for the restaurant.
01
What it is made of
The base is an okonomiyaki, the Japanese savoury pancake. On top goes kokotxa, the cut from the throat of the fish, cooked al pil-pil, the sauce of oil and the fish’s own gelatine. It is finished with katsuobushi, shavings of dried bonito.
02
Why it sums up the cooking at Soluna
It joins a Japanese technique and finish with a local recipe. It is the idea behind the Japanese-Mediterranean cuisine of Teppei Nii in a single bite.
03
Where to try it
Okonomiyaki appears on the Soluna Menu and on the Festival Menu. Because the menus rotate with the seasons, confirm when you book that it is still on the current menu.
11 coursesSoluna Menu€76 per person
14 coursesFestival Menu€116 per person
4.8 ★Google rating500+ reviews
Carrer de Casanova 157 · Barcelona
Experience Teppei Nii’s cuisine
Japanese-Mediterranean tasting menu in the heart of Eixample, Barcelona.
Photography: Muynegre