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The brewery's kitchen

IMPORTANT: If it is lunch, afternoon tea or dinner time, please stop reading now...

Small dishes, sandwiches, salads, fried food, a fusion of Alsacian and Catalan cuisine at the hands of our director of gastronomy, Jordi Vilà.  

 

 

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· Want to know more? ·

The kid opened his eyes wide. He couldn't believe it! A chicken which had a can of beer... A can of beer... Yeah, there. Down there. In its backside. And a thin, squared pizza. And an "escudella" like the one my grandmother used to make. The room, filled with black-clad people with hats on didn't stop moving, it was the most amazing thing he had ever seen. It was then, at that very moment, that he decided to be a chef as a grown-up. Okay, it's a fictitious story. But it could have happened.

Obviously, the location is the kitchen of the Fàbrica Moritz Barcelona. The fact is that few gastronomic venues in the city can boast more than 300 items on their menus. Ours was prepared by Michelin star chef Jordi Vilà, who presents a fusion between signature dishes of the Alsatian and Catalan cuisine, without leaving out some of the star dishes of international cuisine. Examples? Are you sure?

The flammkuchen is proof that pizza is not an Italian invention, but an Alsatian one. A very thin, crunchy dough whose main ingredients are crème fraîche, bacon and onion. With this as a base, the Fábrica Moritz Barcelona brewery presents it in different versions. And they are all delicious! 

The tartiflette, a Saboyan specialty au gratin with cream, bacon and Reblochon cheese. It'll be hard to have desserts after that.

The torta Moritz, an artisan roll filled with tomato with a cheese gratin is like a Torta del Casar, but Moritz style.

The roesti alsacià, or Alsatian rosti, which is made of shredded potato, bacon and Munster cheese.

Chucrut Garnie, the most traditional of Alsatian specialties made from sausage, knuckle and pork chops on a bed of artisan fermented cabbage. A veritable feast!

The picantó a la Moritz, an original Food Cultura idea where art meets gastronomy. Like in the legend, a chicken which had a can of beer... a can of beer... Yeah, there. Down there. In its backside.

· Mouth watering ·

· Where can I try it? ·

Fàbrica Moritz BarcelonaRonda Sant Antoni, 41
HOURS

Open every day from 7:30am to 3am

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Brewery bar

Taps serving the beer produced by our micro-brewery directly and more than 300 items on our menu.

This is what you will find in our brewery which draws its inspiration from bars in France, Germany and North-America, with hints of Andalucia, Galicia and Madrid thrown into the mixture. All Moritz style, as always! 

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El 300 del Born

Moritz's gastronomic space in El Born Centre Cultural.

This space is where gastronomy converges with history thanks to an extensive menu based on historical cuisine. 

(El 300 del Born will be closed between 20h and 24h on 20 and 27 August; 3 and 17 September and between September 26 and 30 - both included -. The rest of the days you can visit us from 10am to 24h whenever El Born Centre Cultural is open. Sorry for the inconvenience.)

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El Velódromo gastronomic selection

The most emblematic El Velódromo dishes, all of which were created by our gastronomic director, Jordi Vilà.  

That marble flooring! That immense billiards table! That staircase leading to the most authentic attic in the city! Without a doubt, El Velódromo has a special allure, and its gastronomic offering is in line with its image, history and aroma.

 

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Our Beers

Moritz, Epidor or Aigua de Moritz? All our beers and what makes them special.

All are made with water from Montseny Font d’Or spring, and this sets them apart from the rest of the beers available in the market.

And besides, they are made with high quality Saaz hops and carefully selected malts; thanks to this, these 3 choices are top-quality beers.

If you want to know more details about each Moritz variety, simply click below!

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Unpasteurized, fresh beer

Moritz at its finest.

If you’ve had the chance to taste it at Fàbrica Moritz Barcelona, then you’ll know what we’re talking about. If you haven’t, then read on...

 

 

 

 

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