Kimpton Vividora

Kimpton Vividora BARCELONA

Nestled in the heart of Barcelona’s historic Gothic Quarter, Kimpton’s Spanish debut promises the very best Mediterranean flavours in a traditional mid-century settting.

Words: Ayesha Khan • Photography: Courtesy of IHG

Lazy Mediterranean afternoons in Barcelona’s Gothic Quarter are best spent getting lost in a labyrinth of winding streets while sipping on ice-cold horchata in the soul-warming heat. On such a jaunt, one may happen upon the brand new Kimpton Vividora Hotel, delightfully tucked away amongst small family-run stores and private apartments. But what this property lacks in sprawl, it more than makes up for in culinary offerings.

Located on the ground floor, Cafè Got does double duty as a coffee shop by day – espressos coming courtesy of La Marzocco – and a bustling post-siesta watering hole by night – a robust schedule not unusual for Barcelona’s cafeterias that seamlessly transition from breakfast and coffee to tapas and wine. The décor in this double-height space is vibrant and eclectic with custom-designed tiles on the walls, ample greenery and colourful, mid-century-inspired furnishings. “We looked to create a space that was striking yet comfortable; a space that would grab the attention of passers-by as they strolled through the labyrinth that is the Gothic Quarter,” explains Henry Reeve, Interior Design Director for IHG, of which Kimpton is a subsidiary. “We used iconic local materials wherever we could, from striking terrazzos and bold coloured tiles, to locally sourced art pieces and soft furnishings.”

For the drinks offering, beverage director and acclaimed mixologist Adrià Batlle opted to focus on local wines and

The menu at Fauna is inspired by Lopez’s own family recipes and is notable for its variety of plant-based and vegan dishes

cocktails. Natural wines play a large role on the menu; Els Vinyerons Saltamartí from the region of Penedés in Catalunya is one of Batlle’s favorites. Served in glassware from the likes of Schott Zwiesel and Libbey, the bartdener also recommends Gallinas y Focas, a wine made on the island of Mallorca with local grape Manto Negro. Cocktails feature surprising herb infusions – the most notable among them, a gin sour blended with local sugar snap peas and anise and a more hearty whisky and amaro concoction with maple and fenugreek. A light bites menu crafted by resident chef and nutritionist Ferran López features fun dishes like Patatas Ravaleras – a twist on patatas bravas – and aubergine in tempura and cane syrup.

On the second floor, Fauna, the hotel’s signature restaurant was designed after a traditional home in Barcelona. “In this particular hotel, the ground level in contact with the street was especially small so the restaurant needed to be located in the second level of the hotel, which is a very uncommon situation in Barcelona,” recalls Natali Canas del Pozo, Partner and Creative Director of local design firm El Equipo Creativo. “We decided to convert this challenge into an opportunity; going to Fauna should be like going to a friend’s house for dinner,” she adds. Upon entry, a pantry space typically used for bread displays features traditional handpainted blue-and-white Spanish tiles depicting scenes from across the city, while opposite, an antithetic wood-clad wall frames the kitchen. Plants, tiled floors and handpainted ceilings add to the residential aesthetic.

Fauna is a true testament to López’s deeprooted knowledge of and attention to good nutrition. The menu is notable for its variety of plant-based and vegan dishes. “Since I am a nutritionist, I consider plants and veggies to be the base for the health and wellbeing of our bodies,” he explains. “We cook them at low temperature so we keep the nutritional qualities like vitamins, minerals, salts and water.” His top pick for nutritional value is a sweet potato dish that comes with coconut soup and curry

caramelised peanuts served on dinnerware from brands such as Playground and Revol. Of course meat also features heavily on the menu with several dishes inspired by the chef’s own family recipes. “My passion is cooking through home recipes that our grandmothers and mothers taught us throughout their lives; these recipes always excite me,” he explains. “One dish that brings me back to my childhood is my mother’s recipe for baby squid stuffed with black pudding and fresh lemon foam. It is a simple surf-andturf dish, yet its complexity and mixture of flavours and textures is fantastic.”

If Barcelona and the Gothic quarter are known for one thing aside from sun-drenched meandering streets, it’s the mosaic of terracotta rooftops offset by the glistening Mediterranean in the distance. This is the precise view from Terraza de Vivi, the hotel’s rooftop bar.

Here, Batlle and López were able to unleash their creativity, launching a tiki theme serving a variety of tropical drinks. Blood of Aikau, the signature cocktail combines Plantation Rum 3 Stars with Glenlivet FR, Fassionola, a blend of fruit and tropical spices in a flavoured coloured syrup, absinth, cocoa liqueur and citrus hints of lime and grapefruit. These bright, fruity drinks are accompanied by barbecue bites such as pork ribs, sweetbreads and chorizo criollo garnished with charcoal grilled potatoes – all made on a robata grill built into the bar counter.

As the Barcelona sunset bathes the space in a coral glow, Equipo Creativo’s décor comes to life. “Our design strategy was to create a cool space inspired by the Barcelona terraces and outdoor spaces, with an emphasis on its textures and light-and-shadow patterns,” del Pozo says of the space. “We worked with contrasting surfaces, textures and colours. Ceramic tiles are once again the protagonists, this time in the vertical surfaces. Referencing the street art so popular in this area of the city, tiles are used to create murals with abstract patterns. Textured pergolas produce natural light and shadow effects in the terrace, generating a relaxed chiringuito atmosphere.”

IN A BITE Owner: Casacuberta Operator: IHG Interior Design: Kimpton Hotels & Restaurants, El Equipo Creativo Head Chef: Ferran López F&B Manager: Pep Miró Head Bartender: Adrià Batlle Dinnerware: Playground, Avet, Le Creuset, Revol Glassware: Schott Zwiesel, Libbey, Riedel Front-of-House Catering Equipment: La Marzocco www.kimptonvividorahotel.com

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