As is tradition before the start of the Reus Ganxet Pintxo, this Wednesday the family photo of the establishments participating in this year’s edition was taken. The photo was taken one day before the start of the route, which will open at the Espai Llotja this Thursday, May 9, starting at 8 p.m.
The tapas of the route, which reaches its 23rd edition, will be priced at 4 euros and will also include, as usual, a quinta or an Estrella Damm beer. In total 33 establishments participate.
The Ganxet Pintxo Spring 2024 is an initiative of the Chamber of Commerce of Reus, with the sponsorship of Estrella Damm and the collaboration of the Reus City Council.
In this new installment, which will last longer than usual and will last until May 26, you can taste the following tapas:
14’5 BEER & WINE: Beef tartare triangles (aged beef tartare, lamb’s lettuce and cereal bread)
ABRASA’M: Mediterranean entrail (veal entrail with Mediterranean chimichurri and hazelnuts from Reus)
SISTARÉ DNA: Pepito with chicken and romesco (Sistaré roll stuffed with roast chicken with vermouth, accompanied by hazelnut romesco from Reus and PDO Siurana EVOO)
OLD CODER HOUSE: Encarxofats (artichoke flower, soy-cured egg, ham shavings and semi-cooked foie-gras)
ACE OF COPES: L’As Tartufatta (crystal bread with caramelized onion, chopped chicken, mushrooms, truffle sauce and a crispy parmesan)
BATTICUORE: Turia Skewer (chicken skewer marinated in Damm Turia beer accompanied by truffled potato sauce and crumbled Reus hazelnut)
BUANA: Rustic Smash Burger (Alforja beef smash burger with MC Buana sauce, a touch of Reus vermouth and cheddar cheese)
BUIDASACS: Seaweed bread coca and smoked sardine fillet (seaweed bread coca with smoked sardine, a creamy avocado base and strawberry cubes)
CAL GALLISÀ: The tartar (Iberian pork loin with tartar sauce and Reus vermouth)
POY CONFITERIA: Orange and chocolate semifreddo (orange and chocolate mousse Équatoriale)
DOGS: Cori miniburger (brioche bun, burger with gouda cheese, caramelized onion, bacon and Cori sauce)
THE CASTELL: Marinated tuna (piadina with a guacamole base and filled with marinated tuna with Reus vermouth reduction, accompanied by hazelnuts)
THE GARDEN OF THE HOUSE RULL: Crystal bread with burrata and smoked sardine (crystal bread toast with burrata stracciatella, tomato jam and smoked sardine, accompanied by crumbled hazelnuts from Reus, basil and a splash of PDO Siurana EVOO)
JP’S RACÓ: Eggplant with breaded chicken (grilled eggplant with breaded chicken strips and yogurt sauce)
GRILLATS REUS BBQ: Ganxetaku Grillat (Corn tortilla stuffed with our shredded and caramelized rib, with cheese, avocado, tomato, red onion and cilantro, seasoned with a splash of lime and Mexican sauces, and served with)
THE BONAREA BRASERIA: Toma-aquest pintxo (Amanida de tonyina, ceba i maionesa, gelatin cover of pebrot escalivat, accompanied by a llesca of pa mediterrani)
THE LLEONA: Foie-gras and truffle cannelloni (cannelloni stuffed with chicken covered in white truffle sauce and caramelized foie-gras)
THE PRISONER: Bao Oriental (Bao bread with pulled pork, kimchi sauce, lettuce and mint)
VERMUT MUSEUM: El Ferrero del Museu (Delta rice omba stuffed with organic goat cheese, apple jam and hazelnut from Reus)
NIPO SUSHI: Ebi avocado (prawn, shrimp and avocado tempura uramaki with teriyaki sauce)
PEIXATERIES VELLES: Sea tapa (tuna, surimi, hard-boiled egg, prawn, mayonnaise, ketchup and caviar)
PITY BAR: Panino (rolled pancetta accompanied by goat cheese flavored with arugula, thin slices of pear and black pepper, Siurana oil and Absolut Vodka)
RESTAURANT 158: Torre dels vents (roast chicken marinated with soy and vegetables on a bed of homemade potatoes)
SAWADDEE KÀ: Panet Kai (shredded chicken sandwich with lettuce, tomato, Padrón pepper and mayonnaise)
SINGLOT BY SINGLA & CO: Papaios and Papaies (vegan tartar of tomato, mango, avocado and papaya vinegar with toast)
SOHO MERCAT: TAPE-OH! market (brioche with curled fish and tartar sauce)
STAR BURGER: Little Brooklyn (artisan brioche bun with beef, cheddar cheese, bacon, caramelized onion, arugula, barbecue sauce and straw potatoes)
ANDALUSIAN TAPEO: Homemade roast chicken cannelloni (homemade roast chicken cannelloni with boletus and truffle bechamel)
TÀSTUM: Ninja burger (burger with shiitakes, confit onion and teriyaki sauce)
THE GAUDÍ TERRASSA: Honeyed oxtail millefeuille (oxtail millefeuille with granny smith apple chutney, toasted hazelnut and foie)
ZERO GLUTEN: Coca de recapte with gluten-free sausage (coca from our Zero Gluten bakery, with recapte of onion, pepper, sausage from Casa Borrull and DOP Siurana oil)
