Morralla

Nobody expects a serious rice restaurant among the warehouses of the Can Valero industrial estate, and that's Morralla's first surprise. It's the project of two Argentinian friends: chef Enrique Erazo, Kike to his regulars, a winner of several cooking competitions, and Emanuel Paggi, who runs the dining room. There are up to eight rice dishes and nearly always one off the menu, all built on a house fish stock you can taste in every grain. The arroz del senyoret is finished in the oven, which gives it a toasted flavour unlike your usual paella; the lobster rice and the surf-and-turf are the most ordered, and the meat options include Iberian pork rib with mushrooms or aged beef. Before the rice, order the gratinated queen scallops, the chicken croquettes, the tuna tartare and the fried squid, coated here with a hint of paprika. If you don't want rice there are grilled meats such as the beef chop. And don't skip dessert: the tatin-style apple tart and the roast pineapple are the ones regulars talk about. A small appetiser and sourdough bread with Mallorcan olive oil arrive as you sit down, and the chef often comes out to check on the tables at the end of service. The covered, air-conditioned terrace with a small garden is a relief in summer. It only opens at lunchtime: think long weekend lunch, not a quick stop.

Reviewed in November 2026