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Chez Cocó•Barcelona

Steakhouse•€€

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After working on the different breeds and maturations of meat at Casa Paloma, we wanted to delve into the world of birds, recreating a French Brasserie… ​ ​ To do this, as soon as you enter Chez Cocó you will find “the brooch” where our free-range coquelets never stop spinning. Ideal for a diner. From there begins the magic of carving in full view of the customer, leg... or breast...? ​ ​ ​ But who doesn't like to share? You will find pieces for two, three and four people. The pata Negra from Penedés, the Lumagorri from the Basque Country, the veal shank, the duck magret or the great Pintada. The important thing is to enjoy! ​ ​ We really liked the idea of ​​a Restaurant where the customer's first impression is to enter the kitchen and see what is cooking, as things do not have to have an established order. What does it matter if the chicken or the egg came first when the important thing is the chicken?

Experiences at Chez Cocó

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    After working on the different breeds and maturations of meat at Casa Paloma, we wanted to delve into the world of birds, recreating a French Brasserie… ​ ​ To do this, as soon as you enter Chez Cocó you will find “the brooch” where our free-range coquelets never stop spinning. Ideal for a diner. From there begins the magic of carving in full view of the customer, leg... or breast...? ​ ​ ​ But who doesn't like to share? You will find pieces for two, three and four people. The pata Negra from Penedés, the Lumagorri from the Basque Country, the veal shank, the duck magret or the great Pintada. The important thing is to enjoy! ​ ​ We really liked the idea of ​​a Restaurant where the customer's first impression is to enter the kitchen and see what is cooking, as things do not have to have an established order. What does it matter if the chicken or the egg came first when the important thing is the chicken?

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