The expression "seafood cuisine", could be applied to virtually the whole restaurant offer on La Barceloneta. La Mar Salada makes seafood cuisine, but of an identity marked by the personality and style of its kitchen team, led by Marc Singla and that is worth noting. This is briefly a seafood cuisine renewed according to the evolution of the chef himself. A cuisine that starts with the classical recipes, dishes and products that we have already had the pleasure of knowing, treated along the demands of modern times. Marc himself explains:
Cod confit is cod confit, but if just marked on the grill before giving it a touch of oven it is better digested. The tendency is to make a lighter, more organic cuisine. Following the same example, the chickpeas that may accompany the cod will make a very soft hummus, but deep down the recipe will still be the classical.
Over the years, La Mar Salada has accumulated a vast repertoire of dishes that come off and on the menu depending mainly on the seasonality of the product; when they return some are no longer exactly the same as their previous incarnation and some are, it depends. Some pieces of the repertoire can already be considered classics of La Mar Salada. They are dishes which, when they are on the menu, Marta, Albert and Marc are careful enough to stage according to the great demand they will have. Dishes like octopus salad; risotto based on Parmesan serum; cheesecake with mango, and many, many more
