{"id":13465,"date":"2014-10-18T18:00:31","date_gmt":"2014-10-18T16:00:31","guid":{"rendered":"http:\/\/www.shbarcelona.com\/blog\/en\/?p=13465"},"modified":"2021-04-28T11:45:18","modified_gmt":"2021-04-28T09:45:18","slug":"asian-tapas-at-by13","status":"publish","type":"post","link":"https:\/\/www.shbarcelona.com\/blog\/en\/asian-tapas-at-by13\/","title":{"rendered":"Asian &#8220;tapas&#8221; at By13"},"content":{"rendered":"<p style=\"text-align: justify;\">A few weeks ago opened the <span class=\"removed_link\" title=\"https:\/\/twitter.com\/by13bcn\"><strong>By13<\/strong><\/span>, <strong>owned by\u00a0Carles Tejedor, Via Veneto restaurant chef (with a Michelin Star)<\/strong>, offering a tour of 13 culinary experiences in the form of a &#8220;tapa&#8221; or a dish without any fire or gas to cook them. His proposal focuses on the flavors, styles and techniques of Asian and Spanish cuisine for diners to explore and enjoy, both to eat and to see how the food is carefully cooked in his &#8220;kitchen&#8221;.You&#8217;ll be amazed at what they can do with just an iron, some steam and some electrical appliances!<\/p>\n<div data-tiqets-widget=\"discovery\" data-currency=\"EUR\" data-language=\"en\" data-cards-layout=\"horizontal\" data-partner=\"shbarcelona\" data-product-ids=\"1012495,976597,996255,973990\"><\/div>\n<p><script defer src=\"https:\/\/widgets.tiqets.com\/loader.js\"><\/script><\/p>\n<p style=\"text-align: justify;\"><strong>What we can eat and drink at By13?<\/strong><\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2014\/10\/by13.jpg\"><img class=\"alignright size-medium wp-image-13466\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2014\/10\/by13-300x200.jpg\" alt=\"by13\" width=\"300\" height=\"200\" \/><\/a>When you go to By13 we suggest that between the 3 eating areas (bar surrounds the kitchen, the high tables in the main room, or the dining room), choose the bar, as you can see live how they prepare each &#8220;tapa&#8221;. You can also choose between three menu options available: the short one at 25 euros per person, the average at 40 euros, or the full at 60 euros, and there are\u00a0more than 40 dishes in the menu served only at dinner time. In a relaxed atmosphere their menu is introduced with <strong>13 different concepts<\/strong> (hence the name): Cocktail Snacks, Salads, Finger Salad, Salad Cocktail, hot and cold spoon, tartare, steam,\u00a0<a href=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2014\/10\/Gastroeconomy_BY-13-Carles-Tejedor19.jpg\"><img class=\"alignleft wp-image-13467\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2014\/10\/Gastroeconomy_BY-13-Carles-Tejedor19-300x224.jpg\" alt=\"BY-13\" width=\"244\" height=\"182\" \/><\/a>Blinis, Cocoil, Pop-up wind, Ice&amp;Fruit and by-by. Within these concepts are very original and surprising creations such as <strong>&#8220;no Sangr\u00eda&#8221;<\/strong>\u00a0done with beer, or cockle foam cones and corn guacamole as starters, as well as <strong>salads<\/strong> that come as a very crispy and wrapped as a sandwich in Sardinia thin bread, or <strong>beef tartar<\/strong>, tomato and prawns from Palamos, without forgetting <strong>the &#8220;croqueta&#8221;\u00a0eaten with a spoon<\/strong>, or <strong>dumplings bathed in a soup<\/strong> that first you have to smell, or <strong>blini fish<\/strong> with different fermentations in the bread dough, slightly crispy on the outside but melted inside, to close everything with a<strong>\u00a0spicy sausage (&#8220;sobrasada&#8221;) and Mahon cheese cocoil<\/strong>, burger made with an excellent meat, and two quick desserts made with the microwave: cake or <strong>chocolate ganache carquinyolis<\/strong>. To accompany this mouthwatering selection you can order a Moritz beer.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2014\/10\/Gastroeconomy_BY-13-Carles-Tejedor2-300x300.jpg\"><img class=\"alignright wp-image-13468\" src=\"https:\/\/www.shbarcelona.com\/blog\/en\/wp-content\/uploads\/2014\/10\/Gastroeconomy_BY-13-Carles-Tejedor2-300x300.jpg\" alt=\"Gastroeconomy_BY-13-Carles-Tejedor2-300x300\" width=\"150\" height=\"150\" \/><\/a>Carles Tejedor, in partnership with former Bar\u00e7a basketball player, <strong>Sarunas Jasikevicius,<\/strong> they want to open more stores like this as a low-budget franchise in the preparation of the dishes (without using fire or gas), but with high quality\u00a0products. Plus the staff only has 2 cooks and 2 waiters working there, so it&#8217;s obvious that they prefer &#8220;bar style&#8221; than being a restaurant. By13 (which is also the former Jasikevicius T-Shirt number) also introduced the &#8220;finger food&#8221;, a concept borrowed from Asia that\u00a0Tejedor is a fan of, with no more than 30 people eating simultaneously.<\/p>\n<div style=\"display: none;\"\n    class=\"kk-star-ratings kksr-valign-bottom kksr-align-left \"\n    data-id=\"13465\"\n    data-slug=\"\">\n    <div class=\"kksr-stars\">\n    <div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n    <\/div>\n    <div class=\"kksr-stars-active\" style=\"width: 150px;\">\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\">\n            <div class=\"kksr-icon\" style=\"width: 25px; height: 25px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n    <div class=\"kksr-legend\">\n            <strong class=\"kksr-score\">5<\/strong>\n        <span class=\"kksr-muted\">\/<\/span>\n        <strong>5<\/strong>\n        <span class=\"kksr-muted\">(<\/span>\n        <strong class=\"kksr-count\">2<\/strong>\n        <span class=\"kksr-muted\">\n            votes        <\/span>\n        <span class=\"kksr-muted\">)<\/span>\n    <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A few weeks ago opened the By13, owned by\u00a0Carles Tejedor, Via Veneto restaurant chef (with a Michelin Star), offering a tour of 13 culinary experiences in the form of a &#8220;tapa&#8221; or a dish without any fire or gas to cook them. His proposal focuses on the flavors, styles and techniques of Asian and Spanish [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":13469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4422],"tags":[1133,1134,465,1132,518],"_links":{"self":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/13465"}],"collection":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=13465"}],"version-history":[{"count":6,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/13465\/revisions"}],"predecessor-version":[{"id":105949,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/posts\/13465\/revisions\/105949"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media\/13469"}],"wp:attachment":[{"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=13465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=13465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shbarcelona.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=13465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}