• Barceilan

    Photo Gallery

  • Rice and Curry

    Rice with Tumeric and Coriander with Red Pork Curry

  • Meat Cutlets

  • Village Lentils, Rice and Cutlets

Barceilan


Sasha Dayal is something of a pioneer.  His casual cafe, Barceilan is said to be the first Sri Lankan restaurant in all of Spain.  While this may be an impossible fact to check, there is no denying, that this relative newcomer is making waves in a city with so many British expats, and so little curry options.  But being an original isn’t all that Barceilan has going for it.  The food also happens to be fantastic.

Tucked into a residential area of L’Amistat, you’d never guess there was anything ‘exotic’ happening here. Barceilan’s exterior could pose as any other corner bar, with an everyday, laid-back aesthetic that Dayal, formerly of mega corporations like the Hilton and Hard Rock, embraces.  Save for a single tapestry decorated with elephants, the candlelit interior is likewise casual if not familiar.  But walk through the entrance and you’ll be pleasantly met with the heady aromas of cardamum, tumeric and ground coriander.  And that’s when you realize…we’re not getting croquettes here, are we?

Logo for Barceilan, Valencia

Barceilan’s logo sports the colors of the country’s beautiful beaches

Well, maybe.  The fact is, while Barceilan’s crown jewel is its Sri Lankan fare, at the time of this writing, the menu is still a bit of a mix, also offering Sasha’s take on Spanish pub grub like montaditos, bravas and boquerones.  This is an attribute that’s likely to change, however, as Barceilan’s patrons become acquainted with and command more often the dishes from his home country; dishes Dayal makes every morning based on his mood, and with fresh ingredients, just the way they’re made at home.  During our visit we sampled red pork curry, a bit of a rarity since most curry producing nations don’t eat pork.  Sourced with Spain’s finest, the hunks of juicy, fork tender meat give way to a lingering finish of spices.  The aromatic chicken biryani, is lighter than its Indian counterpart, but no less interesting, with savory bites of chicken mixing it up with the tea-like notes of basmati, cinnamon, and coriander.  And then there are the croquettes.  Confused?  As were we..but in Sri Lanka they call them cutlets.  Almost identical in appearance to the typical Spanish bar snack, they taste more like an Indian samosa, with mashed potatoes, lamb and spices.  Dipped into a homemade chili sauce, the results are stellar.  ¡Otra cerveca, por favor!   

Possibly the most endearing quality of Barceilan is its ‘come all’ attitude.  Diners are encouraged to simply be themselves, and hang out.  Don’t like spicy?  Not to worry, the dishes are served ‘medium’ but can be made spicier to those who like it hot.  Don’t know what to order?  Never fear, Sasha is happy to assist, and guide you through the experience.  The only rule, is “No Armas y No Politicos,” which is posted clearly on a sign near the bar.  It’s a cheeky reminder from the ex-corporate warrior that Barceilan is a place for fun, and fun only.

 

Check out our Interview with Sahsa Dayal, here.

Carrer de la Llosa de Ranes, 3, 46021 València, Valencia
657 38 75 79
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