Bar Brutal: A Cookbook of Revelations
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Bar Brutal opened in Barcelona in 2013 with natural wine central to its identity from the start. That focus drew a group of passionate, knowledgeable drinkers who wanted a place that took their interest seriously. Over the following decade, that combination made Brutal a fixture in the natural wine world, a status the book honors with its own funky and passionate chapter.
The book also includes food: 26 recipes from Brutal's kitchen, including smoked eel with potatoes and oyster sauce mayo, finished with chicken crackling; duck ham with nectarines, hazelnut emulsion, mustard pickle, and chicory; and Iberian pork shoulder with Swiss chard and cod liver. The cooking is ambitious, but the plating stays unfussy.
Woven through both are collage sections combining archival photography with contributions — or "revelations" — from more than 80 people connected to Brutal over the years, along with photo essays documenting the bar by day and by night, and four prose chapters tracing its evolution since 2013.
Madeleine Willis, a former Apartamento magazine editor and longtime Brutal regular, assembled the book, which carries a high-contrast, playful, zine-like feel throughout, heavy on storytelling.
Hardcover. Color photographs throughout.
Published on June 1, 2026
