El Raval
5-Course Creative Catalan Tasting Event
Opened in 2023, this South Lamar eatery took over the space once occupied by the popular tapas bar Barlata and celebrates the diverse cultural influences of Barcelona’s iconic El Raval neighborhood. This means a menu that is grounded in Spanish cuisine, but that also shows influences of North Africa, the Middle East, and Asia. Chef/Owner Laila Bazahm, born in the Philippines, honed her craft at two illustrious Singapore restaurants: Chef Emmanuel Stroobant’s Michelin-Starred Saint Pierre and Michelin-Starred L’Atelier Joël Robuchon. At El Raval, she transports diners with her distinctive tapas, stellar paellas, patatas bravas, ham croquettes, and, of course, a brilliant Basque cheesecake for dessert, among other choices. “El Raval is a place for laughter and chitchat over small plates,” says Texas Monthly. “This is a restaurant unlike almost any other in the city.” Well, who among us couldn’t use a bit of laughter these days, not to mention some corking good food, so we hope to see you there!
About the Host:
Laila Bazahm
Chef/Owner
Born and raised in the Philippines, Chef Laila Bazahm was an economics graduate working for J.P. Morgan and Deutsche Bank before following her true passion in 2011. Training under celebrated Basque Chef Andoni Luis Adúriz with a four-month internship at Mugaritz and Ni Neu, she kickstarted a career that has since included time at Chef Emmanuel Stroobant’s Michelin-Starred Saint Pierre and Michelin-Starred L’Atelier Joël Robuchon. She previously opened Hawker Street Food Bar at The Post in Houston.
The Lineup
Courses #1, #4 & #5 will be individually plated; courses #2 & #3 will be served family-style. This menu will be Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Seasonal Gazpacho
marfa tomato, fredericksburg peach, aged sherry, blood orange vinaigrette
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Pulpo
grilled octopus, confit baby potato, confit piquillo peppers, aji amarillo emulsion, pimentón
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Cordero a la Brasa
grilled lamb ribs, wood-fired locally foraged mushroom, sunchoke miso hummus, confit egg yolk, roti paratha flatbread
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Wagyu Steak Paella
roasted chicken & beef broth, saffron bomba rice, jus
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Basque Cheesecake
creamy & custard-like cheesecake, poached pear
El Raval
1500 S Lamar Blvd #150
Austin, TX 78704
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Gluten, Fish, Shellfish, Mushroom. They are NOT accommodating restrictions related to the following ingredients: Garlic (cooked), Onion (cooked), Shallot. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
