Barraca – The Campus Ampang, Spanish Tapas Bar
Words: Joanna Florento
Photos: Ivan Chong
Barraca at The Campus Ampang brings the essence of Spanish tapas to Kuala Lumpur, where tradition meets thoughtful innovation with a pork-free menu. Chef Ignasi Prats and his team craft each dish with precision, transforming simple ingredients into deeply flavourful creations. Whether it’s the buttery softness of Piquillos con Bacalao or the crisp golden edges of a perfectly executed paella, every plate invites us to linger, savour, and indulge in the spirit of communal dining.
We glide through the entryway and sidle up to the bar at Barraca, where authentic tapas beckon and laughter is free-flowing. It’s warmly inviting and luxuriously outfitted with deep green tiles, warm wooden accents, maroon leather bar stools and bronze lamps that emit a rosy glow.
Chef Ignasi Prats (of Samadhi Group, also behind Tamarind Springs and Barra in Chinatown) seats us next to the open kitchen, inviting us to observe firsthand the attention to detail and dedication with which they prepare our meal. Having opened just in the second week of May, Barraca has already garnered a reputation for serving authentic tapas similar to what you would find in Spain, substituting the usual pork options with a generous helping of inventive flair. We watch with delight as Chef Ignasi and his team dip into a vibrant rainbow of ingredients to prepare and plate our tapas with utmost care and precision.
Barraca The Campus Ampang Menu
Appetisers
We begin with the Mediterranean Salad (RM 32), featuring soft roasted eggplant sprinkled with chopped bell peppers, sundried tomatoes, olives and capers. Before we even reach for our forks, Chef Ignasi garnishes it delicately with Sal de Añana Flor de Sal, a gourmet salt harvested from the Valle Salado de Añana salt flats in the Basque Country, Spain. Its delicate, flaky texture melts sublimely into the cool and creamy eggplant, while the capers supplement its depth with a touch of familiarity. We enjoy this with a side of sourdough that is thickly sliced and made in-house with its own starter.
The Burrata with Figs (RM 52) keeps things light with a vibrant combination of fresh burrata resting atop a bed of spinach sprinkled with figs and tossed with cherry vinaigrette. The burrata yields easily to our forks, pinwheeling with creaminess through every bite. The pine nuts sprinkled throughout add nuttiness that folds well into the sweetness of the figs.
Balancing both sweetness and crunch, the Ensalada de Rulo de Cabra (RM 38) showcases goat cheese salad topped with mixed nuts and honey vinaigrette. After taking one bite, we are captivated by the finely cubed fruit mixed into the fresh greens and are informed that they are diced apples slow-cooked with butter and sugar. The apples complement the caramelised brûléed goat cheese perfectly, and before too long, we contemplate clean plates and save our musings for the main course.
Main Menu
The Pulpo (RM 52) offers tender grilled octopus paired with creamy potato pave and rich paprika aioli, with another helping of the Sal de Añana Flor de Sal on the side. The potato pave draws its flavour from the herbs sprinkled between its delicate layers, while the grilled octopus is cut into bite-sized slivers and infused with a comforting garlicky taste. When swirled in the paprika aioli, each bite is tender, flavorful and speckled with the gentle brine of the sea.
We tuck into the Piquillos con Bacalao (RM 38) with gusto, savouring the milky codfish brandade drizzled with smoked red capsicum sauce. The cod is extremely soft and almost buttery, contrasting with the vibrancy of the peppers. The sauce is incredibly rich, with a roasted profile that is equal parts smoky and sweet.
We are fortunate enough to sample the Entraña (RM 98) before its debut, slated for the following week. Tender slices of Spanish beef are served atop a medley of roasted capsicum and drizzled with chimichurri, and we note the balance in every bite. Across the kitchen, the Mibrasa oven winks at us and promises us more where that came from.
The Paella de Chorizo (RM 96) finally arrives, and it’s almost too picturesque to eat, with generous servings of chicken chorizo arranged with mushrooms, artichokes, sliced capsicum, and chopped chicken in a starlike configuration atop a fragrant bed of Spanish rice. Chef Ignasi’s dazzling creation arose from a desire to make the menu Muslim-friendly. It bloomed into a crowd favourite, with every spoonful coming away with generous helpings of each ingredient. Monica tells me that the caramelised edges of the paella are often the most coveted part of the dish, so we dig at the edges and work our way inward. While we had initially anticipated taking some of the dish home, we enjoy it too heartily for any talk of leftovers.
Dessert
Although we are confident we know what churros taste like, Barraca elegantly compels us to reconsider our understanding. Their take on Churros con Chocolate (RM 32) is delicately understated, letting the steadfast preparation and finely melted chocolate speak for themselves. The dough is lightly fried and dusted with sugar – two things we have come to expect from churros – but the finely balanced flavours and rich depths of the melted chocolate are less common and far more noteworthy. We cannot praise its golden, crispy, and delightful qualities for too long, as it’s gone in just a few bites.
Barraca Drinks Menu
In the muggy heat of late afternoon, Barraca keeps us cool with Mahou Cinco (RM 35), a golden lager originating in Madrid. Every sip is crisp and bright, echoing the sunshine bathing the restaurant in golden light. Barraca is offering free corkage until next month, and we delightfully toast to that.
Barraca promises a well-chosen wine list, which will be available as soon as they obtain their liquor licence. While waiting, you can enjoy a pocket-friendly advantage and bring your own wine for free corkage!
Barraca The Campus Ampang Review
At the next lull in our laughter-studded conversation, we reluctantly prepare to say goodbye to Chef Ignasi and the team. We hop off our bar stools and promise to return with loved ones soon, taking with us the glow of swapping stories over delectable food prepared with honesty and heart. With only the freshest ingredients and a steadfast commitment to authentic tapas, Barraca taps into our communal desire to dine and unwind in its relaxed yet elegant setting and inspiring open kitchen. Be it through small bites, small plates, or small moments of connection, a meal at Barraca is an experience to be savoured over and over again. Salud!
Reasons to visit Barraca, The Campus Ampang: Beautifully designed open kitchen setting, picturesque authentic tapas with fresh ingredients, great attention to detail, friendly service, and free corkage for a short time.
Barraca – Spanish Tapas Bar
First floor, The Campus Ampang,
Lot 7706, Jalan Kolam Air Lama, Hulu Kelang,
68000 Ampang, Selangor
Link to Barraca on Google Maps
@barraca.my
+019-216-2559
Barraca Opening Hours
Daily: 10 a.m. to 10 p.m.
Find more Spanish restaurants in Kuala Lumpur here, and stay up-to-date on the latest gourmet and travel happenings around Asia via The Yum List on Instagram and The Yum List on Facebook.