The bar doesn't open until 23:30 (they bring out the bar stools at that time). I don't know if there's food, or what kind it is, though.
They only seat 16, and only two of the tables are for two, hence the difficulty of getting those.
At the time I reserved, it was slightly different than current. For instance, I was not required to pre-pay. Basically, went to www.41grados.es (and chose English) and clicked to find an open date, filled in some info and was granted a reservation.
Now, it seems, things are different, especially in the fact that you must pre-pay. I guess they were getting too many no-shows.
It was with a bit of trepidation that I went to 41 Degrees this past week (May 22, 2012, to be exact) because of a somewhat negative comment by sockster. But we went anyway, and boy, if perhaps sockster went when they were having teething trouble, they sure are not having any now ... the meal I had is my lifetime best.
Let me put that in a bit of perspective ... we followed the meal at 41 Degrees with a lunch (a few days later) at Celler de Can Roca, and while the latter was excellent, especially their sole (the fish) dish, Celler's "modernist/molecular" creations, which were served as a sort of extended set of amuse-bouche, were not the equal of 41 Degrees'.
An interesting twist is that the menu includes a few drinks, and some of them are actually liquid drinks, but others have drink ingredients, and taste essentially like mixed drinks, but are more eaten than drunk. The opening vermouth was something mixed with a little vermouth, and then mixed with liquid nitrogen (table-side, by one of the ebullient staff), resulting in the smoothest iced drink you've ever had. The explanation we got is that the ice crystals formed with this method are so small as to not feel like crystals in one's mouth.
Won't go into describing all the bites, though we took pictures of all of them. Suffice it to say that they were all, each and every one of them, fantastic in one way or another. Oh, and with a few El Bulli classics thrown in too. And it was a really fun time too. The place is hip (but not trying too hard), the staff not serious or pretentious, but in fact, seemingly having as much fun working as we were having eating. Just a fantastic time.
And to follow a recent post on their new reservation system, it appears now to be an even newer iteration than when I booked (and also, more expensive @E200/pp -- we paid E141/pp).