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‘Rab’, ‘bar’ backwards, with its distinctive tricoloured (white, black and red) décor, is a unique but unpresuming spot for good tapas: a variety of croquettes, patatas bravas, crispy prawns with basil and Thai sauce, Mexican chicken and beef fajitas with garlic butter, tuna tataki with hummus and ponzu sauce... plus the chef’s suggestions, the menu and the set menu. Not to mention a wide range of beers and classic and original cocktails, such as the absolute delight that is the ‘Unicorn’. Customers are fans of the music selection, which can range from blues to soul and funk, depending on the time of day. Dogs are allowed and have their own menu. 

At this restaurant, they say they are ‘fixated with the product’. There is a good reason why José Manuel Varela, who is head of the group to which La Xarxa belongs, surrounds himself with trusted suppliers. They worship at the altar of quality raw materials, used in dishes made for sharing, which combine perfectly with a select wine cellar for a memorable experience. The menu offers dishes that tend towards fusion cuisine, traditional cooking and seasonal suggestions. Shellfish croquettes, the prawn taco with pico de gallo sauce and ají mayonnaise or the ‘ugly cod omelette’ on tomato bread to start with. Followed by macaroni filled with pork cheek in gravy, noodles with pluma ibérica loin of pork and sugar-snap peas, cuttlefish and lobster rice or grilled coastal sole. They look after their diners in the dining area and the large terrace, and they also have two spaces for groups (for 8 and 14 people).

Tavern-style, as it was previously Cal Campi. Today, it is a classic establishment in Sarrià and popular among local residents. It opened in 1968, and since then, its simple but delicious home-made Catalan and Mediterranean food, and the way in which diners are treated, have enhanced its reputation. It is now run by Joana's grandchildren, and at the weekend, it is full of families. A good place to have breakfast, or some tapas and beers, enjoy choice meat and fish for lunch, cooked on a volcanic-stone barbecue, and, only on Fridays, have small dishes and a glass of good wine for dinner. In addition to the menu, which includes croquettes, pasta, fried eggs with various options, cod a la llauna with Santa Pau kidney beans, among other cod recipes, and rabbit with snails, on weekdays there is also a daily lunchtime menu. They are opening a bar and rotisserie soon. 

A bar serving classic and creative tapas, founded by Albert Ferrer and Ferran Maicas, although Maicas, who has experience from elBulli, El Celler de Can Roca and Saüc, now runs the place on his own. Bambarol is the name for poppy in Almenar (Lleida), where Ferran's grandmother was born. Her grandson offers dishes featuring Mediterranean cuisine open to the world, other pro-
ducts and techniques, with special devotion to the wealth of Catalan family recipes and an interest in conserving as much as possible the organoleptic properties of the seasonal ingredients that are used. The menu includes classics, such as ham croquettes, patatas bravas, potato salad, jerked Wagyu beef, marinated salmon and avocado, scallops with pork cheek and asparagus, yellowtail carpaccio with pickled wild mushrooms, Iberian loin of pork with chimichurri and egg plant, rice and fried eggs, and more.

Vivanda's history is inseparable from the neighbourhood of Sarrià. With its pleasant interior garden terrace, far away from urban stress, this restaurant has been receiving families of Barcelona food lovers for 41 years. It has been run by the prolific Jordi Vilà since 2009. Some of its tables are higher, where groups can sit on stools and share tapas and portions based on simple but rigorous Catalan and Mediterranean tradition. The ham croquettes, broad beans a la Catalana, cabbage rolls, perol butifarra sausage and potato, and sweetbreads with glazed vegetables are just some of the classic dishes offered by the chef and his partner Gabriel Calzado. Vilà won the 2021 National Gastronomy Prize and the chef is also the owner of Alkimia (1 Michelin Star) and AlKostat (Catalan cuisine).

A typical neighbourhood wine cellar, founded in 1949 to provide home deliveries of wine and liquors to local residents in El Farró and the uptown neighbourhoods of Barcelona. Thirty years later, it would be transformed, first into a bar and then a bar-cafeteria. It then gradually adapted nooks and corners in order to gain more space and finally introduced a kitchen so it could be turned into a restaurant. With a bar, dining area and interior terrace, it is also a small museum displaying old objects and black and white photographs, mostly donated, as well as being the headquarters of Club 600 Catalunya, which is why the Seat 600 car forms part of the decor. Monday to Saturday, there is a daily lunchtime menu, featuring specialities such as cod and snails, and a menu offering tapas such as the ‘Anticrisis Aperitif’, pastries, fried eggs, hamburgers, special sandwiches and traditional dishes. 

A restaurant with a garden terrace, located in a Modernista house that harks back to the time when spectacular second homes were being built in Sarrià for the wealthy people of Barcelona. Today, with a renovated interior, its charming arbour dining area, a gastrobar called La Jacaranda and two reserved areas, it has become an oasis of carefully prepared food. The chef reworks traditional recipes –like their low-temperature beef cheek with wild-mushroom ravioli– and opts for Mediterranean market cuisine with international touches: cream of pumpkin with a touch of ginger and crunchy kale, salmon tartar with avocado, mango and yuzu mayonnaise and wasabi, etc. Menu, suggestions and a daily set menu. And, in the evening, after dinner, it’s time for cocktails. Open Monday to Sunday.

In a welcoming, diaphanous building with a garden in Sarrià, its tables surrounding the bustling service area, the latest project from chef Enrique Valentí offers an informal menu dominated by the use of marinades, updated to the 21st century in order to emphasise the flavour of the produce. Valentí, whose cooking defends our culinary traditions, has put together a project that consists of seasonal vegetables, lightly-cooked omelettes, classic fried fish, such as marinated dogfish, dishes such as capipota (spicy or very spicy!), grilled meat and fish, such as turbot with Lourdes water, and so on. Macerated, spiced and marinated dishes, cured meats and cheeses. A wine list chosen by the whole team.

This restaurant, run by chef Sergey Vinogradov. stands out for its attention to quality, detail and a constant search for unique combinations of flavours and textures. Each of his creations has a surprising story behind it, and he brings the best local products to the table, in dishes where he opts for innovation and trends, while also conserving the essence of traditional cooking. The menu includes everything from Sicilian olives to an Asian-style beef tartar accompanied by marinated cucumber, a bluefin-tuna tataki with a touch of sesame seeds, a salmon fillet with Lombard puree, duck breast with baby carrots and caramelised mandarin with honey or scallops with bimi and onion sauce. A refined atmosphere and perfectly orchestrated service.

One of those neighbourhood restaurants that are celebrated every day, frequented by local Turó Park residents who know that in the fiefdom of chef Ricardo Cistare, it is easy to meet up with friends, acquaintances and people you are on nodding terms with, as Josep Pla would say. With his friendly manner and a desire to please his customers daily, Cistare offers tapas, filling dishes –ask for Chichu's farmhouse chickpeas– and other pleasing dishes. The portions are generous, in other words, good for sharing. He works with seasonal produce, fish and shellfish that come straight off the boat (Chichu's-style rock mussels), meat dishes such as tagliatta with Café de París sauce, and irresistible deserts (custard pastry covered with chocolate). The terrace provides added value.