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A classic among classics, a veritable institution. It was founded in 1836 by Josep Xifré, and in 1942 it passed into the hands of Paco Parellada, owner of the legendary Fonda Europa in Granollers and member of a prestigious family of restaurateurs who still run it today. 

On the benches of the Barceloneta Room are plaques of illustrious figures who occupied them (Lorca, Dalí, Tarradellas...). It houses works by Picasso, Miró, and Tàpies, among other artists; a guestbook with autographs from García Márquez, Lola Flores, or Woody Allen; and the labels for the commemorative bottles of its 175th anniversary, designed by Milton Glaser. And as its commitment goes beyond mere culinary practice, it initiated the collection “7 Portes de Recetarios Históricos de Cocina Catalana” [Historical Catalan Cuisine Recipe Books], which has been published by the Barcino publishing house since 2013. 

Magnificent rice dishes and paellas, truffled cannelloni, seafood, fish, and meats, dishes in danger of extinction, others created there –such as Mrs Carme's cod, Mr Cortina’s baked langoustines, and the fisherman’s-style monkfish– and desserts like the “pijama” (a dish inspired by Peach Melba); all of this is on a menu that has adapted to tastes and won over generations of regular diners who seek gastronomic pleasures at the tables of a host who serves them with excellence.

It has existed at the Provençals market for more than twenty years, with Sonia López at the helm. With its cosy and family-friendly atmosphere, it has become a gathering spot for both local residents and visitors alike. The warm and dynamic service ensures everything runs smoothly when there's a rush to get back to work. The aroma of their traditional dishes, such as omelettes (which they also make to take away), and homemade croquettes fried on demand, mixes with lively conversations and shared laughter. El Racó del Mercat is known for its hearty breakfasts (they sell around 90 kg of tripe each week), pig's feet, braised pigs cheeks in Port, rabbit stewed in sauce, and cod with “samfaina” (Catalan ratatouille), as well as the Iberian pork fillet skewer sandwich with aioli (some mornings they cut up to 100 loaves of bread to prepare them). On Thursdays, they serve paella, and Fridays feature a set menu (with four starters and four mains to choose from, such as Catalan-style spinach, bean stew, or Rioja-style macaroni, alongside fricandó (fricassee-like stew), roasted pork knuckle, or Andalusian-style anchovies). On Saturdays, grilled seafood is the highlight. Without a doubt, this corner is not just a place to eat, but a space where flavours and experiences come together.

Present in Les Corts market for 47 years with a fish stall, they opened their bar-restaurant in 2007, following the market’s renovation, to serve the workers of this municipal facility, the local community, and the rest of Barcelona.Ten years later, Jaume Vilanova, who had grown up in that market helping out at a fruit stall, took over the business along with Kilian Zambrano, who had cooked with the previous owners. 

It is an L-shaped space without a door that invites you to stay, with two bars and some tables. It opens very early from Monday to Saturday and, as expected, specialises in fresh fish and seafood. It also offers hearty breakfasts for those who wake up early and need to fuel up for the day, with dishes like “Tropa” (cap i pota beef stew), fricandó (fricassee-like stew), omelettes, sandwiches, and tapas. At noon, they serve seafood and homemade cooking, which stands out for its quality and authenticity, paying attention to every detail: olive oil as it should be, a good wine on the table, an attractive display of pastries, artisan bread, Italian coffee, milk and dairy desserts from a small farm in Gurb, Alpens pork (Osona), seasonal vegetables and fruit, legumes, and local eggs, all sourced without leaving the market. 

Alexis Peñalver, creator of the restaurant La Pubilla, has transformed a stall at the Llibertat market, which he knew well as his primary source of ingredients, into a seafood bar. 
A griddle, two hobs and an oven, all in full view, are enough for Alejandro Serdà and Marta Flotats to handle the super-fresh fish and seafood with minimal intervention, serving generous portions at reasonable prices. Grilled prawns, clams, scallops with rockfish stock and glasswort or sardines stuffed with a classic Catalan mince with a hanging tomato dressing. In the display, oysters and “gildas” (olive, pepper and seafood skewer), like the octopus and prawn version. A surf and turf dish off the menu. And then there are the suquets (fish stews) from the Catalan, Balearic and Valencian coasts, sea bass ceviche, stewed cuttlefish, and the rice of the day. All in all, the menu effectively refers to the essence of Hermós, the nickname with which the writer Josep Pla refers to Sebastià Puig, an ungainly fisherman from Palafrugell, who caught squid and moixons in the cove of Aigua Xelida.

Eduard Colomé takes care of the still and sparkling wines and the service is top notch. And, as a bonus, there's that wonderful friendly, energetic vibe you get when you stay for a meal at a market.

Known for its excellent table service, where hospitality and customer service are priorities. The team of waiting staff stand out for their warm and personalised service, meaning diners always feel at ease. The efficiency and professionalism of the staff, along with their ability to recommend dishes and wines according to the tastes of those sitting at the tables, make 2CERO7 an example to follow. And to make this an unforgettable experience, the food plays a central role of course, with Mediterranean fare prepared using fresh local ingredients, combining seasonal suggestions and gastronomy sessions, which you can savour in a well-looked after open-plan setting.

The restaurant also has six well-equipped modular rooms for meetings and conventions (capacity for 5-60 people), and a room of 375 m², with a capacity for 50 to 185 people. Open for coffee breaks, breakfasts for companies or individuals, brunches, cocktails, events, wedding banquets and other celebrations... because there are moments that come along once in a lifetime and deserve a place which is up to the occasion. Responding to the most demanding requisites, and with original bespoke menus which can also be vegetarian, always offering a winning formula.

This restaurant stands out for the quality of its seasonal produce and its service, offered since 1979 when Joan Manubens, a mechanic turned charismatic restaurateur, opened a small establishment serving daily menus with his mother Pilar, encouraged by brother Pep (owner of Cal Pep). Son Joan has been running the restaurant since 2017. 

The waiting team is headed by Modesto Baena, who has been serving tables for thirty years. This award recognises their impeccable work and commitment to offering a memorable experience. 

Hidden at the end of a passageway, with no sign on the door and no menu, the best approach is to let the staff decide for you, according to the market, your tastes and your budget. The food is always fresh, mainly from the sea, minimal but majestically prepared to preserve genuine flavours. Plus a wine cellar of more than 400 wines to go with it. 

Beneath wooden beams and protected by century-old stone and arches, illustrated with works by artists such as Antoni Tàpies and Perico Pastor, this establishment has won over the likes of Woody Allen (a fan of the croquettes) and Francis Ford Coppola (who landed in Barcelona just to have a sea-food supper at the Passadís with his friend Manubens).

A finalist for the Chef of the Year and Sustainable Chef awards at the Fòrum Gastronòmic de Girona 2023, and included in the Slow Food Barcelona and Barcelona Sustainable Gastronomy guides, as a restaurant that works towards fulfilling the UN's Sustainable Development Goals.It offers a seasonal menu with fresh, local, high-quality, and organic ingredients provided by Cal Pauet, Can Puxic, Cal Tomàs, DPagès... Local culinary tradition and creative preparations. The roast beef cannelloni with truffled béchamel sauce and shavings of ham and the rice dishes are among its specialities. 

With Can Culleres, chef Jordi Asensio went back to the place where he grew up to serve up what he learned in prestigious kitchens (Martín Berasategui, Pierre Gagnaire...). The restaurant's name refers and pays homage to Metales y Platería Ribera, a silverware factory in Poblenou known popularly as Can Culleres, where many people in the neighbourhood used to work. In the 1960s, the grandfather of his partner, Patricia Nieves, served tables there.

Their Monday to Friday opening hours supports work-life balance, which they view as social sustainability, and they collaborate with the Brots Ecosocial project, which focuses on integrating individuals at risk of exclusion.

A family-friendly and welcoming space inspired by Viennese cafés. They work with local suppliers to minimise the environmental impact of their operations and support the local economy. They advocate for a conscious lifestyle and firmly believe that a vegetarian diet, respectful of animal welfare, is the most sustainable. Their goal is to bring it to all audiences. To achieve this, they have designed a daily menu with four starters, mains, and desserts to choose from, along with a nightly menu featuring enticing dishes such as Beetroot petals stuffed with mascarpone, caramelised apple, and agave syrup, the classic cauliflower with truffle sauce and hazelnuts, jackfruit tacos, and green curry with smoked tofu. They also offer homemade cakes (carrot, cheese with Lotus...) that are gluten-free and refined sugar-free. Vegan options are available, and the menu can be adapted. For other moments, enjoy fair trade coffee, lattes, chai, tea, bowls with granola or açaí, toast, cookies, or the charming Frühstück brunch.

Dogs are welcome. Café Floh collaborates with the Vall de La Muga project, an ecological farm committed to regenerating the valley, which has successfully increased river flow and forest mass, thereby reducing the carbon footprint.

Convinced that every action, no matter how small, contributes to taking care of the planet, Mirian Fernández, the creator of CrudiCakes, is committed to organic, raw vegan, and locally sourced food. Her dedication to conscious consumption is evident not only in her choice of organic ingredients but also in the use of biodegradable, recyclable, and returnable packaging with incentives, alongside other waste-reduction practices. She collaborates with local producers to promote the circular economy and contribute to environmental sustainability.

Her alternative to conventional pastries is based on a philosophy rooted in responsibility and well-being.The healthy temptations of this artisanal, plant-based bakery are suitable for people with diabetes, food intolerances, and those following the paleo diet.In the preparation of her balls, bars, pots, cakes, "monas," and nougats, she uses nuts, dates, and fresh fruit, occasionally adding spices and superfoods (lucuma, baobab, spirulina, goji berries, ceremonial matcha). She works without flour, soy, peanuts, palm oil, dairy, eggs, added sugars, additives, or trans fats. 

Home deliveries are made through an ethical transport company.

Over the past two years, they have made a concerted effort to integrate sustainability into every aspect of their daily operations, with the firm goal of minimising their environmental impact and promoting an inclusive and respectful work environment. This commitment has not only led to improvements in their internal practices but has also inspired the team to become part of the change. 

Set in a unique location atop Montjuïc Mountain, with a 360° view over the city, the port, and the Mediterranean, and originally a beach bar before becoming a restaurant, they offer rice dishes – incorporating between three and five types of “sofrito” (the base of the dish) – such as the rabbit and chicken rice (their version of Valencian paella), and the “socarrat” (crispy underlayer) or “caldoso” (brothy) rice, made with red shrimp from the Costa Brava.They also offer seafood dishes with classics such as lobster or Formentera-style langoustine (sautéed with potatoes, peppers, and fried eggs), as well as a lobster and monkfish casserole served in two parts, and meats and fish cooked over quebracho wood charcoal.All of this is made with ingredients sourced from nearby fish markets and local markets.They also offer leisurely appetisers, including oysters, Jabugo ham, caviar, and champagne, along with seasonal specials and cocktails. Open every day, with a DJ on Sundays.