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This restaurant featuring market-based cuisine, with a privileged location inside the Ninot market, is part of a restaurant group where sustainability is a core focus. As such, they implement a mindful policy for waste management and recycling. 

Tierra Brava is a place to see and be seen, a warm environment with a dynamic and relaxed atmosphere, spread across two rooms, with a large bar and terrace. The menu combines tradition with gastronomic trends and is sourced from fresh, local products available in the market itself; straight from the garden, the sea, and the land. They specialise in rice dishes, such as the rice with chargrilled Iberian pork or the carabinero prawns. Starters include mini croissants with steak tartare, while main dishes feature grilled aubergine with Mahón “sobrasada” (spreadable sausage), parmesan, and honey, or turbot “pil-pil” with Pyrenean chips. Among the desserts, the “out-of-this-world” flan stands out. From Tuesday to Friday they have a set lunch menu. From Tuesday to Saturday, during dinner hours and until closing, it transforms into a cocktail bar with live music or sessions featuring new talents or DJ sets. Available for private events. 

Founded in 2013 by Chiara, Daniele and Guillem, it has brought seasonal and locally sourced vegan cuisine to Barcelona, with a true slow food DNA and the creative touches of Alicante-born chef Adriana Carcelén.Their ever-changing menu does not feature plant-based burgers, chorizo, or other imitations of animal protein; instead, they describe their offerings as a window to the plant biodiversity that surrounds us. With care and passion, they prepare vegetables, legumes, cereals, seaweed, and flowers provided by nature, prioritising responsibly grown products from local farms. They work exclusively with a fixed-price menu for the entire table, which includes a daily appetizer, a choice of first course, second course, and dessert.

In the dining room, they offer a friendly service, explaining each dish and recommending the best natural wine to accompany them. And if you prefer to avoid alcohol, no problem; they offer options like organic urban sodas and pairings with fermented and probiotic drinks. 

They compost their organic waste and use water responsibly. They have obtained the Biosphere certification, as well as the Quality Environmental Guarantee from the Government of Catalonia. The pillars of their philosophy can be summed up in three "P's": planet, product, and people. 

Mediterranean cuisine focused on quality produce, featuring a variety of tapas – from Soria-style “torreznos” (pork scratchings) to anchovies cleaned on-site, goat cheese and walnut chupa-chups with tomato jam and sesame, or fish & chips with lime emulsion – along with rice dishes like the lobster brothy rice or the mountain rice, Angus beef from the Corominas farm in Avinyó, and on Thursday nights, a platter of fresh seafood, whatever fish is fresh from the market, and either cuttlefish or squid. 

The restaurant is located in a bright, functional space, ideal for a weekday menu or a visit on weekends or for special occasions. 

The history of this family business in the hospitality industry began in 1969 with Bar Trabado, run by the parents of the current owner, and evolved into the restaurant, which in 2024 celebrated twenty years in the neighbourhood, originally known as El Café de Sant Martí. Two decades of passion for cooking and customer service, during which they say they have grown, learned, and evolved, always bringing good taste to every dish, which they recommend pairing with wines and cavas from a carefully selected wine list. Their effort to create an eloquent menu, the outcome, they say, “of many early mornings thinking and evenings cooking”, is rewarded by a loyal clientele. 

With around thirty tapas on the menu, led by the beloved patatas bravas, many consider La Esquinica Barcelona’s “tapas mecca”. Other specialities include “choquico” (cuttlefish), “morrico fritico” (pigs snout), “bombicas de hombre y mujer” (giant croquettes), “tigrecicos”(battered mussels), “almejicas a la planchica” (grilled clams), “champiñoncicos de París” (mushrooms),

Padrón peppers, fried fish from the Ebro river, the “longanicica” (sausage cold cut)... Its philosophy: the best fresh products at a competitive price, always accompanied by friendly service. The team at La Esquinica enjoys their work every day and continues to offer the unique experience that has defined them since their beginnings in 1972, when they first opened in a small premises in the El Turó de la Peira neighbourhood, located on Montsant Street, at the corner of Cadí, hence their name. In 1997 it moved to larger space, which was decorated with a distinctly Aragonese style, and which has a wonderful terrace and a quirky waiting room. If you prefer to dine at home, they offer a delivery service. 

You can get there by bus line 47, which is currently in the spotlight due to the eponymous film by Marcel Barrena, which tells the story of a peaceful act of dissent and a neighbourhood movement that in 1978 changed the image of the outskirts of Barcelona forever. 

Charcuterie with a dozen tables inside and a terrace for tasting. They sell quality sausages – including black pudding from Burgos, “morcón” sausage- – a wide variety of cheeses, top-brand ham in different presentations, and at the perfect stage of curing, fresh meats (pork shoulder, tenderloin), as well as other delicacies such as the slow-cooked pork rib from chef Jordi Cruz's range of ready-to-cook meats, Cantabrian anchovies, and organic caviar from Granada. They also offer artisanal preserves, double-yolk eggs, an assortment of olives, wines, and spirits. They prepare sandwiches throughout the day too and have a café. Locals and people from all over Barcelona gather here to enjoy a breakfast, their homemade omelette served with “pan con tomate”, a hand-sliced portion of cured ham, a well-poured beer or glass of wine, a tapa of Iberian cured meats, snails, a grilled foie tapa, a seasonal dish, or simply a good coffee. In other words, it’s a place for those small daily treats that are so necessary. And for events and celebrations, they also offer platters of sliced products. 

By the way, the owner is very active on social media, promoting the gastronomic qualities of the products they sell. 

In a renovated traditional eatery, with a large bar, very few tablecloths and informal service, you’ll find contemporary Catalan cuisine with three distinct dining options depending on the time of day: hearty breakfasts for early-rising food lovers, a highly sought-after (for its quality-price ratio) daily menu, and a frequently changing à la carte selection. All of this is based on homemade recipes sourced from the Llibertat market located just across the street, which has been serving the area for over one hundred years. For the past fifteen years, it has been led by Alexis Peñalver, who was trained by his grandmother, spending hours beside her in the kitchen, and later honed his skills at Casa Juliana under Panda Gay, as well as other renowned places (Akelarre, Casa Calvet). The menu includes timeless classics, untouched by trends such as potato and onion omelette, cod with “samfaina” (a Catalan ratatouille), surf and turf (of the week), in season, peas with black sausage, dishes with legumes, offal, game... all prepared in their own way, focused on honesty without pretensions, with the sole aim of nourishing the diner with rich, slow-cooked flavours. Ideal for dipping bread, this place has become a true staple in Gràcia, and over time, has expanded with Hermós, a fish bar located inside the market. 

A contemporary tavern originally created with the idea of presenting tapas in tin cans. Today, with the addition of a new chef and owner, Matías Rago – who boasts over ten years of experience in the hospitality industry, including stints at various renowned restaurants – the concept has taken a turn towards fusion cuisine, with an emphasis on Asian influences and creative details that surprise and increasingly win the approval of the Gràcia community. The menu invites diners to travel without leaving the city, divided into five sections: Tentempiés (snacks) like the wholegrain toast with smoked sardine, guacamole, and sour apple (one of the hits); chef’s suggestions, such as grilled aubergine on a light parmesan cream (another bestseller); the “frío frío” (cold dishes) featuring creations like burrata with lemon-confit cherry tomatoes and muesli; the “caliente caliente” (hot dishes) like the truffled omelette with a runny yolk and crispy leek; and “lo más dulce” (sweet treats), with desserts such as traditional fried milk with cold cinnamon soup. A standout product is the blue Mediterranean lobster, served in a tartlet. 

The restaurant offers a choice between a dynamic yet warm bar, the cosy main room or an intimate private dining room.

With a 27-year history of engaging with the community and bringing it together, El Petit Galileu is frequented by local residents and shopkeepers alike, whether for work or leisure. The couple who own it, with their warm hospitality, have created a cosy and friendly atmosphere which makes everyone feel welcome. They continue with the same enthusiasm as the day in 1998 when they took over the place, aiming to satisfy both the whims and needs of those who come to visit for a good breakfast, a nutritious mid-morning snack to recharge, or a quick, tasty meal. Judging by the number of rave reviews from those who have tried it, they nail the Spanish omelette (in various guises with just potato, potato + onion and potato + spicy -chorizo). At lunchtime they offer homemade dishes (Cuban style rice, lentil or beef stew, chickpeas with spinach and hard-boiled egg, spaghetti with garlic, roast chicken, meatballs mixed with vegetables, fresh fish on Tuesdays). Not to mention ham or cod croquettes to nibble on, hot and cold sandwiches, salads and mixed dishes, which are pure comfort food. Open Monday to Friday, from 6.30 am to 9 pm.

In their own words, Cañota is a bar to reach “nirtapa”, which stands out for the top-quality ingredients and its seafaring tradition with Galician roots, like the family that owns it. Its specialities, such as octopus á feira, that delightful appetiser that is the box of fried fresh fish and sea-food, Cantabrian anchovies, Padrón peppers, consommé, pork shoulder with potatoes, or rice with velvet crab, never go out of fashion and have won over generations. They also offer dishes created in collaboration with guest chefs, such as the mini burger Bull by Dani García and patatas bravas with Albert Adrià’s signature sauce. It all tastes even better when paired with a cold glass of beer. Paco Roig's pineapple “cocorrón” with surprise or the chocolate ingot are must-try desserts. As is the post-prandial shot of their Gilimonguer liqueur, made with passion fruit and a touch of humour. 

A neighbourhood meeting point where people gather and celebrate in a relaxed atmosphere, where “good vibes are always on the menu”. Open every day, with uninterrupted kitchen service from 1 pm to 10.45 pm from Thursday to Sunday. Its close proximity to the Mercat de les Flors and Teatre Lliure makes it a perfect spot for dinner after a show. 

An important social hub in the Sant Antoni neighbourhood and a place of pilgrimage for lovers of good bar food. It celebrated 125 years of existence in top form; in the book dedicated to it by the Debate publishing house, they describe it as an indestructible bar. But Alegria is much more than a bar, in addition to tapas and small dishes, it offers natural wines and live rumba music. In the bar area, the terrace, under a red awning, and the mezzanine, it combines the tradition of a vermouth bar with the energy of a tapas bar and the character of a bistro. The menu is a careful homage to traditional local cuisine and produce, from the contemporary perspective of chef Tomàs Abellan, who has run it since 2019, when he restored a decaying space mentored by his father, Carles Abellan (Tapas, 24), and Max Colombo (Xemei), only to the extent needed: until the day of the inauguration. Dishes to bear in mind: the Russian salad with “ugly bread”, the truffled omelette, the toast with 00 anchovies and smoked butter – of which they were pioneers in Barcelona – his childhood “bikini” (ham and cheese toastie), Shunka aubergine, Bouchot mussels with coconut milk and ginger, grilled squid with squid ink mayonnaise, Middle Eastern-style lamb, and desserts such as La Viña-style cheesecake.