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The reason why Bartreze has become a well-frequented establishment in Sarrià could be down to its culinary offering, its singular design, the fact that the couple who own Bartreze treat their customers as they would like to be treated themselves, or for all of those reasons combined. It’s ideal for having breakfast in a relaxed environment, enjoying an aperitif, having something quick and tasty for lunch –there are three express formulas. each with two options to choose from– sitting on their sandy beach patio in the afternoon and being tempted by a gin and tonic –there are over 200 gins on the menu, to choose from with the advice of the international gin and tonic competition champion, a real privilege– or dining on oysters and a selection of Iberian ham and cold cuts, washed down with a glass of wine. Open all year round. 

As part of the district’s and the city’s heritage, with a century-old history behind it, this bar proves that, despite the unrelenting passage of time, popular food continues to rouse our interest and give us pleasure. With a black and white photograph of its founder presiding over it, the bar, now run by Antonio Betorz and his son, continues to offer an old-style atmosphere, attracting customers of all ages to its bar, tables and terrace. The customers observe the bustling waiters, who come and go serving their star dish, which is renowned throughout Barcelona: spicy fried potatoes, or patatas bravas, which have even appeared in literature. Peeled and cut by a machine that copies the irregular shapes of hand-cut potatoes, and fried to a perfect golden-brown in olive oil, after being parboiled. They are soft inside and crunchy outside, eaten with home-made aioli and their secret recipe for hot sauce. And along with this famous speciality, they offer main dishes with bravas on the side, and tapas such as their special tuna pasties (empanadillas) and anchovies brought from the Cantabrian Sea.

A hotspot in Sants since 2016, when its creator, Jordi Ibáñez, decided to leave the iconic Bar Bodega Salvat, of which he was a partner, and make it on his own by opening his own place, which has since become a neighbourhood gathering space. As the name suggests –anchovy–, first rate anchovies are his star product. When the season starts, Jordi tries the anchovies from all the suppliers he has in the Cantabrian Sea, chooses his favourite, buys them for the whole year and spends many hours cleaning them. He also serves other specialities, such as the Juanjo (crisps with small, sweet piparra chillies and vermouth sauce), the patates collonudes potato dish, bomba breaded balls, lacón pork shoulder, classic dishes such as oxtail, tripe, veal cheek…, recommendations of the day such as the American style octopus or meatballs with truffle, mushrooms and a reduction of eau-de-vie cream, and hearty breakfasts. Friendly service and punk-rock music. Dogs allowed. 

In Sants since 1939, first as a bulk wine cellar that served the workers of the neighbourhood’s factories, and later also as an eatery, whose traditional essence has been preserved. Chequered tablecloths, wooden beams, open kitchen, strings of garlic and peppers, photographs of famous diners. The two sons of Marina, the founder of this historic establishment, have taken over. They offer classic tapas, sandwiches, and homemade market dishes of excellent culinary quality, satisfying for the most demanding gourmets. Snails, succulent tripe, pickled sardines, stuffed trout, fricandeau, pork cheek... When in season, the mushroom dishes are a highlight of the menu (the Bartolí brothers are keen mushroomers). Popular hearty breakfasts and an extensive lunch menu, with more than ten starters and as many main courses to choose from. 

Since it opened seven years ago, its cuisine has combined Mediterranean style and Arab traditions, with local tapas and dishes such as gildas and smoked sardines; Algerian recipes, such as beef tagine and couscous with lamb sausage; and fusion dishes, such as meatballs seasoned with cumin. The terrace is great for an aperitif, which is why they offer creations such as marranadeta, which includes potatoes with mussels and olives. The owner divides her time between the audiovisual production sector and the restaurant sector, and you can strike up a chat about cinema with Juan, the manager of the restaurant. They also manage the restaurant inside the Hípica Foixarda, which they have called Petit Hípica.

This family-run burger joint won the Best Burger in Barcelona competition with its Double Bacon Cheese Burger, a smash style burger with a classic and unbeatable combination of ingredients, part of a menu that also features the La Porca sandwich. Their patatas bravas have a devoted following, and are served with grilled porchetta and two homemade sauces: tomato with smoked chipotle, and a smooth garlic confit mayonnaise. They also have dishes for those who like to go all out, such as the patatas estrelladas potato dish (accompanied by egg yolk sauce with truffle, crispy bacon and grated matured cheddar cheese), the Murcia style Olivier salad, Mister Pollo Frito and the Fuet Tartar Roll. And to top it all off, a real pig of a dessert: the Bacon Cookie (butter and chocolate chip biscuit with a touch of salt, salted caramel sauce, vanilla ice cream, caramelised biscuit pieces and crispy bacon with Maldon salt). 

As its name suggests, this contemporary tavern offers a modern take on typical dishes from the north and west of the Iberian Peninsula, specifically the Galician and Castilian cuisine of the regions their two chefs come from, served in the city that’s welcomed them. One from A Coruña and the other from Salamanca, between them they have 25 years of experience and background in restaurants such as Carles Abellan’s Tapas 24 (where they met), Pedro Subijana’s three starred Akelarre and Karlos Arguiñano’s restaurant. A unique approach to the tasting menu formula that varies with the seasons, made with fresh, local ingredients. To get an idea: stew fritter, mar i muntanya or ‘surf and turf’ dishes combining meat and seafood, mollusc with seaweed panna cotta, fish caldeirada stew, suckling pig with cucumber and lemon, a new spin on of Santiago almond cake... All paired with natural wines. Open kitchen to catch every detail.

Fresh products from the neighbouring Hostafrancs Market, selected by the chef himself, are the main ingredients of the menu, the daily suggestions and the lunchtime menu of seasonal cuisine. The market is the source, for example, of the smoked salmon for the avocado, sunflower seeds and mango pulp salad; and the cod, which is served in esqueixada, Catalan style, with the samfaina eggplant dish, cured in carpaccio or in one of its specialities, with almond mousseline. Other notable dishes include the zarzuela seafood casserole, difficult to find in many restaurants, and the various dishes of pig’s trotters grilled, au gratin with aioli, in zarzuela, to taste (with clams, snails, prawns)... The restaurant is on two levels and has three connected rooms, one of which can easily be converted into a private dining room for ten people. From Tuesday to Saturday it opens at 9 am with hearty breakfasts.

Arturo Jansà used to work at the Liceu de Sants, a bar in a recreational-cultural centre, but in 1972 he decided, with his wife Eulàlia Canals, to set up a bar serving vermouth accompanied by tinned conserves (olives, seafood...). As time went by, Eulàlia, at the head of the kitchen, began to prepare family and market recipes. Today, the bar is a restaurant with the couple’s two sons at the helm, and has a long history of using the best products. Its star dishes: seafood, fresh fish and grilled meats (kid, Iberian pork, veal and matured beef). The menu is completed by dishes of the day, which the staff announce out loud, including chick-peas with squid, scrambled potatoes with egg and cep mushrooms, battered cod loin... Hot breakfasts during the week (capipota stew, tripe, cod omelette...). 

This restaurant belongs to a three-branched family project rooted in La Bordeta. Its director and owner worked at Roca Moo and Petit Comité. In 2017 they opened the vermouth bar Tr@mendu (Ptge. d’Andalusia, 8), in 2021 this modern take on traditional cuisine, and in 2023 a brasserie (C. Parcerisa, 12). The group has used cuisine to help boost and breathe new life into the area. Encenem els Fogons strives to offer a comfortable environment and the best fresh and seasonal products. Whether with traditional dishes to whet the appetite, such as cod brandade on coca flatbread with piquillos peppers and cured meat, starters such as their version of macarroni del cardenal with red prawns, main courses such as 100% Cod, and whole pieces of wild fish from the fish market and meats to bake or grill.