Known for its ciabatta, this restaurant was opened in 1927 by Rosita Not and Quimet Carlús, was transferred to Jaime Jalmar in 1955 and today is run by his son, Josep Lluís, who brought back to the old doors and filled the glass cases with little bottles of spirits and liqueurs from all over the world, more than 3,000, many of them gifts from customers. In the collective memory is a permanent denizen, the parrot Juanito, who, in freedom, amused the regulars by imitating the whistle of the streetcar conductor; in fact, he was often charged with announcing its exit at the stop in front of the bar. In homage to Juanito, his likeness illustrates the sugar packets and menus. In its almost 100 years of history, Quimet d’Horta has been the headquarters of the Unión Atlética de Horta football club, the Club Ciclista (cycling) Horta and the Ajedrez (chess) Alfil Club, in addition to being a place where this popular strategy game could be played until the 1980s, on marble tables that were also set up for games of parcheesi and dominoes. It has always kept its flavour as a neighbourhood bar, and since 2006 it has boasted a plaque that distinguishes its deep roots in the city. It offers 95 submarine sandwiches, 40 different omelette sandwiches, grilled ham and cheese sandwiches, salads, tapes like the Huevo de Horta and options for vegans. The bar, dining room and terrace are all perfect for sipping a well-drawn draught beer or a craft vermouth. 

A family restaurant with decades of tradition and roots in Gràcia, where it is acclaimed by neighbours as a social hub and space for encouraging connections among the neighbourhood’s cultural organisations. Fish, seafood, meats and rice dishes are skilfully served alongside iconic products from the north of the Iberian Peninsula, such as anchovies from Santoña, peppers from Padrón, lettuce hearts from Tudela and white potxa beans with clams, as well as nods to local recipes, such as the cargols a la llauna escargot dish, crema catalana custard and the mel i mató honey and cheese dessert, although the dessert section also includes Santiago almond cake, served with sweet wine. Dishes are served on porcelain crockery from Sargadelos in a laid-back space featuring a collection of old radios and a curious doorway. Ideal for groups and small-scale celebrations. 

Garden Pizza, an artisanal pizzeria that opened in 2018, laid the foundation for the Sartoria Panatieri project, now with two locations in the city. Rafa Panatieri and Jorge Sastre work mainly with carefully selected organic, local and seasonal products, and with some they prepare themselves (cold meats and cheeses), applying haute cuisine techniques and expertise from different culinary traditions. A dynamic concept that pursues one goal: for the experience of eating the pizza to connect us with everything that went into it. In 2023, the 50 Top Pizza guide recognised its pizza with roasted cherry tomato sauce, mozzarella and basil hollandaise as Best Pizza of the Year, and the restaurant as Best Pizzeria in Europe and third Best Pizzeria in 
the World. 

This restaurant has many years under its belt, making it a true classic. Opened in 1982 by Mercè Navarro –a self-taught, perfectionist cook, with the intuition of a palate trained in quality, well-cooked products and the effort of meticulous apprenticeship–, from day one the guiding principle has been ‘to cook with love and integrity’. Her son, Joan Crosas, now carries on his mother’s legacy of making every dish memorable. In an elegant dining room and attractive interior garden/terrace, he offers traditional Catalan cuisine revised to suit modern tastes, in harmony with new flavours. Rice dishes, such as the iconic espardenyes with artichokes; cod, and other fish from the fish market, whether baked, salted or grilled, are always winners. Menus with truffles and mushrooms when in season. 

Opened in 2010 by a couple who wanted to create the atmosphere and menu of what a traditional tapas bar means to them: a place that’s fun, dynamic and affordable, even encouraging customers to sign their names on the wall and become part of the big La Pepita family. Their enthusiasm and joy are still going strong, as they serve up classic tapas and other dishes reinvented with a fun twist. For example, the Very Important Croquette made with Iberian ham, the special anchovy with dulce de leche, or the Pepita, their version of the traditional veal pepito sandwich, served on a plate and garnished with delicious toppings. To drink, there are cocktails, sangria and wines. Next door is La Mini Pepita (C. Còrsega, 339), with the same casual style as its big sister, good music and another terrace, where group dinners and private parties are hosted. 

This restaurant, with decorative details typical of a country house, sources quality products from the shops of Gràcia (butchers, fishmongers, greengrocers and artisanal bakeries), to complete a true local cuisine offering, literally 0-km, combining tradition with modern touches in a menu designed for all budgets. Highlights include meatballs with almond sauce, potato dumplings with chives, steamed mussels with red mojo sauce and squid on a bed of black garlic oil. There are also vegan options, such as the lentil, chia and romesco burger, gazpacho in summer and oven baked cod a la llauna in winter, and desserts are generically named Mischievous Moments. The space is warm and cosy, with a casual atmosphere and a patio. Friendly service.

Founded 53 years ago by Esteve Ros and currently run by three of his sons, this is a family business and then some. This bar/restaurant is also closely linked to the  neighbourhood, as it houses the Colla de Sant Medir cultural association. On weekdays, in an authentic setting that takes you back in time, they have a set lunch menu with homemade dishes ‘prepared with passion and served with love’. Not to mention classic tapas and long lists of hot and cold sandwiches to choose from, including the legendary meatball sandwich, or their speciality, the sandwich with pickled tuna, red pep-per, anchovies and stuffed olives. In the morning it’s a good place for a hot breakfast (tripe, pig’s trotters with wild mushrooms, artichoke omelette, kidneys in sherry...) or a coffee break. Calçots in season. Can Ros is always busy. 

After training in the kitchen of Can Fabes, amongst others, and earning a Michelin star in the restaurant Goust (Paris), the Valencian chef Juanen Benavent opted for his own space to continue developing his culinary creativity, and voilà, here we have Saó (‘seasoning’, in Catalan). In a contemporary setting with attention to detail, he offers dishes made with seasonal 0-km products, purchased from small-scale producers. It offers the tasting menus Llavor –available from Tuesday to Friday at lunchtime–, Germinat and Arrels, all with optional pairing of local wines, including organic and natural wines, and the first two can be completed with a selection of artisan cheeses if you wish. French influences are evident in dishes that are both tasty and visually harmonious.

The first of its kind in Europe, Nüa is an interactive, technology-inspired dining experience. Its ‘Smart Food Experience’ concept goes beyond eating, and offers the opportunity to browse the menu, place an order, pay the bill, and (check it out!) play games such as air hockey, whack-a-mole, Rubik’s cube, chess, memory and more, as well as keep up to date with news, print photos or buy merchandising products and smart accessories, through touch screens and computers integrated into smart tables. The chef offers light dishes such as pokes, tatakis, tartares and ‘smart food’ (a variety of taquitos and hummus, guacamole, croquettes, chicken wings...), desserts and cocktails. It is ideal for families. Dogs are allowed, and they are pampered with amenities, specific natural food, drinking points... 

A contemporary tavern originally created with the idea of presenting tapas in tin cans. Today, with a new chef and owner, the concept has taken a turn towards fusion cuisine, with creative and surprising touches that are becoming increasingly popular among the residents of Gràcia. The restaurant offers a choice between a dynamic yet warm bar, the cosy main room or an intimate private dining room. The menu is divided into five sections: Snacks, Chef’s suggestions, ‘Cold cold’ (with dishes such as burrata with candied cherry tomatoes with lemon and muesli), ‘Hot hot’ (with a uniquely prepared cuttlefish) and ‘The Sweetest’ –with desserts such as cheesecake with sweet milk and Baileys dulce de leche–.