Comerç

Restaurant of the eponymous hotel, which already had a reputation in Barcelona in 1906, when, shortly after its foundation by Jean Pince and Catalina Ros, it received significant awards such as the City Council Prize for Best Establishment and gold medals in Brussels and Paris. It introduced the city to take-away service – it seems that Catalina came up with the idea of cooking her signature dish, chicken giblets in sauce, which she would offer to the churchgoers who, at noon, came out of mass at the nearby church of Sant Jaume, and take it home ready to eat. Today, as a reinterpretation Mediterranean cuisine, it has regained its position as a gastronomic hotspot for the local residents. It has achieved this by using quality ingredients, fresh, seasonal, and local, and the ideas of chef Ferran Valverde. Among its most praised dishes are the Russian salad with essence of carabinero prawns, the beef cheek croquettes with wine mayonnaise, the Balfegó tuna tataki with ajoblanco (cold garlic and almond soup) and pickled shallot, the octopus with citrus potato purée, the paella with garlic mousseline and the steak tartare with brioche and scamorza. It also offers four tasting menus, a lunchtime menu and brunch with international dishes from Monday to Sunday. 

Opened by two residents of Sant Andreu de Palomar who love their neighbourhood (which they call a village), who three months before the pandemic decided to reinvent themselves professionally, and make their dream of creating a meeting place for vermouth and tapas with more of a take-away concept, a reality. With the motto “modest but honest cuisine”, and passion and humility as the main ingredients. Traditional tapas and small dishes, 100% homemade, always full of soul, never pre-prepared, made with quality, locally sourced produce, the majority from neighbourhood shops, as they believe in community values. The menu features 16 types of croquettes – including one made with Burgos black pudding and caramelised pear, one with ceps and foie gras, one with prawns and hake and one with Gorgonzola and walnuts – the “bomba de Sant Andreu” (a type of giant croquette), the hummus trio, the non-Russian salad, Pepe chicken with Japanese sauce and their version of Heura cheese, Charo's special omelettes on a skewer, “puntillitas” (a type of cuttlefish), marinated dogfish, stews – tripe, meatballs with squid and meat with vegetables. And also, cheese and sausage boards to accompany a glass of wine, mixed drinks from cans and vermouth packs. 

Their success encouraged them to open the new La Cuina de La Bodegueta (Rambla Fabra i Puig, 25) opposite. 

Muysca is an indigenous community from the Cundiboyacense highlands and part of the Santander region of Colombia, and the name of this restaurant, which has been impressing visitors to the Clot neighbourhood since 2023. They aim to pay tribute to their ancestors by showcasing the country’s gastronomic diversity, from the Amazon to Punta Gallinas, while adding creative touches to tradition. In their kitchen they use local products with contemporary techniques, their offer includes fried plantain with shredded beef, shrimp with plantain chips and thousand island dressing, typical of the Caribbean coast; “empanadas” (baked turnovers); “carimañolas” (fried cassava dough with a filling); “arepas” (stuffed flatbread); coconut milk ceviche; “posta negra cartagenera” (typical beef from Cartagena); grilled pork belly with “chorreadas” (fried plantain chips), suckling pig, or the classic “chicharrón” (fried pork rinds), and desserts such as cheesecake from the coast with guava jam or the“Merengón” (custard with soursop, strawberry, blackberry sauce, cream and meringue). The menu and its seasonal specials change throughout the year, and are paired with Catalan wines, as well as beers, soft drinks, and “refajo” (a drink made by mixing beer with red cola soda) from Colombia. Sunday brunch with family favourites such as “frijolada” (bean stew) or “ajiaco” (casserole), typical of Bogotá, and signature cocktails such as the Cali (Aguardiente Aantioqueño, lulo, soda and mint) complete the experience.

After having spent time in the kitchens of different restaurants, in 2012 Guillem and Maria thought it was time to materialise what they knew in their own project. So, with a great deal of excitement they opened this tapas bar of and for the neighbourhood, where they work with high-quality, local ingredients cooked with up-to-the-minute techniques, respecting tradition yet with nods to innovation. In addition to tapas with trusted names – El Xillu brand anchovy-stuffed olives from L'Escala – and unusual offerings for this purpose, such as “patatas reverdes” (potatoes with basil and parsley aioli), they also serve calamari and Iberian pork fillet buns, fried eggs and stews. On their blackboard, they announce daily off-menu suggestions: from a Camembert fondue, to a pork rib bun with hoisin sauce, seasonal níscalo mushrooms with “butifarra de perol” sausage and El Prat artichoke flowers with ham, or the already classic, much-requested, carbonara scallops. They also offer a carefully crafted lunchtime menu and successful desserts, such as torrijas (French toast) with almond cream and red fruits, lemon pie in a glass, and a cheesecake with a completely unexpected presentation. The wine selection primarily features those from Catalan designations of origin.

At Ovante, they work with fresh, high-quality ingredients and contemporary techniques to provide a balanced sensory experience and a fun feast. The success of this gourmet burger joint lies in its thirty or so different kinds of burgers, some inspired by films, the “seventh art” which is also the inspiration for the décor. Most of the burgers are served in brioche bread with double butter from Brittany and deliciously vibrant colours. And they can be customised – you can choose the protein. There are beef burgers from the Toledo plateau, crunchy chicken and the Beyond Burger. Among their most recent creations are the Capi burger, which recreates the Captain America's shield and comes with a toasted onion sauce, and the Cachopo Manostijeras. The house burger is served smoked in a dome, a detail that shows the care they put into the presentation. The menu, heavily cinematic, also includes a variety of tapas (such as “bravamelised" potatoes, onion rings, nachos with guacamole, and tequeños with tomato jam), salads, focaccias, American-style hot dogs, and sandwiches, all with a film buff twist. The venue also features a terrace, which has become a popular meeting point. It is open every day, all day.

They specialise in Asian fusion cuisine, offering high-quality casual food, and are committed to using fresh, locally sourced, and sustainable ingredients, with a preference for organic options whenever possible. At Thai & Green, they aim to offer a complete gastronomic experience, blending flavour and well-being. And that the dishes, as well as being tasty and nutritionally balanced, are also pleasing to the eye. With this philosophy in mind, and in a spacious and bright setting, they offer recipes from Thailand and other Asian countries. 

To whet the appetite, red curry croquettes, satay wings with peanut dressing, prawns coated in panko, duck gyozas, a tender steamed bao with squid and sriracha mayo, or the classic Shanghai xia long bao filled with pork and broth. To follow, generous portions of pad Thai (rice noodles stir-fried in a wok with egg, fish sauce and tamarind paste), ramen, Korean noodles or a yakiniku of toasted pork belly on rice with marinated egg and spring onions. To finish, from Japanese mochi to banoffee pie with banana, toffee, and cream. And to drink, how about a Thai beer or a gin and tonic with homemade red fruit jam? Takeaway and home delivery service. Pet-friendly establishment.

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”. The passion of its founder, who wanted every dish to be memorable, is upheld by her son, Joan Crosas, who now ensures everything runs smoothly. 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. They receive fresh seafood and fish twice a day, along with other high-quality products. The rice dishes – such as the emblematic espardenyes (sea cucumbers) and artichoke – cod and other fish from the market, baked, salt-baked or grilled, and meats such as partridge with cabbage, free-range chicken stuffed with dried apricots, prunes and pine nuts or steak tartare with mascarpone cream and mustard, are always winning choices. And in season, they offer menus featuring truffles and mushrooms sourced directly from the forager. Extensive wine list.

Opened 25 years ago in the Pedralbes neighbourhood, it boasts a privileged location, surrounded by 1,000 m² of gardens. In this setting, a peaceful urban oasis where you can enjoy everything from aperitifs to dinner, in the glass-walled dining room with views or on the terrace, chef Carlos Cases blends innovation with tradition, capturing the essence of the finest seasonal produce. He offers a varied menu to suit all tastes, featuring appealing and well-executed bites and dishes: from a squid ink croquette with aioli, to confit leeks from Gavà with cream, low-temperature egg and almond crunch; from spaghetti with clams and roasted tomatoes, to oven-baked turbot; semi-marinated salmon tartare with creamy avocado and a miso and passion fruit dressing; Duroc steak with foie gras and spring garlic mayonnaise on bone marrow, or a beef burger with Camembert sauce and piquillo peppers, along with carefully crafted side dishes to choose from (potato and truffle mille-feuille, sautéed asparagus...). As well as desserts that never fail, such as tiramisu, brownie, molten chocolate cake, lime-infused pineapple, or cottage cheese flan with caramelised walnuts. Available for private events and celebrations. 

Clara Andreu had always dreamed of owning her own restaurant to cook her signature dishes. To make this dream come true, she studied cooking while also learning from her grandmother and mother, both from La Mancha, whom she honours with the “migas” (fried breadcrumbs) she serves at Can Pringa, a space specialising in vermouths, tapas, and dishes from the Catalan and Spanish culinary traditions. 

With the onset of the pandemic and the lockdown, her desire became stronger, and during those days of being stuck at home, she conceived a fictitious dining concept, an ethical culinary dream that became a reality in 2023. 

Located in premises with a great deal of character, always lively and with dynamic service, it offers the greatest hits of Spanish tapas, some imports from neighbouring countries and tributes to beloved dishes such as Can Margarit’s Murcian salad. Galician-style octopus, Andalusian-style squid, potato salad, fricandó (fricassee-like stew) and fried fish, a variety of croquettes, patatas bravas or Gorgonzola potatoes, tripe and pig's trotter carpaccio, pork scratchings and rice black pudding from Burgos, a Catalan sausage tartare, hummus... And to finish, “tarta de Santiago” (cake of St. James), Catalan crème brûlée, mel i mató (honey and fresh cheese)… There's no doubt about her commitment to culinary excellence. 

For drinks, wines by the glass are available.

This gastronomic project emerged around a historic venue in the Font de la Guatlla neighbourhood, bringing together the experience, enthusiasm, and passion of four friends with the aim of modernising a traditional tavern they frequented as children. They preserved its identity – the wooden fridge, the marble bar, the wine barrels – while revitalising forgotten areas and adding new ones, such as a terrace with high tables and a private dining room for group celebrations or gatherings. 

Here, you will enjoy small dishes, grilled food, stews, and carefully selected products. It’s also a place to share great moments and put the world to rights while sitting at a table. Theirs is a market-based cuisine with innovative touches, led by Chema Martínez, former chef at Albert Adrià's Inopia. The menu features tapas for vermouth-hour drinks, such as the Amposta salad and the esqueixada (salted cod salad) – which they present in a unique way – the sobrasada (spreadable sausage) flatbread by Xesc Reina, or the trio of sardines, piparra peppers and tomatoes, all smoked; traditional dishes include chickpeas with carabinero prawns, and Josper-grilled creations such as aubergine with Nevat cheese, hazelnuts, and rosemary honey. Desserts (cheesecake, Empordà chucho (cream-stuffed pastry, etc.), daily specials, a lunch menu, and tasting menus round out the offering.