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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–. 

While friendly Roser waits on guests, Fabio and his team design culinary creations that straddle the line between tradition and avant-garde, featuring local and Italian roots, constantly exploring the bounty of the land and sea and the best ways to cook these products. Agreste seeks to be faithful to authentic flavours and ensure that each ingredient plays a role in the composition of the dish, creating surprising combinations. They only work with fresh seasonal products, many of them local, most of them organic, naturally grown or wild, and some home-grown. Sustainability is their path and their goal, which is why they are part of the Slow Food movement. The menu features dishes such as sea urchin with coffee sauce, fregola sarda with Mediterranean prawns, baked spring onion with grilled octopus, octopus mayonnaise with smoked paprika de la vera and mint, and lightly pickled partridge with cabbage. Highly detailed wine list, with a selection of biodynamic wines. Cosy space in what was once the garage and waiting room of the Vallcarca bus station, and the former Casa Fausto restaurant. 

With a welcoming, cheerful and informal atmosphere, another attraction is the terrace, with views of the Arc de Triomf. This bar/restaurant, is ideal for an aperitif and tapas such as patatas bravas, or for a meal prepared with fresh ingredients and served by friendly and attentive staff. Its menu, with classics such as aubergine Tepuy, combines Spanish cuisine (from Andalusian-style squid to Iberian ham croquettes or fried organic eggs) and international (fish and chips, ceviche, steak tartar, vegan and meat burgers, risotto, pasta such as tagliatelle flambéed at the table on a wheel of Parmigiano Reggiano cheese), recipes from Mexico (nachos, tacos) and Asia (baos, salmon tataki, chicken teriyaki). Something for everyone! They serve a set lunchtime menu on weekdays. 

Living history in the Eixample Dret neighbourhood. Opened in 1873, it was a casino until the dictatorship of Primo de Rivera, who banned gambling. It then became a brewery and later a bustling café which, in 2021, was sold by the family that owned it to the Grup Confiteria. A respectful refurbishment preserved the pastera –an octagonal table with a slot where the croupier kept the baccarat chips– and modernista features.  Considered an iconic locale and establishment of interest, and now a bar/restaurant, with the chef from the neighbouring Betlem bar at the helm in the kitchen, it welcomes visitors with its new takes on classic tapas. Certain dishes seem to reflect the spirit of to the expression that was heard within its walls 151 years ago: ‘Make your bets’. The Olivier salad with ventresca fish belly and piparra peppers is served on a croissant, the bomba breaded ball is made with cod and chipotle romesco, the empanadillas are filled with black sausage and caramelised onion with herb sour cream, and the eggs Mimosa are accompanied by cubes of red tuna. The beef tartare with pickled mustard is among the must-try dishes. And for dessert, a new take on the whisky tart. Waiter Quim, with decades of experience at the Pitarra restaurant, which has since closed, is on duty.