The 30 best restaurants in Barcelona

What is it? Where Albert Adrià's Pakta, a Michelin-starred temple of Nikkei cuisine, used to be, you'll now find a Mediterranean izakaya or a traditional bodega with an Asian twist, depending on how you look at it. It's run by the very established Jaume Marambio and Vicky Maccarone, who blend Mediterranean and Japanese cuisine.

What is it? Gresca gained a reputation as the leader of the 'bistronomic' movement, where restaurants squeezed everything they could out of product quality and inspiration, with one eye on the set lunch menu and the other on the creativity of the dishes. Good food, simply put. 

Why go? Rafa Penya has become an undisputed leader in the world of gastronomy, a daring chef with enormous creativity, yet his dishes are still consistently recognisable and delectable. Take the octopus with 'butifarra negra' (black sausage), for example. Or the ginger squab. Or the mouth-watering omelette made with herbs and wrapped with a paper-thin slice of Catalan bacon. Or anything on the menu.

What is it? With El Bulli closed, what its former chefs Oriol Castro, Eduard Xatruch and Mateu Casañas offer in Disfrutar is pure techno-emotional cooking that's a reminder of the mothership.

Why go? The dishes are incredibly imaginative and made with outstanding precision, such as the famous macaroni à la carbonara made with ham jelly, for example. In their tasting menu, you'll find an explosion of the senses carried out at just the right pace. 

What is it? Reopened in August 2022, Albert Adrià has redefined his most personal project for the third time. Enigma has transitioned from what he called ‘fun dining’ – a combination of creative small plates, cocktails, and dancing – to the traditional formula expected from an ElBulli stalwart: a 25-course tasting menu costing just over €200, which will change with the seasons.

Why go? On the menu you’ll find extreme creative avant-garde with the house’s trademark subtlety and sense of humour, in the direct heir to ElBulli. Here you’ll find succulent, playful dishes lke wagyu steak tartare that transforms into an instant sobrasada with the addition of Mallorcan Tap de Cortí pepper as it touches the table. 

What is it? Be aware, an Italian restaurant and a Venetian restaurant are very different things. The Colombo twins (‘xemei’ means ‘twins’ in Venetian) have brought to Barcelona a TransAlpine cuisine that goes above and beyond pasta and pizzas. 

Why go? They serve fish prepared just like it is in Venice, and it's an opportunity to learn why 'sarde in saor' and 'baccalà mantecato' render any other type of Italian cuisine practically unacceptable. The venue has a touch of glamour, and rumour has it that a certain ex-Barça player is among the clientele. Yes, that one.

What is it? Alkimia is divided into two parts: a modern gastro restaurant that's not so much an exclusive eatery but a comfortable one, and a kitchen that carries on Alkimia's tradition of Catalan cuisine.

Why go? For the restaurant's signature Catalan cuisine with a modern, urban spirit. For example, try the caramelised cabbage with cheese and horseradish, or for the more carnivorous, baby squab with chard, carrot and walnut 'toffee'.

What is it? Chef Paco Pérez has earned two Michelin stars for Enoteca – no longer is it just another restaurant in the Hotel Arts, but a heavyweight in Barcelona in its own right.

Why go? Few chefs can translate the flavour of the sea into haute cuisine the way Pérez does, and his art speaks to the imagination and recalls the swell of the sea. The rice dishes will satisfy the biggest food snobs and Catalan cooking fundamentalists alike.

What is it? A striking hotel restaurant led by chef Víctor Torres, who became Spain’s youngest Michelin-starred chef at Las Magnòlies in Arbúcies in 2018, at just 25 years old. Here at Quirat he continues with signature Catalan cuisine, similar to that of Las Magnòlies, focusing on excellent ingredients and pure flavours. The team source as much as possible from the gardens and wildlife of Maresme and Baix Llobregat.

Why go? The two tasting menus feature wonders like rice with espardenyes (sea cucumbers) and chicken wings, or a free-range egg with black sausage and cod tripe, which are a luxurious seasonal delight, rooted in the agricultural landscape near Barcelona.

What is it? Martín Berasategui's space in the Monument hotel has become a must among restaurants not only in the city but in all of Catalonia and Spain, where diners flock to marvel at the head chef's creativity.

Why go? It's the first restaurant in Barcelona to boast three Michelin stars. In the kitchen daily is Italian chef Paolo Casagrande, who adds his own stamp of high elegance and creativity to dishes such as apple millefeuille, foie gras, and European eel. The surprising aesthetic compliments the combination of amazing flavours.

What is it? Mae is a high-flying restaurant led by Catalan chef Germán Espinosa (formerly of Fonda España), Colombian chef Diego Mondragón (formerly of Bodega de Can Roca, Àbac, and Fonda Espanya), and Costa Rican restaurateur Mariella Rodríguez. They practise ‘gastronomic glocalism,’ a synergy between globalism and localism to create new dishes. This places Mae with one foot here and the other in Latin America, featuring ingredients like guava, lulo (a fruit that looks like a tomato but has a delicate citrus aroma), tree tomato, and ají amarillo.

Why go? Mae’s cuisine is virtuosic and highly technical, offering two tasting menus and an executive menu, both pretty reasonably priced. The dishes are full of infusions, long low-temperature cooking, curing, soufflé stews, foams, and cryofiltration. Look it up! Think Maresme tomato with almonds and ají amarillo, cauliflower foam, spider crab, and mussel gelée with fresh herbs; corvina cured in kombu seaweed with lulo and radish infusion; and lamb rack with Jerusalem artichoke. Just stunning. 

What is it? Koh, which means island in Thai, is an Asian restaurant opened by photojournalist Kike del Olmo around 2018. It offers high-voltage gastronomy with a concise, precise, and spot-on menu crafted by chef Marta Roselló. Koh has depth and soul, designed as an extension of Kike’s living room, featuring exquisite ceramics made by his partner, artisan and photographer Ima Garmendia.

What The menu reflects the life experiences of the owner (mainly India and Southeast Asia). This translates into dishes like ‘okonomiyaki’, where falafel replaces cabbage, and the incredible katsu sando with Carl Rovira’s pork. Koh originally had a highly successful section of Asian soups, which has now moved to its sister restaurant, Noru.

What is it? The creativity of Matteo Bertozzi, chef and owner of My Fucking Restaurant, is considerable and serious. Assalto, opened in early 2024, was supposed to be a wine bar with some small dishes. But his knack for subverting recipes, exploring fermentations, and playing with layers of flavour has transformed the original concept into a signature spot

Why go? The wine list is unique and exceptional: it features around 200 references sourced from wine auctions and private collections. Bottles you probably won't be able to try anywhere else but here! The cuisine doesn’t aim to repeat or perpetuate common recipes. Instead, they reinterpret tradition. But the most disruptive aspect comes with seasonal dishes that, like the corvina breaded in corn with cilantro chutney, change flavour as you chew. Kimchis, garums, and horseradish are used to soothe, refresh, or activate the taste buds, forcing diners to pause, interpret what they eat and drink, and question it. An all-out assault on the senses.

What is it? Jonatan Izquierdo and his partner Laura Humanes opened Oníric in January 2024, in the location of the original Panxa del Bisbe, a delightful restaurant with porthole windows and a solid stone bar. They come from a fine dining background and aim to challenge diners with avant-garde and provocative dishes, but at affordable prices: both the tasting menu and the lunch menu are very reasonably priced.

Why go? Sample delights like an intense beef heart tartare with kimchi mayonnaise and soy-cured egg yolk grated at the table, adding saltiness and creaminess, or a playful calçot with ricotta, balancing between the sweet confit and the austere flavour of an oat praline. Genuine creativity, substantial and grounded, is found abundantly in the tasting menu, like squid with cucumber on a bed of soybean sprouts, peanuts, and Caesar dressing. There’s a lot of effort here: the lunch menu, tasting menu, and à la carte options never repeat dishes, so you can come again and again. 

What is it? Since late 2023, this location has been a public venue once again, now home to the restaurant Xeixa, led by Valencian chef Sara Valles. The building itself is a marvel (and the energetic head waitress Meritxell Pujol will happily give you a guided tour): you’re in Casa Joan Gabriel, an 18th-century mansion with entrances on Avinyó and Carabassa streets.

Why go? Well, not only for the building. The food doesn’t dissappoint either, focussing on seasonal, sustainable Mediterranean cuisine. Try Valles’s calamares a la bruta (dirty squid), stewed with black pudding and sobrasada, a Balearic classic. Or try something cooked in the charcoal oven; we recommend the whole grilled sea bass. Simple yet excellent haute cuisine.

What is it? In 2011, Jo Mestres and Pere Carrió's restaurant embraced the slow food philosophy. After years of offering an excellent lunch menu, they now operate with an à la carte menu in the evening and a gastronomic lunch menu. They have committed to genuine sustainability, working with farmers who follow exemplary practices for rural conservation and with local organic growers.

Why go? If the economic crises have a silver lining it’s the rediscovering of humble products. Or maybe instead of rediscovering it would be more correct to talk about reclaiming less-than-noble raw materials. The food here is simple, well-priced and delicious; try the gorgeous veal cannelloni wrapped in courgette, or the traditional Catalan patata emmascarada (potato coulant). 

What is it? A bar by Mathieu Pérez, a chef from Perpignan who previously ran a successful bistro in Paris. Señora Dolores is a tapas bar, but Pérez is dedicated to gourmet frying. And he cooks with a churro machine! 

Why go? Did you not hear? He fries with a churro machine! But essentially he uses seemingly primitive methods to achieve avant-garde results; one of our faves is the fried stewed lentils to be eaten with your hands. But if your cholestrol can’t face it, fear not; half the menu is raw, featuring pickled salads, steak tartare and more. 

What is it? Yoshi Suto is a young Japanese chef who, after working in kitchens on three continents, landed in Spain to work at prestigious restaurants like Azurmendi, Quique Dacosta, Enigma, and Disfrutar. In 2019, he transformed a Manolo bar in Sants into a small gastronomic temple (sixteen diners equally distributed between the bar and tables) to offer a tasting menu crafted with delicacy, originality, top ingredients, a solid Japanese foundation, and a hell of a lot of freestyle.

Why go? For some seriously good sushi. Try Suto’s hake and prawn gyoza with citronella and coconut air or the miso-marinated foie gras caramelised with brown sugar. Oh, and the sequence of nigiri you’ll remember for a long time. Meat is also a very serious matter here: try the A5-grade wagyu nigiri, perhaps the best raw meat you’ll ever taste.

What is it? A lovely space with an imaginative cuisine that stimulates all five senses (hence the name).

Why go? You’ll be blown away by their range of superb, original dishes, such as their surf ’n’ turf platter with crispy pork cheeks, saffron aioli and grilled squid. Or try chef Jordi Artal's ember-roasted sweet potato. After being roasted for a full hour, it is stuffed with the foam of its own pulp, herbal bread, butter and hazelnut cream. In the centre are two quail eggs cooked for exactly 100 seconds. And finally, an injection of oaky smoke.

What is it? Xavier Pellicer closed his restaurant Celerí after earning a Michelin star for it. He reopened a little while later in a new location under his own name and was immediately awarded the title of the Best Vegetable Restaurant in the World in 2018 by the 'We're Smart Green Guide' in its 'Think Vegetables' contest. The awards are very much deserved.

Why go? Pellicer has more space, an oak grill and a wok fire. Dive into his experiments with the new setup, like the incredible cauliflower steak with masala spices. The glazed aubergines with wild watercress is fantastic, and the green beans with potatoes and chanterelles (you can add bacon) are already a must in the city.

What is it? Bar Noe was opened in 2023 by German chef Björn Küssner (formerly of Freustil in Binz, Attica in Melbourne, and Oji Seichi in Toronto) and his partner Mireia Bigorra. It serves great drinks and dishes full of surprises. 

Why go? The menu is short (snacks, small plates, and half portions) and the descriptions of the dishes are just two or three words long. The game here is to figure out what you’re eating! We won’t spoil the surprise, but we can tell you that we devoured sourdough bread, tomato, and olives – his take on pan con tomate, baked by Björn himself; shimeji mushrooms with mustard; smoked fish and chips; peas, Jalapa chili, and cucumber; and, as a fall novelty, roasted sweet potato, burnt apple, and crispy mushrooms. We won’t say a word about the dessert, the grand finale. Just know that it's called ‘This is the way’... May your hunger be with you.

What is it? A restaurant that mixes experience and innovation with a high level of quality. They specialise in contemporary Catalan cuisine using top-quality products to create new flavours, plus an original and sophisticated touch in the exquisite presentation of their dishes. 

Why go? Hisop is potentially the most understated Michelin-starred restaurant in the city and reportedly the most affordable (the tasting menu is €85, €110 with wine pairing). Their approach proves that you can create high-end creative cuisine without using the most expensive ingredients imaginable, like the mackerel with Jerusalem artichokes (with a bit of caviar). The best. 

What is it? Maleducat has a straightforward subtitle: ‘house of meals.’ Three childhood friends – Víctor Ródenas (Caelis, Via Veneto) in the kitchen, and brothers Marc and Ignasi Garcia in the business side – have turned Maleducat into one of the hottest spots in Sant Antoni. In three years they’ve made an impressive and commendable evolution from a tapas and small plates bar with lots of fun to a creative restaurant where informality meets linen napkins.

Why go? This spot isn’t just about croquettes anymore. (Though it’s still served as a snack). Now, it’s all about evolved Catalan cuisine that isn’t afraid to take some bold, often triumphant, risks. For example, a wonderful ajoblanco with tomato granita, basil, and tuna, which is an antidote to all those run-of-the-mill tartares. They also have a 21st-century surf and turf: a stew of veal tendons with fried line-caught hake, a collagen feast lightened by piparra peppers. Emotional techno spoon food, indeed. 

What is it? Albert Raurich puts his spin on ancient Mediterranean recipes, some from the Roman period and most from before the arrival of tomatoes and peppers.

Why go? Though the dishes may seem basic, even primitive, Raurich manages to bring out primary flavours with stunning results. Order the pork udders – a part of the animal eaten in the days of the Romans – caramelised with the fat from ham. It's an explosion of pure pork flavour.

What is it? The Palace Hotel has gone all-in with its restaurant, and the highly anticipated Amar finally opened in late 2022, led by chef Rafa Zafra (a seasoned pro in the culinary world). Zafra has transitioned from running a kitchen with just two tables – the exquisite Estimar in El Born – to taking the helm of a luxury establishment. With the same team as he had at Estimar, Zafra continues to champion the finest seafood, but now with all the resources of the hotel at his disposal.

Why go? You'll find everything from top-notch raw and marinated dishes (like the homage to his beloved El Bulli, the langoustine carpaccio) to hearty comfort food, like Santa Pau beans with piparra and tuna steak. The dishes draw inspo from everywhere from high-flying Catalan cuisine to a section dedicated to classic bourgeois dishes as a tribute to the old Ritz.

What is it? The sumptuous Eixample mansion that once hosted Rilke is now JOK – which stands for journalist Joan Maria Pou, entrepreneur Oriol Badia, and Kim Díaz as an advisor (from Bar Mut). With great food and great cocktails, this is bourgeois elegance without the bling-bling.

Why go? It's refined and modern Catalan cuisine led by chef Olga Sternari, with the influence of Díaz evident. Catalan classics with a touch of French flair (Sternari trained under Joël Robuchon), top-notch ingredients, and a strong emphasis on seasonal offerings. The fideuá is hearty, with a robust fish broth lightened with chunks of fresh hake, and the truffle-topped cannelloni is everything you'd want from an indulgent cheesy pasta. You'll also find signature dishes derived from the Catalan culinary tradition, like prawns with chocolate (seriously!). Oh and the cocktail bar is open until 3.30am. 

What is it? Artur Martínez wanted to re-create his El Capritx in Terrassa in Barcelona and ended up with Aürt at the Hilton Diagonal Mar, where he develops a stylish evolution of street food or 'lobby food'.

Why go? For the tasting menu, where you get 15 dishes for 120 euros, where after some obvious choices such as a bonito with vinaigrette or prawn salmorejo, Martínez and his team start playing with dishes in and out of context and rebuilding them into wonders that you can understand but at the same time open new worlds in terms of using all the senses.

What is it? After the pandemic, Rías de Galicia reopened as Rías/Kru. Previously, you would climb the stairs at Rías de Galicia – a renowned family seafood restaurant in Barcelona, which opened in 1986 – and you'd find another restaurant, Espai Kru, where about 80 percent of the menu featured exquisite raw and marinated seafood with modern haute cuisine preparations. The Iglesias brothers have chosen to merge the menus in both spaces.

Why go? At Rías/Kru, you can order impressive cocochas al pil-pil (silky and subtle, but are they better than the Basque ones? You decide) and also new creations like a spicy tuna tartare, where the interplay of olive oil caviar and spicy chili oil elevates an already magnificent ingredient. Leading the kitchen is Chef Rafa Erbs, a Brazilian who learned his craft in a pintxos restaurant in San Sebastián and has worked at Azurmendi, Enigma, and Dos Palillos. Rías: the best of Galician seafood. Kru: a highly personal restaurant with little fire and a lot of Asian influence, featuring wonders like wagyu beef nigiri with foie gras or razor clams with Parmesan cream and Café de Paris sauce. A marriage made in culinary heaven. 

What is it? BaLó doesn't refer to football; it's a blend of Barcelona and London, the hometowns of Lena Maria Grané and Ricky Smith. They're chefs from the class of 1997 and 1996 respectively, and their style – they met in London while working at Galvin La Chapelle – reflects the name: Mediterranean cuisine with Atlantic touches. The space (previously La Vaqueria) is airy, spacious and filled with light. 

Why go? They create cuisine that's creatively tranquil, remembered for the flavor and depth of dishes. We love the sea bass with cauliflower and the beurre blanc with grey mullet roe, brimming with citrus notes and indulgent richness. There's no à la carte menu, only two tasting menus and a lunch menu. You can opt for the Baló Menu or the tasting menu – the latter, a twelve-course showcase of a high-level gastronomic house that doesn't adhere to any specific tradition but seeks to evoke emotion in each dish: smoked eel and squid ink fritters, lamb, beef cheek with celery – a must-visit. 

What is it? Chef Antonio Sáez, who earned the first two Michelin stars for Lasarte with Berasategui, opened Xuba Tacos with his friend from Puebla, Raul Salcido. The place is as minimalist; it looks like a waiting room, though they do take reservations. 

Why go? The food is spectacular. They have a machine making tortillas right in front of you (one of the two or three places in Barcelona that make them). You can play it safe or be adventurous. Find traditional Mexican tacos on the menu – the al pastor is fantastic – and a section of their own hedonistic, high-quality recipes that are truly outstanding. The Rossini taco – beef tenderloin, seared foie, truffle sauce, and lightened with a touch of kale – is magnificent, as are the braised pork cheek tacos with mole.