The 40 best restaurants in Barcelona

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? 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? 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? 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? 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? Sergi de Meià, co-founder of 'slow-food' in Catalonia, opened Banquet in the summer of 2023, where the beloved Sagarra used to be (which closed its doors in 2020 after twenty years, thanks to the pandemic). Banquet is a restaurant with the spirit of an elegant and classic bar, just three steps from La Rambla. It aims to be an oasis for locals and visitors alike seeking good food, hearty dishes, and traditional recipes. They also have a bar where you can enjoy a great sandwich.

Why go? This is proper Barcelona cuisine, based on dishes that are part of the city's gastronomic history. Milanese-style rice with sausage and Barcelona-style cannelloni, sit alongside Catalan classics fried snails, cod a la llauna with green beans, or rabbit a la ampurdanesa. The space is vast, clean and cosy, found at the corner of Pintor Fortuny and Xuclà.

What is it? The easiest way to describe what Marc and Raquel do is fusion cooking. But that term has become so overused, and in their case, it's more of a compilation of tastes they've learned in faraway lands with their own touch added to tempt even the fussiest of diners.

Why go? Rather than merging cuisines, they invent dishes with one foot on each shore. They do so with surprising creativity and, above all, flavour. Where else have you ever tried a pad Thai omelette? Or smoked eel with kimchi, eggs and Pyrenees trout? Don't miss the delightfully affordable dish of the day with a drink and dessert.

What is it? Leche de Tigre has changed its location, moving from a bar in Gràcia to a restaurant in Sarrià (now complete with a swanky cocktail bar). Under Chef Dieter Westphalen, the team have undertaken an ambitious expansion of their menu to embark on a vast gastronomic journey.

Why go? Yes, we all associate Peru with influences from China or Japan, but Westphalen reminds us of other subgenres, like bachiche: the Italian immigrant influence in the Andean country. That's why they incorporate specials off the menu to capture the country's diversity. The goal is to create a tasting menu where each course represents a different aspect of Peruvian cuisine. Here, you can enjoy exquisite dishes such as the reimagining of the classic causa limeña – the country's flag in a potato timbale – transformed into a delightful dish with citrusy potatoes. 

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? 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? 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? 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? 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? Teatro is back, under the direction of the Iglesias brothers. The Michelin-starred restaurant's spectacular layout hasn't changed, and watching thirty high-end professionals in action remains a show like few others in the city. It's led by chef Oliver Peña, a seasoned talent with a background in the culinary world – his previous role was as the executive chef at Enigma, and he's worked at 41º and Hacienda Benazuza. 

Why go? Peña crafts cuisine that's much more effective than showy, with a display of technique and creativity that reflects organic growth and a desire to loosen the constraints of haute cuisine in favor of pure enjoyment. Try the beef flautin, a hollow breadstick filled with beef tenderloin, where the addition of beef fat creates the sensation of devouring a grilled T-bone steak in a snack. We also love the breaded sardines with tartar sauce and Iberian ham, which feels like having a very posh afternoon tea. 

What is it? What is a 'dumpling' – or a 'gyoza' or a 'bao' or a ravioli – if not a different version of the same thing? It's that universal archetype of a piece of dough filled with something delicious (it goes by 'empanadilla,' 'farcellet,' or 'shaomai' in different places), often eaten by hand and savored in one delightful bite. At Dr. Zhang, a small neighborhood restaurant in Barca, they've specialized in Chinese dumplings (even if they're not Chinese themselves).

Why go? Try a variety of unconventional dumplings, like the  duck-filled ones or the fried ones with curry. In autumn, their assorted mushroom dumplings are a delicate and delicious. Over the years, they've also ventured into more creative territory: in addition to dumplings, they offer a range of Southeast Asian dishes where they incorporate the dumpling element, like their noodle soup with Chinese cabbage, pork wonton and shrimp. The best part? For the quality, Dr Zhang is incredibly reasonably priced. 

What is it? In Xerta, you'll find a champion of Barcelona haute cuisine delving into the great unknown of Catalan gastronomy by using raw materials and recipes from the Delta d'Ebre. 

Why go? The menu is brief, heavily focused on the tasting menu, and from Tuesday to Friday at midday, they do a set lunch menu with spectacular value for money: appetizers, a starter, a main dish of meat or fish, dessert, wine, coffee and petit fours. The seafood menu is where Chef Fran López, who at age 25 won a Michelin star at his Villa Retiro restaurant in the Delta d'Ebre region, captures the true soul of his cooking.

What is it? Bar Verat, which sounds like ‘cheap’ in Catalan, is a neighbourhood restaurant right next to Santa Coloma's Michelin-starred Lluerna by Víctor Quintilià. It looks like an intriguing quirky bar – glass windows, paper menus, closely packed tables – and offers fantastic value for money. This is Santa Coloma's chef's take on a tapas bar, and the team pride themselves on sustainability.

Why go? Quintilià presents a range of dishes from home-cooked classics to reinvented Catalan cuisine (like spinach croquettes with a Catalan twist) and modern tavern fare, like cod with mushroom pil-pil that's perfect for dipping bread. They have three tapas options so you can taste a bit of everything, and if you take in the cost of travel, it's more worthwhile to come here on a Saturday than dine at a restaurant in the city center.

What is it? Albert Raurich creatively demonstrates the close links between Asian and Spanish tapas at such a high quality and innovation that it earned the restaurant its first Michelin star. 

Why go? Dos Palillos is a perfect fusion of a blue-collar bar and haute-cuisine Asian restaurant, a place where there are no tables and where, if they don’t have the time, they’re not going to come along to pour your wine. But consider this: part of the Michelin star is always based on service, so the fact that they still got one speaks volumes about their phenomenal Asian tapas.

What is it? In terms of style, it doesn't really get more Barcelona then this bar. Mont's owner Ivan Castro has managed to craft this into not only one of the best bars in the city, but one of the most sought-after for food enthusiasts too. He defines the vibe in a tweet: ‘You eat high-end dishes with technique in a 30 m² bar, with good background music. And if you want to go out to smoke, you go out, and if you want to shout, you shout. This is what people like.’ We have to stan. 

Why go? This is high-flying creative cuisine – inspired and daring, led by chef Fran Agudo, the former head chef of Tickets. Aside from using fabulous ingredients, they go to great (and I mean great) lengths with their recipes. The menu consists of about 25 dishes: grab a few bites with a drink, or order a selection to make up a tasting menu. We'd recommend ordering the steak tartare. 

What is it? Otra Cosa Taberna has a menu that features words in Catalan, Spanish, Chilean, Korean, Japanese, and English, with dishes categorized into six sections: appetizers, fine ceviche, ‘the butcher society,’ sandwiches, small plates, tapas, and desserts. We know, it's a mouthful. Owner Felipe González is a restless Chilean with a wandering spirit, and he describes his cuisine as post-punk.

What is it? Contraban is the blueprint for a romantic restaurant. Tucked away in the Gothic Quarter you'll find the Wittmore Hotel, which is home to this fantastic foodie spot. The interiors feature intimate tables, dark wood and velvet, and chef Alain Guiard serves up creative cuisine alongside comfort classics. 

Why go? If Guiard is behind a menu, you can guarantee it's good. His menu is split into sections called things like Freedom and Frustration (yes, really), but our favourite one is perhaps the Nostalgia section, which serves up a sophisticated and indulgent take on the childhood classic: macaroni cheese.

What is it? An exquisite menu made up entirely of cannelloni. Yep, that's right. And don't underestimate what Somni has to offer: Chef Miguel Muñoz combines playful creativity with high culinary standards, proving that you can still have a laugh with sophisticated cooking.

Why go? One word: cannelloni. And no, it doesn't get repetitive: there is a lot of variety (it's just all tube shaped). Here you'll find classics alongside gourmet takes, from roast duck cannelloni in foie béchamel to crunchy tubes of patatavas bravas with aioli. There's also a cuttlefish dish, which is given the cannelloni treatment with a delicate carpaccio of fresh prawn as the wrapper. Oh, and for dessert? More cannelloni! Try the cream-filled Swiss roll with nuts and hot chocolate. Divine. 

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? 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? Bodega Bonay is the restaurant at Casa Bonay, a mecca for cool and affordable luxury in Barcelona. Leading the way is Chef Giacomo Hassan – formerly a section chef at Disfrutar, among others – who has transformed the space into a temple dedicated to natural wines (they have almost 200, most served by the glass) with a repertoire of dishes created in his own way. Here, you'll find endless possibilities for pairings without any overly formal presentations. This commitment to all things natural isn't just for show: the Milanese chef is a direct disciple of Carlo Petrini of Slow Food and applies principles of seasonality and sustainability at pretty reasonable prices. 

Why go? To taste the likes of charcoal-grilled pork cheek with tomato bread (though be warned, the dishes here are often not quite what you expect), and thoroughly Mediterranean recipes like a delightful puff pastry with grilled artichoke and labneh. Hassan, who has North African roots, skillfully deconstructs and reinterprets Mediterranean classics with a touch of spice. The space, with an open kitchen and a long corner bar, is elegant and designed beautifully, and the pasta is extraordinary: try the plin ravioli or the gnocchi. 

What is it? After working in renowned kitchens and embarking on extensive journeys around the world, young chefs Francesc Beltri (Catalan) and Nicolás de la Vega (Mexican) opened an unconventional restaurant in Sant Antoni, dedicated to integrating foreign ingredients and flavors into Catalan cuisine, avoiding easy exoticism, and embracing bold flavors and a global dining experience.

Why go? Well, because they've done just that. The restaurant, with its extensive open kitchen, offers two tasting menu experiences (one long, one short). You'll encounter dishes like codium royale with Dashisoyu jelly, cockles and lemon and ginger gel, or the spiced and herbaceous green curry, teardrop peas, pil-pil-style cod tripe and yuzu. In some preparations, they draw from redefined classics and culinary crossroads, but in others, they reach heights of inspiration and complexity that mark them as true innovators.

What is it? Oriol Castro, Eduard Xatruch and Mateu Casañas – a trio of former head chefs from ElBulli and the owners of Disfrutar – have partnered with Nil Dulcet, the first head chef of the two-starred restaurant in Eixample, to open the urban sibling of Compartir Cadaqués. It's basically their typical culinary style, but with a twist. 

Why go? The cuisine is a showcase of technique and complexity, with the Mediterranean at its heart. You'll find dishes inspired by popular traditions – like the beetroot salad with ajoblanco sorbet – and some with an eye towards Asia, like the salmon shabu-sabu with miso soup. Oh, and wait till you see the marvellous things they do with humble sardines and mackerel.

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? Before the explosion of the gastro pub, chef Carles Abellán was doing tapas. He set the trend, and he hasn't changed it since (hey, if it ain't broke, right?). Now, he calls it a ‘tribute to the old-style bar, to the classic tapas of our country, to our homemade creations, and to our identity. What sets us apart in the world.’

Why go? For his repetoire of Barcelona and Spanish tapas that paved the way for what has become commonplace today: croquettes, patatas bravas, sunny-side-up eggs, amazing omelettes, bikinis (mini ham and cheese sandwiches) and molletes, all stamped with Abellán's inventiveness and quality. Half the world has tried to imitate his truffle bikini with buffalo mozzarella and Iberian ham, but no one quite does it like him. 

What is it? A restaurant located in the former Casa Fausto atop Carmel, just a stone's throw from Creueta Park (they often go there to forage herbs). 

Why go? The rustic charm of Agreste: in the 1940s, Casa Fausto was the final stop for the Vallcarca bus and opened as a bar in 1946. Today, the dining area is still the garage, and the kitchen is in the old waiting room. On the rooftop, there's a garden with old spices and aromatic herbs. Chef Fabio Gambirasi has the creative touch of a chef, full of surprises.

What is it? John Wilmot was an English poet, aristocrat, and libertine who preceded the Marquis de Sade. It's also the name Eugeni de Diego, one of the former head chefs from the glorious era of ElBulli, has given to his tapas bar: Colmado Wilmot. He defines Wilmot as ‘like a little bar where you can go out spending 20 euros eating a tortilla and stew, but where we can add eels to your fried eggs.’

Why go? Simple, good cooking that unexpectedly bursts with flavour, like a humble potato omelette with garlic prawns. The tripe and 'capopita' of the house are a marvelous gelatinous consistency with tomato jam at the right point of spiciness, and so are the Stroganoff meatballs. 

What is it? This grill-focused restaurant offers a complete sensory and gastronomic experience. They prioritize high-quality ingredients, always with the grill as the common denominator: smoking, roasting, braising, flaming... Here, you'll find cuisines from various corners of the world, all enriched by fire and smoke. 

Why go? Every palate will find something they love here, with hits like the smoked duck breast tataki on oak wood and hoisin sauce, or the El Prat artichoke confit on the grill with Iberian acorn broth, blending subtlety and bold flavors. They have a couple of luxurious, unforgettable treats, like a croquette made from aged ox steak and a dry rice dish with Black Angus rib, deliciously rich with perfectly cooked rice.

What is it? This is the restaurant version of its sibling, Bar Tramendu, known for its vermouth and tapas. One thing that doesn't need improvement here is the food – it's excellent. Marzo, a front-of-house manager who worked at places like Roca Moo and Petit Comité, is joined by chef Juanjo Rodríguez Thomas, a cook he coincided with at the aforementioned temples of Catalan cuisine. From the kitchen come dishes that pay tribute to robust and flavorful Catalan cuisine, but are executed with creative flair and finesse.

Why go? These guys have a penchant for exploring the heartiest aspects of Catalan cuisine, whether from the sea or the mountains. Their revamped patata enmascarada (potato with black pudding and bacon) turns it into a finely sliced potato dish with a poached egg. Or try their delicate take on morralets a la brutesca, full of Mediterranean nuance.

What is it? Nuna (which means ‘soul’ in Quechua) is a restaurant with both Peruvian and Catalan influence, though the chefs try to reject definitions altogether. 

Why go? Here, they pretty much do as they please. Their sushi, for example? It's made of paella. The dishes are inventive and playful, but will likely blow your mind. 

What is it? Oria is located in the Monument Hotel, and connected with Lasarte (three Michelin stars since 2016). Oria is like the informal counterpart to Lasarte, but has its own distinct identity, making it an ideal entry point into the fine-dining tapas universe while still being very chilled out. 

Why go? Well, just trust us. We're in love with the pig's trotter and oxtail cannelloni, the juicy monkfish loin with artichokes, cockles and capers, and the roasted beef tenderloic with celeriac puree.

What is it? A restaurant where you eat with your nose. This gastrobar opened in the summer of 2019 and has since established itself as a high-level hedonistic enjoyment spot in Poble-sec. Chefs Sergi Ruiz and Alejo Mailan had previously crossed paths at Bar del Pla, and decided on a place which could be informal, but put on a ‘real feast’.

Why go? This is a place that practices the classic ‘spend what you want’ approach with finesse. Indulge in reasonably priced dishes, like the delicious scrambled eggs with fries and smoked cecina from León, or the marvelous tripe – or go all out with premium seasonal ingredients (fresh catch of the day and aged beef from San Sebastian). Their cult following was earned by their Peking duck croquette and truffle-infused omelet.

What is it? Chef Jordi Esteve's unique style is based on quality and creativity rooted in tradition, focusing on seasonal ingredients and imaginative Catalan cuisine.

Why go? For its excellent menu and tasting experience, with surprising and delicately delicious dishes. There are plenty of examples, but you can't miss the aged beef with vegetables and beetroot. Plus they offer an affordable lunch menu including two appetizers, a first course, a main course and desserts.