33 Best Restaurants in Barcelona

Tell us about your first impressions when you arrived.
Clean, modern, and elegant, the restaurant feels exclusive without being stuffy. Walking into a world-renowned two-Michelin-starred restaurant can be intimidating for many, but the staff here is so welcoming that you can't help but feel at ease. There are no white tablecloths or gloves, just a bright, airy space where the food does all the talking.

What was the crowd like?
When Mateu Casañas, Oriol Castro, and Eduard Xatruch (all alums of El Bulli, former best restaurant in the world) decided to open a restaurant of their own, one thing was clear: They wanted it to be the kind of friendly, informal place where anyone would feel welcome. They named the restaurant Disfrutar, which means "enjoy," and that’s exactly what you'll do.

What should we be drinking?
There's an extensive wine list that includes glasses from around $10, bottles from as little as $35, or a wine pairing to go with your tasting menu, priced from less than $80.

Main event: the food. Give us the lowdown—especially what not to miss.
A tasting menu at Disfrutar is like a performance: There's fire, ice, smoke, and lots of flavor and color. This is why Disfrutar can only really be experienced in the tasting menu format. Casañas, Castro, and Xatruch’s creations are playful and unpredictable, often surprising us by telling our eyes one thing but sending our taste buds a completely different message. Disfrutar has too many life-altering dishes to list here, but check to make sure your chosen tasting menu includes the crispy egg yolk with mushroom gelatin, and the chocolate peppers with oil and salt. Also the “panchino” bao bun that oozes creamy Beluga caviar is simply transcendent.

And how did the front-of-house folks treat you?
Disfrutar may be serious about its food, but that doesn’t mean it hires snooty waiters. On the contrary, servers at Disfrutar are warm, laid-back, and eager to help.

What’s the real-real on why we’re coming here?
Come for any special occasion or just for fun. All you need is an open mind and a curious palate (and, yes, a fat stack of euros).

So, can you tell us a little bit about this place?
Dos Pallilos is Spanish for “two chopsticks,” and the name is representative of the unpredictable brand of Spanish-Japanese fusion served within the walls of this small tapas restaurant. The outer section of the restaurant looks like a regular old Spanish bar, while the interior dining room is an intimate, dimly lit space with only 24 stools encircling a central kitchen—that's where the magic happens.

What's the crowd like?
The clientele is diverse, but they all share one thing: a craving for chef Albert Raurich’s singular style of cooking.

What should we be drinking?
Wine, sake, and sherry dominate an impressive and varied drinks menu.

Main event: the food. Give us the lowdown—especially what not to miss.
Albert Raurich earned a Michelin star for his masterful tasting menus, which blend Japanese ingredients with Spanish panache. Dishes like Szechuan-style jellyfish, Iberian-Cantonese pork jowl, and chicken sashimi (served rare!) might well force you out of your comfort zone, but just go with it.

What was the vibe of the place?
A small number of guests, all seated around an open central kitchen, makes for a chummy, intimate atmosphere for all involved, including the staff.

What’s the real-real on why we’re coming here?
For seasoned gourmets, the menu here is a rare treat, but squeamish eaters might struggle with some of the dishes on the menu.

What were your first impressions when you arrived?
Industrial shabby-chic meets Asian-fusion street food. The lighting is a bit bright for my liking, but that's besides the point, as I came to eat.

What was the crowd like?
Hawker 45 has gained quite a following with Barcelona’s adventurous foodie types since it opened in 2017. Despite its ubiquity elsewhere in the world, Asian fusion food had been generally missing from the Catalonian capital until early 2017. Now, Hawker 45 is here, and so are all the hipsters and food pilgrims.

What should we be drinking?
An interesting cocktail list full of Asian and Latin American flavors.

Main event: the food. Give us the lowdown—especially what not to miss.
Chef Laila Bazham is originally from the Philippines, but her background spans several Asian countries as well as Brazil; perhaps that’s why the fusion really works here, or maybe it’s because the chef’s passion is transmitted into every dish she makes. Bazahm’s ever-growing fan base is wild for her Hong Kong-inspired shrimp toast, healthy-yet-hearty vegan Thai green curry, and everyone’s favorite style of Filipino comfort food, adobo.

And how was the service?
To get the most out of your visit to Hawker 45, take a seat at the bar and chat with the chef. Not only does she have a fascinating story, but she’s also more than happy to recommend dishes and tailor them to your tastes.

What’s the real-real on why we’re coming here?
The food at Hawker 45 is meant for sharing, so get a gang of your favorite food fanatics together and order as much of the menu as you can.

Tell us about your first impressions when you arrived.
Previously situated in uptown Barcelona, the old Alkimia closed and recently reopened in its new city-center location. The restaurant can be tricky to find, up a flight of stairs in what appears to be a residential building. It is in fact the old Moritz beer factory, and Alkimia itself is set in the fabulous modernist apartment that used to house the owner's family.

What was the crowd like?
Chef Jordi Vila has made a big name for himself in Barcelona—and deservedly so. His following consists mainly of people from the neighborhood with euros to burn, but you can also expect to see a fair number of Michelin-star chasers from around the world.

What do they have to drink?
A varied selection of wine by the bottle and the glass.

Main event: the food. Give us the lowdown—especially what not to miss.
There's an art to creating a tasting menu that flows effortlessly, and Jordi Vila has mastered it. His tasting menus are made up of a balanced series of dishes whose flavors and textures blend harmoniously. Vila has a particular affection for the sea, and it shows in his fish-forward menus, sporting show stoppers like the razor clam, hazelnut hollandaise, and sherry suquet (or Catalan seafood stew) or the melt-in-the-mouth cod brandade with green beans, pickled cauliflower, and horseradish.

And how did the front-of-house folks treat you?
Service here is quick and unobtrusive.

What’s the real-real on why we’re coming here?
Despite its Michelin-starred status, Alkimia has remained somewhat under the radar, so it’s a great place to impress a food-loving date or group of friends. The avant-garde interior ensures that it will appeal to lovers of design and gastronomy alike.

Tell us about your first impressions when you arrived.
Oak paneling, soft fabrics, and a lush interior garden places the Green Spot right on trend as a hip, new vegetarian restaurant targeting discerning clean eaters.

What was the crowd like?
A young, fashionable crowd of veggie-centric diners looking for a healthy, delicious meal. Expect plenty of beards and tattoos.

What should we be drinking?
Wines by the glass are limited here, but there are some solid bottles: go for the Priorat Ceps Nous (red) or the Mar de Ons Albariño (white) if you're stuck. Beer drinkers will be happy, too, with plenty of artisanal options on tap. If it's your dry month, try one of the cold-pressed juices for a different kind of buzz.

Main event: the food. Give us the lowdown—especially what not to miss.
Billed as the vegetarian restaurant that is “veggie for non-veggies,” the Green Spot does indeed manage to please vegetarians and carnivores alike. The varied selection showcases tasty curries, chilis, and pizzas, but also lighter, healthier things like grilled-vegetable salads. Personal favorites include the fried cauliflower with mint and tamarind sauce, the four-cheese pizza with zucchini flowers and Jerusalem artichokes, and the Moroccan tagine with bulgur wheat.

And how did the front-of-house folks treat you?
Young, hip, and enthusiastic, just like the restaurant.

What’s the real-real on why we’re coming here?
If you’ve tucked into a few too many plates of fried croquettes and calamari while in Barcelona, the Green Spot is the place to take a breather.

Tell us about your first impressions when you arrived.
It’s colorful, it’s loud, it’s eccentric, and it's full of energy. They call this place a culinary amusement park, and that’s precisely how it feels. So let the games begin.

What was the crowd like?
Tickets was ranked number 20 on the World’s 50 Best Restaurants list in 2019, and by the look of excitement on the other guests' faces, they know exactly where they are and why. Reservations at Tickets are made available online three months in advance at midnight, and all the tables are usually snapped up within a matter of minutes. There is a sense of anticipation in the air here, since the dining room is full of people who have been planning this meal for months.

What should we be drinking?
There's a huge selection of wine, both by the bottle and by the glass. Although this is one of the world’s most talked-about Michelin-starred restaurants, we're still in Spain, so the cost of the wine ranges from $30 for a very respectable bottle of local white, up to around $1,600 for the Dom Pérignon.

Main event: the food. Give us the lowdown—especially what not to miss.
Many people feel hesitant and unsure about molecular gastronomy, even in the hands of celebrity chefs like Albert and Ferran Adrià. However, the simple truth is that meals here deserve all the hype they get. Ferran’s renowned liquid olives are here, as are crunchy tacos with Peking-style suckling pig, eel canapés with yuzu tarama, and delicate potato cubes with wagyu tartare. Every dish somehow manages to outdo the one before it. Tickets is pure poetry on a plate!

And how did the front-of-house folks treat you?
Spanish restaurants are famous for their food, not their service, but despite this stereotype, the staff here is full of enthusiasm. Your server will give you the option of ordering à la carte or allowing him or her to create a custom-made tasting menu according to your likes and dislikes. Presuming you’re not a fussy eater or too concerned with the size of the bill, you are strongly advised to choose option two. Then just buckle up and enjoy the ride.

So, can you tell us a little about this place? There are no bells and whistles at Cinc Sentits, but you wouldn’t blame Catalan-Canadian chef Jordi Artal if there were; after 10 years as a marketing director in Silicon Valley, he not only taught himself how to cook, but he earned a Michelin star for it (in 2009). But bragging is not Artal’s way. He’s sweet, gentle, and modest; he works alongside his sister; his mother sometimes helps him serve. Their restaurant, recently relocated and refreshed in Eixample, is fittingly understated, with simple wooden chairs, white walls, and zero fuss.

What is the crowd like? This is a tucked-in, grown-up affair. You’d feel wrong rocking up in your old sneakers—no one wants the tablecloth to out-dress them.

What should we be drinking? The optional wine pairings (from €59) are exclusively Spanish and Catalan, using small-batch producers that you’ve likely never heard of.

Give us the lowdown on the food. The meal kicks off in a chic version of a cellar-cum-holding-pen, where eager diners will plunge into Catalunya via a rosemary-scented olive, icy vermouth, and a chunk of sardine with sofrito and garlic chips. Then it’s onto the tasting menus. You'll argue over the best dishes with your dinner mates, but take it from us: The calamari—accompanied by molehills of black garlic—is next level, as is the chicken, which comes in a paper-fine mold of an egg. Cards with descriptions of each dish are served at the same time—a smart touch for multi-course meals.

Thoughts on the service? Yes, the service is formal and professional, but there’s a lot of love behind this operation. It’s a family business, after all, one that's deeply rooted in the region, and you feel the sense of care and duty. Take the booklet that’s handed to you at the end; a list of everything you’ve consumed might be standard at a tasting menu restaurant, but a map charting where each individual ingredient was sourced—plus biographies of the local suppliers—is not.

What’s the bottom line? Come for the story, the family feel, and the Catalan ingredients done right. It’s not about shouty interiors or gone-tomorrow trends; this is quiet, intimate, one-on-one dining—and it’s mighty fine.

Tell us about your first impressions when you arrived.
A tiny slice of Brooklyn right here in Barcelona. Picnic feels like all good brunch spots should—loud, busy, and full of energy.

What was the crowd like?
From the weekly regulars to the hipster tourists who wander in on a whim, Picnic seems to have a rare kind of universal appeal. The popularity of this place just never wanes.

What should we be drinking?
Sometimes it’s hard to choose between the giant, extra-spicy Bloody Marys, the refreshing pink lemonade (with our without vodka), or the reviving ginger lemonade (with or without gin). At $8 a pop, you might as well try one of each.

Main event: the food. Give us the lowdown—especially what not to miss.
Picnic’s owners (Tara from California and Jaime from Chile) have blended their food cultures and created a winning brunch concept that keeps us coming back for more. Kick your meal off with quinoa hash browns and fried green tomatoes with feta cheese and salsa, then move on to classics like the eggs Benedict, or maybe the pulled pork chilaquiles with guacamole and a poached egg on top.

And how'd you find the staff?
Efficient and quick—just the way brunch servers should be.

What’s the real-real on why we’re coming here?
This is a great place to go with a group of friends and go wild on some cocktails, but it's equally suited to a family brunch with the kids before setting off to explore the city.

Tell us about your first impressions when you arrived.
The original Casa Leopoldo opened in 1929 in Barcelona’s then-seedy Raval district. Fast-forward to 2018 and a newer, more modern version of this timeless restaurant has just reopened. It's nice to see that some things never change: the old tiled walls, the bright lights, the bullfighting posters, and portraits of Barcelona's best-loved cultural and literary figures.

What was the crowd like?
These days Raval is less seedy, more touristy. Moreover, Casa Leopoldo is located just around the corner from a couple of large hotels, so expect a fair share of tourists amid the old-timer locals.

What do they have to drink?
A good selection of local wines and beers by the glass.

Main event: the food. Give us the lowdown—especially what not to miss.
The restaurant may have a brand-new kitchen, but the food remains very much in line with the traditional Catalonian dishes that made it famous back in the day. Some of the classics, like the oxtail in red wine or stew of slow-cooked tripe, might not be to everyone’s taste, but there's a hearty selection of the usual tapas, for those who want something more straightforward.

And how did the front-of-house folks treat you?
They were helpful and efficient

What’s the real-real on why we’re coming here?
If you’re looking for a solid food option in the Raval area—away from the tourist traps that dominate this part of the city—this recently reopened Barcelona classic is a great place to enjoy some high-quality local food.

Give us an overview of the space.
The first thing you’ll see when you wander in from the busy street is the ground-floor deli and bar full of artisanal cheese and charcuterie. Walk up the flight of stairs and you'll be transported to the elegant, sultry bistro-restaurant, with its award-winning interior design that evokes a 1920s speakeasy (think leather sofas and dim, vintage lamps).

What was the crowd like?
This is an upscale steak house, so you won't catch any of the hipster vegan set here. Expect groups of red-blooded business people and carnivorous couples and families.

What should we be drinking?
Incredible steak requires a really good red wine, which Spain produces in spades. Ask your server to recommend something from the nearby Priorat or Montsant regions. If you prefer a heavier red, a Ribera del Duero from northwestern Spain is a guaranteed winner.

Main event: the food. Give us the lowdown—especially what not to miss.
Solomillo is a charcuterie and steak house in one. Order a platter of locally sourced meats and cheeses as a warm-up to some heavy-duty steak eating. Solomillo means "sirloin steak" in Spanish, so it would be foolish to order anything else. The menu is built to allow you to pick your type of beef, weight, and how you want it cooked, plus optional sauces and accompaniments. There are no bad steaks here, but if you're overwhelmed by the choices, go with the Frisian beef, cooked medium rare, with Café de Paris sauce and sides of dauphinois potatoes and browned carrots with cumin. You're welcome.

And how did the front-of-house folks treat you?
You can tell when people really enjoy what they do, and that is certainly the case here. Nothing is too much trouble for this passionate team of meat experts who are more than happy to guide you through the menu.

Tell us about your first impressions when you arrived.
This classic spot takes you right back to the days before dim lighting and mood music became the new normal. Bar Cañete is hectic, loud, bright, and always packed to the rafters with hungry people.

What was the crowd like?
Despite featuring in every food guide to Barcelona ever written, Bar Cañete has deservedly maintained its reputation as a local joint. If you come early, you’ll be surrounded by tourists, but at Spanish dinner time (10 p.m.), most of your fellow diners will be speaking Catalan.

What should we be drinking?
The wine list is huge and varied, with plenty of options by the glass and by the bottle. Ask your server to recommend something from the nearby regions of Montsant or Priorat.

Main event: the food. Give us the lowdown—especially what not to miss.
If you’re going to have only one tapas dinner while in Barcelona, have it at Bar Cañete. Many of the dishes are the same as in other places, but you will struggle to find ingredients this fresh anywhere else. A shamelessly gluttonous feast for two might include some or all of the following: oysters, razor clams, tuna tartare, burrata with tomatoes and pesto, Galician baby scallops, stewed Santa Pau beans with baby squid, and grilled Iberian pork loin. If somehow you have room for dessert after all that, try the region's best traditional dessert, crema catalana.

And how did the front-of-house folks treat you?
The staff at Bar Cañete comprises experienced professionals who seem to take pride in their work. If you find the number of choices overwhelming, just ask your server to pick for you.

What’s the real-real on why we’re coming here?
In most cases, tapas are best enjoyed in a group, as the idea is to try as many small dishes as possible—more people means more dishes to share. If there are just two of you, skip lunch in preparation.

Give us an overview. A huge photograph of a car in flames, tables where no two sets of seats is the same, metallic air-conditioning pipes that snake along the ceiling, a hot-red hat stand: Set in a former mechanic’s garage, Benzina is clearly no ordinary Italian restaurant. There are also tunes—vinyl rock (The Stones, Creedence) that are hard not to sing along to, even with a mouth stuffed with pasta—plus cocktails served to start, to finish, or whenever you want them.

What is the crowd like? Some come just for the cocktails. The entrance and left side are packed with glammed-up stool-perchers lapping up social lubrication before they head onto more formal dinners. But the bulk of attendees are here to hunker down with comforting, unstuffy Italian food. If you burst into song, who cares? And if you burst out of your jeans—well, chef Nicola Valle has done his job.

What should we be drinking? A cocktail called Cocaine says it all: OK, it’s named after the Eric Clapton song rather than the drug, but drinks are big business here: fun, potent, and naughty.

How's the food? Treat the appetizers like tapas: Mix juicy mouthfuls of buffalo mozzarella and tomatoes with rich gulps of eggplant alla parmigiana served with parmesan ice-cream. For mains, it's all about carb-loading: linguine with garlic, oil, and lobster; perfectly balanced risotto with salmon, celery and capers; even an old-school carbonara, all eggy and sticky. End with “Sferamisu”—a chocolate bomb filled with deconstructed tiramisú

Thoughts on the service? Owner Badr Bennis is as hands-on as any member of his team, doing some serving, tempting you with cocktails, and offering advice on what to order. He also has the all-important task of curating the soundtrack.

What’s the bottom line? Come for one of those boozy, foodie, gossipy group nights out that you’ll still be talking about a month later.

Tell us about your first impressions when you arrived.
Lluritu is a modern, casual seafood bar that's quickly becoming a favorite in the neighborhood of Gràcia. The place itself looks more like a fish shop than a restaurant—it is small and well-lit—with informal seating and a traditional tiled floor. An illuminated panel above the bar acts as the menu of the day.

What was the crowd like?
Lluritu is mainly frequented by cheerful locals, with loud voices and healthy appetites. It's the kind of spot tourists seldom find as it is situated down a quiet side street in a residential area, away from the hustle and bustle of the city center.

What should we be drinking?
Bottles of cold white wine and glasses of beer (cañas).

Main event: the food. Give us the lowdown—especially what not to miss.
Lluritu offers a good mix of classic seafood dishes, as well as a daily selection of specials that are well worth checking out. Most of the fish is grilled, but there are some fried and raw dishes. Your best bet is to order a bit of everything to share. Musts include the grilled sardines, grilled squid, and, last but not least, the steamed clams. If in doubt, just order the seafood platter—a steal at only $35.

And how did you find the staff?
There's an upbeat atmosphere with quick, friendly service.

What’s the real-real on why we’re coming here?
Pretend you’re a Barcelonan and check out this local, informal, and affordable seafood bar that bears no resemblance to the tourist traps on Las Ramblas.

Tell us about your first impressions when you arrived. Slow & Low's décor, from Sánchez Guisado Arquitectos, the tastemakers behind Tickets and Enigma, is urban, young, and cool, with pink walls, deep green metro tiles, tables suspended from hanging iron wall shelves.

What's the vibe like? Everyone’s making a beeline for the six stools at the kitchen counter, which are positioned at the same height as the chefs—a metaphor, perhaps, to the restaurant's ethos: take everything you traditionally associate with tasting menus and stick a finger up at it. You can wear whatever, talk about whatever. The only rule is that you eat well.

What's the drink situation? The longer of the two tasting menus kicks off with a cocktail. There are also wine pairings.

How's the food? Head chef Francesc Beltri spent time traveling and living in Bali and Singapore, and brings those influences into the kitchen here, along with Mexican, Mediterranean, and Peruvian flavors. If that all sounds a bit curious—well, that’s the point. Dinner will be full of risks, whack-you-in-the-mouth flavors, and beautiful raw materials—sea urchins, Menorcan prawns, sirloin steak from Galicia. There isn’t a white tablecloth in sight.

Thoughts on the service? The team—hipster, tattooed, and bearded—is young and energetic. You’re welcome to chat to them while they cook.

What’s the bottom line? Come if you love the idea of a high-end tasting menu—and the prospect of zero decision-making—but you're allergic to the potential stiffness. This is carefully done cooking, enjoyed in a carefree way; in fact, even cutlery is very much optional.

What will we notice when we arrive?
This small, intimate restaurant is hidden down one of the tiniest alleyways in Barcelona’s El Born neighborhood. Most people get lost at least once trying to find it. Once you do arrive, the space welcomes with you a cozy, inviting vibe. There are only a handful tables, and the focal point of the room is the impressive fish counter where the catch of the day is displayed.

What was the crowd like?
Glamorous Barcelonans and the occasional in-the-know tourist.

What should we be drinking?
You can't go wrong with a chilled bottle of Spanish white.

Main event: the food. Give us the lowdown—especially what not to miss.
If you are a fan of all things fish, look no further than Estimar. Chef Rafa Zafra is an El Bulli alum, but these days, he’s less about molecular gastronomy and more about conveying his passion for the sea. The shrimp carpaccio is a standout dish, as are the razor clams, the grilled Cap de Creus shrimp, and the whole grilled sole. Portions are small but expensive, so be prepared to order generously and pay accordingly.

And how did the front-of-house folks treat you?
They were attentive and competent.

What’s the real-real on why we’re coming here?
Estimar is not your run-of-the-mill seafood joint, either in terms of quality or price. The food truly is worth it, it's just probably best saved for a special occasion.

Give us an overview.
This iconic restaurant has been around since the late 19th century. It first went by the name Fonda Navarro but has been called Ca L’Estevet since 1940. Back in the day, this was a favorite hangout for Barcelona’s artistic community, and the old-school bohemian décor has been preserved: bad lighting, white tablecloths on dark wood, and walls adorned with old portraits and mosaics.

What was the crowd like?
Locals pack in like sardines here, so it’s best to book in advance. Or just get here right when they open, as no self-respecting Spaniard would be caught eating lunch before 2 P.M. By the same standard, you might be able to sneak in for dinner if you come before 9 p.m.

What should we be drinking?
Bottles of cheap, local red wine and glasses of beer are the drinks of choice.

Main event: the food. Give us the lowdown—especially what not to miss.
Market-fresh Catalonian cuisine, prepared the way it always has been, with plenty of flavor, love, and olive oil. Top dishes include the cod fritters and meatballs with cuttlefish and prawns.

And how did you find the staff?
Cozy, warm environment with friendly, personalized service.

What’s the real-real on why we’re coming here?
Ca L’Estevet is a great place to get a taste of honest home-style cooking from Barcelona's good old days.

Tell us about your first impressions when you arrived.
The first thing you see at Assunta Madre is a huge display of fresh seafood, leaving no doubt about what it is that this restaurant specializes in. The ambience is on the classic side, with white tablecloths, exposed brick, and cozy lighting.

What was the crowd like?
Lots of romantic dates and families celebrating special occasions. A healthy balance of tourists and locals.

What's the drink situation?
There's a good wine cellar, with a particular love for Italian bottles.

Main event: the food. Give us the lowdown—especially what not to miss.
Assunta Madre is the place for all you fans of Italian food who are wandering around this town of tapas. Fantastic raw materials—from oysters and sea urchins to shrimp and lobster—and a high level of kitchen expertise add up to excellent seafood dishes of all sorts. The spaghetti with clams is a winner, as is the gigantic seafood platter. Make sure you check the price of the daily specials before ordering, to avoid an unpleasant surprise on your bill.

And what's the deal with the front of house?
A mainly Italian staff who appear to take pride in their jobs.

What’s the real-real on why we’re coming here?
If you, like me, often fantasize about giant bowls of pasta overflowing with fresh seafood, then this is a great spot to indulge in all your deepest, darkest desires.

Tell us about your first impressions when you arrived.
Passadis del Pep is almost impossible to find, situated at the end of a shabby-looking corridor next to a bank on one of Barcelona’s busy squares. Once you walk through the door, you will discover the vaulted dining room of one of Barcelona’s most emblematic restaurants. Passadis del Pep has attracted more than its fair share of celebrities over the years, but the ambience remains the same as it always was—authentic, informal, and laid-back.

What was the crowd like?
This place is not exactly easy to find, so few people walk in off the street. You can be fairly certain that most diners at Passadis del Pep are here on a specific mission to eat some of the best-quality food on offer in Barcelona. The atmosphere is cheerful and lively.

What should we be drinking?
There are more than 200 different wines on Passadis del Pep’s impressive list, but its real specialty is cava. All guests receive a complimentary glass of the sparkling stuff on arrival, as well as a sampling of liqueurs after their meal.

Main event: the food. Give us the lowdown—especially what not to miss.
What is perhaps most notable about Passadis del Pep is that there is no menu to read. Invite your server to take a seat at the table and explain to him or her what you want to eat, what you don’t want to eat, and what your budget is. What will follow is an expertly executed tasting menu using the finest seasonal produce carefully adapted to your tastes, budget, and dietary requirements. Prices range from around $70 per person to whatever you are willing to spend. All the food is made from ingredients sourced fresh from the market that same day (hence the daily changing menu). House specials including Iberian “Joselito” ham with tomato bread, grilled baby squid, and chicken and foie gras cannelloni.

And how did you find the front of house folks?
The team at Passadis del Pep is like a big family. Most of them have been working here forever and take a huge amount of pride in what they do.

What’s the real-real on why we’re coming here?
Passadis del Pep is a great place to bring the family or a group of food lovers to experience an authentic Catalonian meal.

Tell us about your first impressions when you arrived.
Set within a small boutique hotel on the outskirts of Barcelona, the dining room of ABaC features pristine white tablecloths and floor-to-ceiling windows that flood it with light during the daytime.

What was the crowd like?
Dressed-up gourmands, both local and international.

What should we be drinking?
ABaC’s well-stocked cellar contains almost 1,000 different wines from which to make your selection.

Main event: the food. Give us the lowdown—especially what not to miss.
ABaC is headed by Jordi Cruz, an immensely talented chef who earned his first Michelin star when he was only 24. He did it again, when ABaC was awarded its third star from the Michelin inspectors. When it comes to the main event (and, let’s face it, the food is why you’re here), ABaC offers very little choice. There is one tasting menu. It costs $265. It has to be served to the whole table. And you won’t be disappointed. Jordi Cruz takes you on a journey that begins with some mind-boggling snacks such as his “Gilda de Mar”, through the oyster marinated in apple and mushroom kombucha, the grilled eel fried brioche with “all i oli” and fresh wasabi, the roasted grouse with beetroot romesco, and countless other morsels and plates, before finishing things off with a suite of decadent desserts, like his frosted “tile” with flowers, yoghurt textures, crumbled biscuit and violet ice cream.

And how did the front-of-house folks treat you?
Fine dining in Spain is a lot more laid-back than in, say, France. ABaC may be a three-Michelin-starred restaurant, but the staff is anything but stuffy, and everyone makes you feel instantly at home.

What’s the real-real on why we’re coming here?
ABaC is a once-in-a-lifetime fine-dining experience for people who appreciate creative gastronomy and don’t mind paying for it.

So, can you tell us a little bit about this place? “Welcome to lunch with the best chefs in Spain, and the best looking,” joked head chef Artur Martínez as we assumed our seats on a kitchen-facing pew. After earning a Michelin star for Capritx, in Terrassa, a small city 20 miles northwest of Barcelona, Martínez shut up shop, feeling he’d achieved all he could there. Aürt, his new tasting-menu-only restaurant in the lobby of the Hilton Diagonal Mar, has a clever setup where diners sit in front of the chefs and an arm’s length from the hotplates. The feel is intimate and exclusive, and Martínez's sly humor adds to the warmth.

What is the crowd like? Laid-back foodies with laid-back afternoon schedules; after all, it takes a while to get through 15 courses. “When Ferran Adrià comes—you know Ferran Adrià?” Martínez says, casually name-dropping the famed Michelin-starred chef, who loves this place.

What's the drink situation? A long, elegant, and accessible wine list comes courtesy of sommelier Eduard Tortajada, who is eager to guide your choice—whether it be a glass or several bottles.

How's the food? The seasonally changing menu is picture-perfect, with each course bidding for your love. On a recent visit, the red prawn salmorejo, a cold soup slightly denser than gazpacho, was a knockout, the prawn sweet and ripe with flavor. The cabbage with anchovies is good enough to change your opinion of cabbage forever.

Thoughts on the service? You’re so close to the kitchen that the young team starts feeling more like colleagues than chefs. They're warm and chatty, and quick to step up for conversation if your lunch date nips to the loo.

What’s the bottom line? Aürt is a good choice for a business lunch if a communal table isn’t going to risk exposing corporate secrets. Otherwise, it’s perfect for couples, catching up with a friend when bog-standard grub won’t cut it, or an impress-the-folks feast.

Give us an overview of this place.
Paco Meralgo is a play on words: Said quickly, it becomes “pa' comer algo,” which means “to eat something”—perfect, since that's just what we're here to do. This sophisticated-looking tapas bar has high stools lined up along the bar and a comfortable dining area at the back. Unlike most traditional tapas bars, the space has a modern feel, and even the lighting is pretty decent. The dining room is a good choice for a romantic dinner, but sitting at the bar is way more fun.

What's the crowd like?
Paco Meralgo is a magnet for those serious about eating excellently.

What should we be drinking?
Tapas go best with beer or wine, and Paco Meralgo does great pours of both, priced from just $5.

Main event: the food. Give us the lowdown—especially what not to miss.
Though there are a ton of tapas joints in Barcelona, sadly, only a few ever get serious about sourcing top-quality, seasonal produce. Paco Meralgo is one of them. The menu may look similar to what you see elsewhere, but the quality is much better. For a selection of classic tapas, you can't go wrong with patatas bravas (fried potatoes with spicy sauce and garlic aioli), tuna salad with tomato and onion, or the “Obama” cuttlefish croquettes.

And how did the front-of-house folks treat you?
There's efficient, knowledgeable service (especially at the bar, which has a livelier feel than the dining room).

What’s the real-real on why we’re coming here?
You come here when only the highest-quality tapas will do.

Tell us about your first impressions when you arrived.
Seafood and paella are typically eaten on the beach, but turns out they taste just as good halfway up a mountain. At Martínez, you can tuck into steaming dishes of seafood rice and tapas on a giant wooden deck that overlooks Barcelona, the port, and the sea.

What was the crowd like?
Barcelonans come here in large, lively groups for long, boozy lunches in the sunshine, or with the family on weekends.

What should we be drinking?
Make like a local and order beer or white wine with your meal—or one of the giant gin and tonics served in a fishbowl, if you're really thirsty.

Main event: the food. Give us the lowdown—especially what not to miss.
Kick things off with some tapas of tomato bread, Iberian ham, fried fresh anchovies (boquerones), and cod fritters before letting loose with a casserole full of monkfish and lobster rice.

And how did the front-of-house folks treat you?
You’ll enjoy Spain a lot more if you just accept that the service will be less efficient than what you’re used to. But what does it matter if you have to wait for the bill when you’re sitting out in the sunshine drinking wine?

What’s the real-real on why we’re coming here?
A perfect spot for a big, social lunch on a sunny day or an intimate, romantic date in the evening.

Can you tell us a little about this place?
A tiny wine bar with only a handful of tables on the left side of the Eixample district, Gresca Bar may not seem particularly stylish or eye-catching. But just let the wine and the kitchen do the talking.

Is it crazy-busy, or more low-key?
Gresca Bar is still relatively unknown outside Barcelona, and attracts a mainly local crowd. The bar shares a space with Gresca Restaurant, which has been around for quite some time, but since opening in 2017, it’s the new wine bar that is getting all the attention. Reservations are essential since the space is so small.

What should we be drinking?
There's an outstanding selection of wine by the bottle and also by the glass. Gresca Bar was created, after all, because of chef-owner Rafa Penya’s love of natural wines.

Main event: the food. Give us the lowdown—especially what not to miss.
Owner Rafa Penya is a modest, unassuming chef, and he practically oozes passion for food and wine. His “dishes to share” menu is innovative, unconventional, expertly executed and, last but not least, quite delicious. Moreover, priced at just over $50 for seven dishes, it is an unquestionably good value. Penya’s standout dishes include his vinaigrette cabbage, the phyllo onion with crème fraîche, and his veal sweetbreads and mustard potato (and whatever you do, don't miss the torrijas for dessert).

And how did the front-of-house folks treat you?
Service is relaxed, attentive, and friendly.

What’s the real-real on why we’re coming here?
The food is sophisticated yet simple, with hints of Nordic influence, and compared with other restaurants of this caliber, everything is super affordable.

So, can you tell us a little bit about this place? Fismuler's floors are made of street tiles, its walls are scuffed and bare, and its tables resemble chunky workman’s desks rather than sparkly fine-dining surfaces. Not one scrap of the artful styling or on-scene location (in the ground floor of the Hotel Rec in central El Born) happened by chance. Three ex-el Bulli chefs cooked up this project: in 2016, Nino Redruello and Patxi Zumárraga launched Fismuler in Madrid; two years later, joined by Jaime Santianes, they opened this location in Barcelona.

What's the the crowd like? Even mid-week, the energy here often turns boisterous. The early shift is a family affair, with staff notably welcoming and attentive to kids. But past 9:30 p.m., the volume soars and the space fills with multilingual co-workers, friends sharing life stories, and international visitors. You might even spot people attempting to dance flamenco to live music.

What should we be drinking? Spanish wines, plus some interesting housemade spirits.

How's the food? Ingredients change daily (each menu is date stamped), and execution is slick. Although some dishes come from Madrid’s greatest hits album—the truffled chicken wings with egg yolk and sweet potato—most nod to Catalunya: peas from the Maresme, seasonal white asparagus, and oysters. The razor clams, hot with grill-crisped cheese, are delightful. The cheesecake dessert is Instagram-famous: a gooey, Camembert-style chunk that’s porn for purists, it ditches fruit toppings and oozes like a melting Raclette. Dairy averse? Go for the chocolate version.

Thoughts on the service? Once you grab someone, bend their ear for everything—recommendations, wine tips—while you have them. Plates are served one by one, without description (a deliberate choice), so don’t expect to share five things at once, or to hear the life history of the pea farmer. Allow two to three hours from start to finish—service isn’t a speed event, but there’s enough atmosphere to fill the wait.

Who should we bring with us? Come with a small group for one of those fighting-for-airtime catch-ups where the conversation flows and where you lose all sense of time.

What were your first impressions when you arrived? From the breezy outdoor terrace that overlooks the sprawling sands of Bogatell beach and the glittering Mediterranean Sea, to the blue-and-white maritime décor, it is everything you’d expect from a modern seafood restaurant.

What’s the crowd like? Tourists are par for the course in any beachfront paella joint like this, but what sets Can Fisher apart is the high ratio of locals—giving it the Barcelona stamp of credibility. The only downside of this is that Spanish paella lunches have been known to get quite rowdy so, in order to enjoy a truly authentic experience, you may have to shout over the din.

What should we be drinking? This is Spain, so there is plenty of wine to be had, both by the glass and the bottle. Choose a crisp Albariño or a refreshing Godello to complement the fish-forward menu.

Main event: the food. Give us the lowdown—especially what not to miss. At Can Fisher the name says it all. Fishy treats come in all shapes and sizes, from the delectable red shrimp carpaccio, to freshly shucked oysters, anchovies dripping in olive oil, steamed mussels and the salt-baked fresh turbot. But the real highlight here is the wide range of paellas, or rice. From the finger-licking soupy rice with lobster, to the pre-peeled young gentleman’s rice, or Arroz del Señorito—especially designed for the young gentleman who prefers not to get his dainty hands dirty—to the black squid-ink rice with baby squid, Padrón peppers and alioli, the selection is so good it’s almost impossible to choose just one.

And how did the front-of-house folks treat you? Paella joints aren’t famed for their great service but Can Fisher is an exception. The team here is friendly, extremely welcoming and very efficient—and clearly worthy of a better tip than the handful of change left by most locals.

What’s the real-real on why we’re coming here? Come for one of those long, boozy lunches in the sun that’ll require an even longer siesta to get you back on your feet.

What were your first impressions when you arrived? The restaurant is divided into two sections: the casual Restaurante Xavier Pellicer and the smaller, more intimate, more formal “El Menjador” (Catalan for the dining room). Both have the same contemporary rustic-chic feel with exposed stone walls and design elements made from natural materials, but El Menjador's look is on the fancy side, with white tablecloths and comfy chairs.

What’s the crowd like? Chef Xavier Pellicer has built quite a reputation on the Catalan slow food scene, so the crowd is mostly well-to-do Mediterranean types who have the look of someone who cares about what they eat.

What should we be drinking? Xavier Pellicer’s dining concept is all about natural, organic products and the same goes for his wine choices. The biodynamic, organic and natural wine list includes around 100 references from around the world, meticulously selected by Pellicer and sommelier Albert Pérez Esteban.

Main event: the food. Give us the lowdown—especially what not to miss. The main dining room serves an à la carte menu on which seasonal, organic and local vegetables take pride of place, although it also includes a handful of carefully assembled organic, sustainably sourced meat and fish dishes. Meanwhile, more upscale El Menjador is all about gastronomic tasting menus, with three options on offer: vegan for $110, vegetarian for $140, and omnivorous for $175. Each menu is comprised of nine courses. Dishes change with the seasons, but past highlights have included bright-red beetroot gazpacho, locally farmed beef, and tomatoes so freshly picked they taste like sunshine.

Anything to note about the staff? The service-minded staff are passionate about sharing the philosophy of the restaurant.

What’s the real-real on why we’re coming here? Healthy food doesn’t have to be boring or flavorless. Come here when you want a meal packed with pleasure that still allows you to feel good about yourself on your way home.

What were your first impressions when you arrived? With its casual dining room and hand-painted signage on the walls, Yakumanka looks more like a chilled-out beach bar than a serious food destination, but don’t be fooled.

What’s the crowd like? The look of the place may be free and easy, but the price point isn't—at least not by Barcelona standards—so expect a fairly well-heeled crowd.

What should we be drinking? This is a Peruvian restaurant and Pisco is the name of the game. If you’ve never had a Pisco Sour, this is the place to try one. For something a little different, the chilcano is a refreshingly delicious blend of Pisco and ginger ale.

Main event: the food. Give us the lowdown—especially what not to miss. In Peruvian, or Nikkei, cuisine, fish takes center stage. At Yakumanka, by Gastón Acurio, the father of modern Peruvian cuisine, the fish is not only incredibly fresh, it’s also sustainably caught (usually line-caught wild fish, as opposed to farmed or trawled fish) and you can tell. The dishes are authentically Peruvian and pack a real punch, from the classic ceviche (of course), with tiger milk, or leche de tigre, plenty of cilantro and just the right level of spice, to the tiraditos of sliced tuna, green mango, and crunchy quinoa, not to mention all the daily fresh fish and seafood options behind the well-stocked counter.

And how did the front-of-house folks treat you? They're knowledgeable and happy to help guide first-timers through the menu.

What were your first impressions when you arrived? You've just walked through the unfashionable Les Corts neighborhood. You've checked and rechecked Google Maps to see if you're lost. But you're not. Because there it is, the discreet-but-elegant sign, complete with a miniature Michelin man, confirming that this is, indeed, Hermanos Torres, Barcelona’s hottest culinary ticket right now. Inside, post-industrial chic is the name of the game in this converted tire factory. The tables are well spread out around the open kitchen, allowing diners to watch the hermanos at work.

What’s the crowd like? The Torres brothers have been making quite a splash on the Barcelona fine-dining scene so expect movers and shakers of all ages, backgrounds, shapes and sizes.

What should we be drinking? Wine pairings don't always give you your money's worth but this one is worth the splurge. Sommelier Koldo Rubio will keep you on your toes with his original—sometimes unconventional—choices, carefully selected to enhance the flavors and textures of every dish.

Main event: the food. Give us the lowdown—especially what not to miss. Torres twins Sergio and Javier made their names with one-star Michelin Dos Cielos restaurant at the Meliá Barcelona Sky hotel. Riskier and more avant garde, Hermanos Torres, impressively garnered two coveted stars within two years of opening. Playing with juxtaposition—from wildly contrasting textures and temperatures, to ultra-modern takes on Catalan “grandma” dishes, and unexpected flavor pairings—they keep guests on their toes with their feats of culinary gymnastics. Top dishes include the red shrimp served in a sea of algae, and the sumptuous cream of onion with mushrooms, parmesan and truffle.

And how did the front-of-house folks treat you? A bit of pomp and circumstance is to be expected in a place like this. Fortunately, they don’t overdo it.

What’s the real-real on why we’re coming here? We all have that one friend who fancies themselves as a bit of a gastronome. Take them here and you will win their love (and respect) forever.

Give us an overview of the space? Cruix’s narrow dining room embraces contemporary minimalism with its exposed brickwork walls, light-colored wooden tables and tasteful lighting.

What’s the crowd like? This hidden gastronomic gem attracts a food-loving following of locals who don’t want to blow a hundred bucks or more on a Michelin-starred meal.

What should we be drinking? Affordable and quaffable Spanish and Catalan wine, by the glass or the bottle.

Main event: the food. Give us the lowdown—especially what not to miss. Cruix’s tasting menu concept seems almost too good to be true. Nine courses will set you back $33, while the 12-course tasting menu costs $40. Yes, you read that right: Forty bucks for 12 courses. Turns out the price tag is the only thing that’s cheap because the food looks and tastes like a million dollars. Serving tasty morsels like cod “churros”, to the delicate seabass tartare and crispy rice with shrimp with alioli, as well as Thai-inspired Tom Kha Gai ice-cream and strawberry and banana ragout. It's clear chef Miquel Pardo is certainly headed for great things.

And how did the front-of-house folks treat you? These are no-nonsense servers keep the dishes rolling and the wine flowing.

What’s the real-real on why we’re coming here? For anyone who likes to stay ahead of the trend, get in on the Cruix action now so you can say you tried Miquel Pardo's food before he became internationally famous.