Gresca, one of the most talked-about restaurants in Barcelona in recent years, makes it very clear, without exaggeration, “why it’s so loved.” It offers modern Catalan cuisine in a product-focused, relaxed atmosphere that almost feels like a neighborhood diner. As soon as you step inside, you understand this isn’t a place for an “experience”; it’s a place for good ingredients, proper cooking, and good wine.
Gresca doesn’t have a tasting menu. The menu is entirely à la carte; there’s a structure that encourages sharing a table, ordering instinctively, and returning again and again. Almost everything is prepared à la minute right before your eyes; the dishes look unassuming, but the flavors are extremely clear and powerful.
For us, the evening began with pa & tomaquet, a Catalan classic. Verat marinat (marinated mackerel) was one of the dishes that opened the table with its freshness and acidity. Amanida cogombre (cucumber, stracchino and almond) was simple but surprisingly balanced.
One of the stars of the menu was undoubtedly the pizza — the stracchino, with its slightly bitter spinach and runny egg yolks, seems like a simple dish but instantly becomes the center of attention. Bacallà pil-pil, with its offal and roasted peppers, is one of Gresca’s favorite dishes, but it didn’t quite appeal to us.
One of the most memorable dishes of the evening was the tortellini en caldo. A deeply flavored broth; a prime example of “less is more” in its dishes. The mitjana de vedella we shared as the main course was almost as good as the txuleta at Casa Julian in Tolosa, perfectly cooked, not overwhelmed by unnecessary sauces, a classic that showcased the ingredient itself.
One of the things that truly makes Gresca special is its wines; there are some really great producers hidden away on the list. Definitely ask the sommelier for help.
The fact that we paid a total of €213 for water and a bottle of wine is quite reasonable considering the quality of the food we ate. Gresca doesn’t try to be expensive; it tries to be good.
So this isn’t a place “everyone will love,” but it’s a place those who know it will return to again and again. For us, it’s definitely my kind of place.
📍 Address: Carrer de Provença, 230, Barcelona
💶 Menu: À la carte, average bill for two people 150-200€
🍷 Wine: Strong selection of natural wines
📌 Note: If there is a bar/kitchen counter area, definitely choose that, it’s much more enjoyable to watch the cooking.
In Barcelona, it’s one of the rare restaurants that thinks so consciously about the past, present, and future of Catalan cuisine.
Alkimia, under the leadership of conductor Jordi Vilà, takes tradition as a point of reference; but instead of repeating it as it is, it reinterprets it in a contemporary language.
The restaurant is located within a former Moritz brewery that has been transformed into a gastronomic complex. After ringing the doorbell and entering, you are greeted by two different areas upstairs: Al Kostat, the sister restaurant representing the more casual and classic side of the cuisine, and Alkimia, located directly in front of the kitchen and at the heart of the experience. The language of the place is modern but not cold; references to the marine world, avant-garde details, and furniture reminiscent of old Barcelona mansions are combined.
Alkimia offers a comprehensive tasting menu for dinner, and a shorter, more condensed version of this menu for lunch. The menu is structured like a narrative of Catalan cuisine, stretching from its heartland to its periphery; each section focuses on a different period, technique, or product.
Fish and seafood hold a prominent place in Jordi Vilà’s cuisine. But the real issue is not so much the technique as the “moment.” In his own words, what matters in every dish is that brief moment — that snippet where the flavor speaks for itself, needing no explanation.
Among the dishes we tried, the seafood interpretation of Escudella takes a familiar dish to a completely different level.
What makes Alkimia special is that it doesn’t treat Catalan cuisine as a “narrative of the past.” Here, tradition is something living, transforming, and looking to the future. Al Kostat, on the other hand, offers a more relaxed, everyday, and direct interpretation of the same cuisine.
Alkimia is an important stop in Barcelona not only for those who want to eat well, but also for those who want to see how Catalan cuisine is thought of today.
📍 Address: Ronda de Sant Antoni, Barcelona
⭐ Michelin: 1 Star
🍽 Menu: Tasting menu in the evenings, shortened version at lunchtime
🍷 Note: For a more casual meal, Al Kostat on the same floor is a good alternative.
If you’re looking for a table filled with people who know what they’re eating, away from the tourist crowds, Lluritu 3 is the place. It’s more than just a “seafood tapas bar”; it’s a prime example of an unpretentious yet characterful culinary concept centered around a wood-fired stove and plancha (a type of wood-fired stove).
Lluritu’s philosophy is very clear: few dishes, strong ingredients, minimal intervention. The menu is written on the wall, everything is suitable for sharing, and the plates arrive almost without garnish. The absence of a stove is a conscious choice; fire and griddle play the leading roles in the kitchen.
Even the name reflects this approach. Lluritu is a small but very distinctive fish, caught individually by hook and line in the Mediterranean, known for its jelly-like skin and oily white flesh. The restaurant takes its name from this: unassuming appearance but flavors that linger in your mouth.
Bizim Lluritu 3’te favorilerimiz:
İki şişe cava, su ve paylaşılan tabaklarla birlikte 3 kişi toplam 141,10 € ödedik, Gràcia’da bu kalite deniz ürünü için fazlasıyla makul.
Lluritu’s claim is not so much about “the highest quality product” as it is about staying true to the spirit of the product. No excess, no gimmicks. Ideal for a long lunch with friends or a spontaneous evening.
📍 Address: Pg. de St. Joan, 72, Eixample, 08009 Barcelona,
🍽 Cuisine: Seafood, wood-fired & plancha
💶 Price: Mid-range, very balanced when sharing
🍷 Note: There are branches in different locations, so choose whichever one you can find a table at and is closest to you.
When you venture a little further from Barcelona’s tourist centre, a completely different side of the city emerges. Asador de Aranda – Tibidabo, located right in this area, is a strong contender, tucked away among Tibidabo’s distinctive modernist buildings and centred around traditional Castilian cuisine.
This is actually part of a large restaurant group with branches throughout Spain (and abroad). Despite this, the product quality and cooking discipline are surprisingly high. Its biggest advantage is its location: because it is far from the city centre, it still manages to be a place known only to those in the know.
Asador de Aranda’s kitchen is based on a very clear idea: wood fire, oven and the product itself. The menu is extensive but everyone’s reason for coming here is the same — Aranda de Duero style, old type wood oven heavily heavily cooked suckling lamb and suckling pig.
Starting the meal with classic Castilian starters is a wise choice.
Picadillo (minced meat with paprika), morcilla (rice black pudding) and chorizo make up the Castilian starters plate, offering robust yet simple flavours that set the stage for the main course. Roasted red peppers, croquetas and a simple green salad are just as they should be here; they don’t steal the show, they support the main course.
But the main issue is the oven.
Suckling lamb from Aranda de Duero is cooked slowly in its own fat, seasoned only with salt. The outside is crispy thin, while the inside is so tender it almost falls apart with a spoon. The same approach applies to suckling pig: no frills, no sauce, no tricks. The quality of the meat and the patience of the oven speak for themselves.
The accompanying simple green salad (lettuce, tomato, onion) is a particularly conscious choice; it cleanses the palate after rich, fatty meat. If you’re moving on to dessert, don’t raise your expectations too high — Asador de Aranda is a place remembered for its meat, not its desserts.
The atmosphere of the place is also in harmony with the kitchen: a modernist building, with a classic feel that is substantial but not stifling. This is less of a “special occasion restaurant” and more of a place where you can set a large table and dine at length. In fact, if possible, go with a large group; this place gets better the more you share it.
Asador de Aranda – Tibidabo, Barcelona, is not for those seeking “innovation”; it is the right place for those who wish to remember how impressive meat cooked over a wood fire can still be.
📍 Address: Tibidabo, Barcelona
🔥 Speciality: Suckling lamb & suckling pig roasted in a wood-fired oven
🍽 Cuisine: Traditional Castilian
👥 Note: Go with a crowd, share, this is not a place to eat alone
Places in Barcelona where you feel you are eating really well are generally unpretentious. Ultramarinos Marín is precisely such an address: quiet and unassuming, an asador that speaks for itself through its produce.
On Balmes Street, it looks like an ordinary neighbourhood bar from the outside. Upon entering, the space is divided into two: at the front, a daily bar area where people stand and drink, with fast-paced service at the counter; at the back, a quieter but focused restaurant section with an open kitchen, dark wood details and an industrial feel. Both areas are full. Every day. The reason is simple: Borja García is in the kitchen.
Borja García’s CV speaks volumes about the kitchen’s character: Dos Pebrots, Etxebarri, Noma. But here, no one is trying to remind you of those names. What they do at Ultramarinos Marín is very clear: cooking Mediterranean produce as it is, over fire and plancha. No excess, no gimmicks, no sauce show.
The menu is handwritten daily, and dishes that sell out during the day are crossed off. Fish and meat can be ordered by weight; sharing the table is made easy with half, third or quarter portion options. In fact, the best thing is to leave it up to the kitchen and say, “whatever you have.”
The dishes generally have simple names but their flavours are surprisingly deep: fish of the day, prawns, squid, mussels; perhaps accompanied by Iberico pork shoulder, squash blossoms or fire-roasted chicken. Everything is cooked to perfection, the flavours are distinct and memorable. It’s no coincidence that half the menu is gone by the time you finish eating; here, “the good stuff goes fast”.
Service can get a bit chaotic during busy times — new orders, bills, second drinks, and so on mean there are moments of waiting. But this is completely forgotten the moment your plate arrives. Because the feeling created by Ultramarinos Marín is this:
How can something so simple be so good?
This place is not fine dining. But it is one of the best non-fine dining meals we had in Barcelona.
Günün daha rahat saatlerinde ya da sadece bir içki eşliğinde bir şeyler atıştırmak isteyenler için bir de kardeş adres var: Ultramarinos Panino. Şarküteri ürünleriyle hazırlanan sandviçler, iyi ekmek, iyi şarap ve bira… Aynı ürün hassasiyeti, daha hızlı ve gündelik bir formatta.
Ultramarinos Marín is not for those seeking a “trendy restaurant” in Barcelona; it is a reference point for those seeking
passion, quality ingredients and honesty.
📍 Adres: Balmes, 187 – Barcelona
🍽 Mutfak: Asador / ateş & plancha
🕛 Lunch: Sal – Cts
🍷 Not: Tezgahta yer bulursanız kaçırmayın; erken gelmek avantaj
Poble Sec has outside a restaurant. Margarit is, in this sense, upsetting the neighbourhood’s equilibrium a little bit, and does so without shouting, making its point quietly by establishing itself.
It is difficult to speak of an abundance of Greek restaurants in Barcelona; generally Greek cuisine gyros and street vendors with limited but Margarit does not fill this gap by staying , as we know Greek cuisine moulds consciously as aside it pushes. The space is modern but warm: weathered walls, an open kitchen and a hypnotising tempo behind the counter. Watching the team is as enjoyable as the meal itself.
Behind the kitchen are two names: Jordi Fenoll and Stefanos Balis. Their starting point is Greek cuisine, but the result is never “tavern”. The menu is short, clear and intuitive; classic Greek clichés (horiatiki, kalamar, the familiar tzatziki) have been deliberately left out.
For us, the star of the evening was undoubtedly the taramas. A far cry from those heavy, pink versions laden with childhood memories; it was ivory-coloured, with a silky texture, and served with marinated mussels in the middle. It was so good that we had to restrain ourselves from ordering a second one — but we couldn’t resist ordering a second basket of sourdough bread (€6.50).
One of our favourites among the main courses was the chicken souvlaki: pita, tzatziki and grilled chicken, but without excess and extremely well balanced. Palestinian lamb is one of the most distinctive dishes on the menu; inspired by a Palestinian friend’s recipe, this dish is both robust and highly refined, served with yoghurt and vegetables.
For dessert, chocolate ganache served with chocolate puff pastry brought the evening to a perfect close. Neither too heavy nor unnecessarily fancy, it perfectly matches Margarit’s overall approach to cuisine.
The wine selection is just as exciting as the dishes. The list places considerable emphasis on Greek natural wines, offering truly delightful discoveries for enthusiasts.
The reason Margarit has been full since the day it opened is not because it is trendy; it has a clear culinary concept. It does not attempt to replicate Greek cuisine; it reimagines it in Barcelona.
📍 Adres: Poble Sec, Barcelona
🍽 Mutfak: Greek-inspired, modern Akdeniz
🍷 Şarap: Yunan doğal şarapları güçlü
📌 Not: Rezervasyon şart — özellikle hafta sonları
There are many Italian restaurants in Barcelona, but there are few that you really want to visit again and again.
Xemei is part of this minority. It is a place centred around Venetian cuisine, supported by natural wines, quietly establishing its reputation.
This was our first visit to Xemei, but we were already familiar with the cuisine from its sister restaurant in Madrid, Osteria Il Colombo. Still, the neighbourhood where the Barcelona location is situated, with its slightly calmer atmosphere and sense of a brief escape from the city, raised our expectations. Upon entering, this sense of comfort continues: no pretension, no fuss; just good food, good wine and conversation.
Xemei’s kitchen is a clear sign of respect for Venice. The menu is not extensive, but very well designed. Seafood, offal and pasta are treated with the same seriousness. We as a large group shared the table and moved forward and almost everything.
Öne çıkanlar tartışmasız makarnalar oldu.
Maccheroni freschi Cacio & Pepe, tam olması gerektiği gibi: net, dengeli ve kusursuz al dente.
Pappardelle con ragù di ossobuco ise akşamın yıldızlarından; derin aromalı sosu pappardelle tamamen içine çekmiş, ağırlaşmadan yoğun bir lezzet sunuyor.
The starters burrata & tomato salad were a refreshing and safe choice. The Venetian-style seafood platters we also tried at the table clearly demonstrated Xemei’s relationship with the sea: simple, clean and perfectly cooked.
For dessert, tiramisu is a classic but safe choice. No fuss, no pretensions; just right.
Wine is also one of Xemei’s strong points. On a list favouring natural wines, our companion was Le Coste – Ageno 2016, which paired very well with the pasta dishes.
The service side needs to adjust expectations a little. It’s not flawless; sometimes the pace can slow down. But then again, this isn’t a fine dining establishment claiming to offer “flawless service.” It’s a more accessible, more everyday and friendly Italian restaurant. And in this form, it’s very lovable.
Xemei is one of the first places that comes to mind in Barcelona when we fancy a decent pasta. It’s a relaxed, honest place that invites you back.
📍 Address: Poble Sec, Barcelona
🍽 Cuisine: Venetian-inspired Italian
🍝 Speciality: Pasta
🍷 Wine: Natural wines are strong
📌 Note: The service isn’t perfect, but the kitchen more than makes up for it.
If you truly want to experience Barcelona’s tapas, vermouth and quick bite culture, you absolutely must visit El Xampanyet. Located in the heart of El Born, right next to the Picasso Museum, this small bodega has been run by the same family since 1929 and remains one of the city’s most iconic tapas bars.
This is one of those places we particularly like to visit at lunchtime. It’s cheap, touristy, yet still one of those rare spots that manages to be tasty. The moment you step inside, you’re greeted by blue ceramic walls, old posters, and a constant buzz. There are very few tables; most people stand, leaning against a corner, eating their tapas and sipping their drinks. It’s noisy, crowded and lively — exactly as it should be.
El Xampanyet takes its name from the light sparkling white wine they make themselves. Meaning “small champagne” in Catalan, this drink is served poured from glass water bottles into wide-mouthed glasses and is truly satisfying in terms of value for money. Vermouth or beer are also available if you prefer, but you simply must try the xampanyet when you visit. For the more curious, it is also possible to ask for the aged cavas, which are not listed on the menu and are not widely known.
The food side is straightforward and risk-free. The undisputed star of the menu is anchovies.
The classic version served plain or the olive-stuffed version are both must-tries. Accompany it with pa amb tomàquet, a simple but well-made tortilla, charcuterie platters and, depending on the season, wild mushrooms or Pluma Ibérica served with Padrón peppers complete the table (or wherever you’re standing).
Being able to order half portions is a great advantage; it allows you to try more things. On our last visit, we paid a rather modest bill per person for a few tapas, xampanyet and a glass of cava — something we are no longer accustomed to in El Born.
The service team is friendly but most don’t speak English very well; in fact, things at El Xampanyet tend to be sorted out with gestures and smiles. There are no reservations, it’s first come, first served, and there’s almost always a queue at the door. But it’s worth the wait.
El Xampanyet may not be Barcelona’s “best” tapas bar; but it is certainly one of the most enjoyable, liveliest and most Barcelona-like places.
📍 Address: Carrer de Montcada, El Born
🍷 Signature: Xampanyet (homemade sparkling wine)
🍽 Highlights: Anchovies, pa amb tomàquet, Pluma Ibérica, tortilla
📌 Note: No reservations, noisy and crowded.
When it comes to seafood and tapas in Barcelona, one of the first places that comes to mind, perhaps even the first, is Cal Pep.
This legendary tapas bar, serving in El Born since 1989, once made it into the top 50 of The World’s 50 Best Restaurants list and is still going strong today with the same energy.
First impressions can be deceiving for most people. The place is small, brightly lit, a bit cramped, and from the outside looks like an ordinary neighbourhood pub. That is, until you look inside and see people hunched over their plates and the long queue at the door. That’s when you realise this place is anything but ordinary.
Cal Pep’s most distinctive feature: it has no menu. When you sit down at the bar, the waiter first asks if you have any allergies or restrictions regarding seafood. After that, it’s entirely a matter of trust. If you say “we’re open to anything,” the dishes start arriving one after another.
🍳 Spanish omelette (tortilla) is considered one of the best in town — and rightly so.
🐟 Tuna tartare remains one of the benchmark dishes.
🐙 Pulpo asado creates silence at the table with its tenderness and flavour.
🦪 Mussels, oysters, razor clams… You can order any shellfish with confidence.
🍞 🍅 Of course, the Cal Pep experience would be incomplete without pa amb tomàquet.
The entire action unfolds before your eyes: squid is fried, tomatoes are spread on bread, fish is grilled. Chatting with strangers sitting next to you on bar stools is a natural part of the experience. This is not a “relaxed dinner”; it is a shared gastronomic chaos.
On the drinks front, things are straightforward: a glass of cava, wine or a small beer (caña). No need to overdo it, the dishes speak for themselves.
Another impressive aspect of Cal Pep is that the team has remained virtually unchanged over the years. The waiters are knowledgeable, quick, and can sometimes be a bit pushy, but they know exactly what they are doing. It is advisable to politely decline anything you do not want; otherwise, the bill can easily become inflated. On our last visit, there were two of us. We have paid 106 euros on our last visit.
An interesting detail: Cal Pep also had a short-lived branch in Istanbul in the early 2000s, located inside a shopping centre in İstinye. It is not really surprising that a tapas bar associated with the street, crowds and spontaneous living could not survive long in the luxurious and enclosed environment of a shopping centre in İstinye. It is still possible to find the Turkish illustrated placemats, specially prepared for Turkey at the time, describing the recipe for Catalan tomato bread, at the establishment in Barcelona.
The name Cal Pep comes from its founder, chef Josep ‘Pep’ Manubens Figueres. Pep is a common Catalan short form of Josep — just like this restaurant does: simplifying the complex.
Yes, Cal Pep is no longer a well-kept secret. It’s crowded, noisy and you have to wait. But if you really want to experience Barcelona’s tapas culture in situ and as it is, it’s still indispensable.
📍 Address: El Born, Barcelona
🍽 Concept: Tapas & seafood without a menu
🕛 Opening hours: Lunch (Tue–Sat) / Dinner (Mon–Sat) Note: You must queue to sit at the bar — but it’s worth the wait.
In Barcelona, there are places that manage to be consistently good, worth visiting again and again; Bar Cañete is one of them. Don’t be fooled by its location just behind La Rambla — behind the graffiti-covered doors, you’ll find a lively neighbourhood restaurant with regulars, rather than a tourist trap.
The spirit of this hybrid space, combining a bar and a bistro, is quite clear: classic Catalan and Spanish cuisine, without excess but with subtle mastery. The menu is extensive, yes; but it’s not intimidating. On the contrary, there’s an appetising flow, from single bites to sharing plates, that makes you think, “Shall we try this too?” The best spots are always at the bar—both to watch the kitchen in action and to engage in brief chats with the staff. After all, this is a place that becomes even more enjoyable when sharing a plate with a stranger at the next table.
On our last visit, two of us paid €141; considering what we ate and drank, the price-performance balance was spot on.
Among the highlights, the Bocata de Calamares is undoubtedly the star: crispy on the outside, juicy squid on the inside, the right bread and the right proportions — one of the best we’ve had in Barcelona. The accompanying berenjenas con miel (eggplant with honey), jamón ibérico, navajas / almejas and the classic pa amb tomàquet quickly fill the table. Be sure to pay attention to the “Don’t miss our special” section on the menu; the daily specials are usually the kitchen’s most delightful surprises.
Drinks on the other hand are simple but potent: good selected local wines, cavas and small glasses of beer. Waiters quick, experienced and a bit “ pushy” they might be but you shouldn’t take it personally — they’re just fast-paced, high energy a service understanding exists and rhythm when you get caught up in it everything falls into place.
Perhaps what makes Bar Cañete special is this: the crowds, the noise and the hustle and bustle are not a disadvantage here, but part of the experience. Sitting side by side, glancing at plates, placing your next order by looking at the neighbouring table… It’s all part of the nature of this place.
Address: Carrer de la Unió, 17 – El Raval, Barcelona
🍽 Concept: Classic Catalan & Spanish tapas, bar–bistro hybrid
🕛 Opening hours: Monday to Saturday, lunch and dinner service
⏳ Note: To sit at the bar you must queue up in line — it is worth waiting — for a more peaceful experience reserved table option is also available.
Chef Jordi Cruz’s touch gives life to Ten’s, reinterprets the classic tapas concept with a minimal one gastro-bar aesthetic once again and. “Creativity, technical and light rebellious a spirit” motto is truly felt here: single bite-sized individual tapas dishes, suitable for sharing plates, ambitious desserts and served to the entire table Ten’s Tasting Menu.
The tasting menu is the best way to understand the character of the kitchen in one go. The Japanese-inspired tiradito (cured gilthead bream, gazpachuelo, grape, kumquat and seaweed) was the star of the evening. As for the classics: the Patatas Bravas were clean, balanced and unpretentious; the Steak tartare taco was unexpectedly striking — both technically and flavour-wise in a single bite.
With its minimalist space, calm yet focused service, and well-curated wine list, Ten’s is one of Barcelona’s “innovative but unassuming” addresses.
📍 Address: Avenida Marqués de l’Argentera 11, Barcelona
🍽 Concept: Modern / creative tapas, tasting menu
🕛 Hours: Lunch & dinner (menu hours may vary)
⏳ Note: The Tasting Menu is served to the whole table; reservations are recommended.
For those who want to experience Turkish cuisine in Barcelona with the authentic spirit of a traditional Turkish eatery, this is a real hidden gem.
In Poblenou, this small but characterful spot, inspired by Istanbul and the Mediterranean, has quickly become a favourite lunch spot for nearby office workers with its home-cooked flavours and fresh daily dishes. The menu is simple yet reassuring: olive oil dishes, daily hot meals, meze… Everything is unpretentious and sincere, just like home cooking.
The venue primarily operates as a takeaway, but there are a few tables out front on the street; it’s very pleasant to eat standing up or during a short break on a sunny day. Inside, a small deli corner greets you: natural wines, olive oils, ceramics and small details really bring the Istanbul feel to the place.
Coffee and pastries are a bonus. It’s a quiet, calm, unpretentious but very authentic place. I wish they had tea too. It’s quite different from the clichés that come to mind when you think of “Turkish cuisine” in Barcelona.
📍 Address: Roc Boronat, 102 – Poblenou
🍽 Concept: Turkish cuisine with a focus on home-style cooking · Takeaway
🕛 Hours: 08:00 – 16:30
⏳ Note: Table availability is very limited; arriving early at lunchtime is advantageous.
Sartoria Panatieri is one of the most talked-about pizza places in Barcelona in recent years. An industrial space transformed into a simple yet characterful restaurant, it’s almost always full in the evenings, bustling with an energetic and unique crowd. From the moment you walk through, you feel this is no ordinary pizza place.
The crowd is quite cosmopolitan. Italian, Spanish and English all reach your ears at once — but the language of pizza is universal. It’s quite something that a non-Italian pizzeria consistently ranks among the top spots on the Italians’ own list of the world’s best pizzerias (The Best Pizza Awards, 50 Top Pizzeria).
The craft beer selection is quite good. On the wine side, there is a short but carefully curated list: whites, reds and sparkling wines from Spain. Perfect for pairing with pizza, choose without overthinking and enjoy.
Ordering a Margherita at Sartoria Panatieri is never a boring choice — quite the opposite. Rafa Panatieri’s signature tomato sauce is soft, balanced, slightly sweet, and deep. Tomatoes, basil, garlic, olive oil… All as they should be, but together they are extraordinary. Many people come here just to eat the Margherita, and they are absolutely right.
For those seeking more “extreme” flavours, the menu is quite generous:
Before you move on to the pizza, be sure to order the charcuterie board. This is one of Sartoria Panatieri’s strongest points: they produce most of their sausages, pepperoni, and cheeses in-house, from local Gascón pigs. The phrase “from farm to pizza” truly comes to life here.
The place is crowded and fast-paced, but the team is quite relaxed. Despite the busyness, the dishes arrive quickly, and there’s always plenty of conversation. There’s no tension, just control.
Because if pizza is still such a popular topic in this city, Sartoria Panatieri is one of its strongest representatives. It makes the most sense to come in a group to try different pizzas. But a small warning: it’s difficult to get a table without a reservation.
📍 Address: Barcelona
🍽 Concept: Seasonal, sustainable, high-standard pizza & charcuterie
🕛 Hours: Evening service is busy
⏳ Note: Reservations required. The more people you come, the more enjoyable the table and the more pizza you get.
It’s no coincidence that what was once a city parking lot has become one of Barcelona’s most distinctive pizza places. The moment you step into Parking Pizza, everything tells its story: the concrete floor, the areas still marked with parking lines, the huge communal tables, the cardboard box stools designed for resting coats… Post-industrial aesthetics aren’t just decor here, they’re the very identity.
We tried the Passeig Sant Joan branch. Just like in the evening, it was packed at lunchtime; children were munching on pizza crusts, large groups of friends were sharing wine, and first dates were juxtaposed with friendships that had lasted for years. It’s truly Barcelona itself.
The secret to pizza is quite clear:
Dough fermented for 72 hours, a wood-fired oven cooking at high temperatures, and combinations built around unpretentious but good ingredients. The menu isn’t extensive, but every pizza comes from a kitchen that knows what it’s doing. Our favourite was the Pepperoni pizza; balanced oil, well-melted cheese and a flavour profile that wasn’t overpowering but satisfying. The Navarra tomato salad we had on the side was also fresh and spot on.
Starters are perfect for sharing: options such as rosemary focaccia, burrata and stracciatella quickly set the table.
The drinks menu is short but adequate: a few natural wines, beers and simple cocktails. After all, this isn’t a place for “menu reading”, but rather a quick bite and drink kind of place.
📍 Address: Passeig de Sant Joan, Barcelona
🍽 Concept: Neapolitan-style pizza with long fermented dough, sharing plates
🕛 Hours: Usually from 8 PM onwards
⏳ Note: They have several branches, and apparently one in Madrid as well. Reservations may not be accepted at every branch.
Pareidolia is one of those places in Barcelona that positions itself more as a cocktail bar than a restaurant but is also seriously ambitious with its cuisine. Its founder, Burak, moved to Barcelona after handing over his establishment in Istanbul, which was once considered one of Moda’s best bars, and created a completely different narrative here. The result is not a classic bar, but a gastro coctelería where cocktails, cuisine and ideas intertwine.
Minimalist but not cold. There’s a warm bar atmosphere within the industrial fabric. Behind the bar, there’s intense production, while in front, there’s relaxed conversation. You’re very likely to go in thinking, “Let’s have a drink and leave,” only to get lost in the menu.
Pareidolia what does it mean?
Pareidolia is the misperception of a sensation as a familiar object, pattern, or meaning. Common examples include seeing animals in clouds, seeing faces in inanimate objects, identifying familiar forms in abstract images, or believing one hears a word in a piece of music that isn’t actually there.
The name of the place perfectly encapsulates this: the tastes, aromas, and textures that seem simple at first glance create different associations in the mind after spending some time there. Neither the cocktails nor the dishes “tell everything in the first sip”; they become layered as you unfold.
Fermented spirits form the backbone of the menu. One of our favorites is their Amphora Negroni:
It is aged for 8 months in a terracotta amphora made for natural wines. Thanks to micro-oxygenation, the edges are rounded; the bitterness is softened, and the flavors transform into an earthy and mineral harmony. A touch of burnt orange peel leaves a smoky citrus aroma reminiscent of fire and earth.
In addition, cocktails paired with amber, vermouths, and Pa & Tomàquet are quite potent.
The kitchen is staffed by a chef with many years of experience specializing in Japanese cuisine. Therefore, unlike many cocktail bars, Pareidolia doesn’t just offer “accompaniment plates.” Dishes like oysters, croquettes, Hokkaido scallops, and grilled Galician rock octopus create a culinary language that complements the cocktails and inspires a desire to return.
This is a place that truly fills the cocktail bar-restaurant niche, a place with a vision, and you can feel that vision in both the glass and the plate. It’s one of the rare places in Barcelona that focuses on cocktails but is also worth visiting for food.
📍 Address: Carrer de Balmes, 246, Sarrià-Sant Gervasi, 08006 Barcelona, Spain
🍽 Concept: Gastro coctelería · Fermentation-based cocktails · Nippo-Catalan fusion cuisine
🕛 Hours: Tuesday–Saturday, 7 PM–2 AM
⏳ Note: Bar seating fills up quickly during peak hours; early hours are ideal for a relaxed experience.
