"Spanish Cuisine" Restaurants in Catalunya
With two Michelin stars, Paco Pérez’s Miramar is a destination restaurant of international standing. Here, innovation is infused with soul, resulting in cuisine that is as poetic as it is precise. An on-site bakery provides breads, pastries, and preserves, completing the experience of one of the Costa Brava’s most compelling tables.
Tapas are elevated to the pedestal in the Mont Bar. Here you can enjoy delicious snacks prepared to the highest standard by a talented team of chefs. Everything is served in an elegant yet relaxed setting by an attentive service team.
A short drive inland from the coast, Els Tinars offers an elegant countryside dining experience. Under the guidance of chef Marc Gascons, traditional Catalan recipes are reimagined with a modern sensibility, showcasing the very best of local ingredients. Outside the summer season, a thoughtfully crafted lunch menu makes this a destination for leisurely escapes.
You don't come here by chance - the restaurant has no sign and is hidden in a residential building. Once you have found it, you will be rewarded with Catalan delicacies, the menu is tailored to your taste and budget by the team.
Head chef Carles Pérez de Rozas Canut has already worked in a number of famous restaurants. In his own restaurant, he serves simple but very tasty cuisine based on the best seasonal produce. It is accompanied by craft beer and natural wines.
From the acclaimed team behind Barcelona’s Disfrutar—voted the World’s Best Restaurant 2024—Compartir offers a relaxed yet imaginative dining experience in Cadaqués. Here, contemporary creativity is seamlessly blended with tradition, making it a place where culinary excellence feels approachable and convivial.
Located within Hotel Empordà, Bistrot 1965 is the more relaxed sibling of the Michelin-starred Emporium. Run by the Jordà family, the menu celebrates Alt Empordà produce with modern flourishes, offering a single seasonal menu that reflects the region’s culinary rhythm. A place where tradition and innovation dine side by side.
Overlooking the sparkling bay of Llafranc, Casamar combines modern Empordà cuisine with breathtaking views. Run by siblings Quim and Maria Casellas, together with Ferran Lladó in the kitchen, the restaurant continues a family tradition that began 70 years ago. Expect a refined marriage of technique, creativity, and local ingredients.
Albert Ventura’s Coure balances Catalan essence with modern creativity, where precise technique serves the integrity of the product. The restaurant features two spaces: a relaxed street-level bar and a more intimate dining room below.
This restaurant in the city centre is one of the most popular restaurants in the city. Like few other places, Cañete is able to combine the modern with the traditional, be it in the decor or in the dishes that come out of the kitchen.
The Xampanyet has been around since 1929 and is one of the most legendary bars in the city. They serve litres of house flint wine and delicious tapas. It's worth arriving early so you don't have to wait too long for a table.
This tapas bar is an institution in the working-class Barceloneta district. It has been serving delicacies from the sea and the land since 1945 and is particularly famous for its "bomba", a kind of croqueta with a savoury meat filling. Reservations are not accepted.
The few seats at El Quim are fiercely contested, especially at weekends when half the city seems to gather at the Boqueria market. But it's worth joining the queue, because delicious, market-fresh tapas are served here.
A Llançà institution, Els Pescadors is devoted to seafood, with Cap de Creus lobster as its proud emblem. Siblings Lluís and Maria Àngels Fernández ensure each lobster is accompanied by its own numbered illustration—a detail that elevates dining into ritual. A celebration of the sea in all its richness.
At Sumac in Roses, chef Jordi Dalmau showcases his precision-driven cuisine, honed under the guidance of Santi Santamaría. Every dish is built upon carefully sourced local ingredients, highlighting the very best of the Empordà in an elegant, understated setting. A discreet yet essential stop for gourmets.
Nestled in the cobbled heart of Tossa de Mar’s old town, La Cuina de Can Simón has been lovingly run by the Lores-Gelpí family since 1988. Housed in a former fisherman’s cottage, the restaurant blends contemporary Mediterranean finesse with recipes steeped in tradition. Seasonal, local produce dictates the rhythm of the kitchen, resulting in dishes that feel both rooted and refined.
Drawing inspiration from the medieval Sent Soví cookbook, Marc Pérez and Tania Doblas reimagine Catalan classics with a contemporary twist. The focus is on organic, locally sourced ingredients and a clear sense of place. Still a relatively new project, La Sosenga is already gaining attention among Barcelona’s gastronomes.
Tucked within the legendary Hotel La Gavina, Candlelight is the epitome of romance and refinement. Chefs Romain Fornell and Oriol Fernández weave together French elegance and Catalan flair in dishes that reinterpret timeless classics. With its intimate ambience, this is a dining room made for lingering evenings and special moments.
Chef Armando Álvarez champions honest, market-driven cooking using seasonal ingredients. For lovers of game, Capetis a must: dishes featuring partridge, wild boar, deer, hare, pigeon and pheasant take pride of place on the menu.
Chef Oriol Casals honours Catalonia’s culinary heritage through small plates made with organic ingredients sourced from local producers. His two tasting menus reflect the region’s diversity, authenticity and charm.