The Best Restaurants in Catalunya
Local produce with a focus on sustainability: the three Rica brothers, Joan and Jodie in the kitchen, and Josep as sommelier, place great emphasis on aromatic, balanced and uncomplicated dishes in their chic restaurant. The starters are in a class of their own.
Three chefs who worked together under Ferran Adrià at El Bulli are at work in the modern-styled restaurant. Their dishes are correspondingly innovative in form and texture, arranged with a special touch. But the classics are not neglected here either.
The twins Sergio and Javier Torres have created a unique refuge of good taste with their restaurant. Their delicate Mediterranean cuisine brings products and ingredients precisely to the taste, their menu is a gastronomic gourmet journey with sustainability.
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.
At Cinc Sentits - five senses - the name says it all. In this elegant Michelin-starred restaurant, the team creates a sensory experience in a class of its own. However, the focus is always on the food: the dishes are special without being complicated.
Paco Pérez cooks modern Mediterranean cuisine with Far Eastern accents in his award-winning restaurant. For him, this includes using the best local produce, which gives his dishes a special quality.
Head chef Raúl Balam is the son of cooking legend Carme Ruscalleda. Thanks to the open kitchen, you have a clear view of the talented team of the moment, who conjure up gastronomic works of art and put the different regions of Spain in the spotlight.
Chef Paco Méndez serves his very creative, contemporary Mexican cuisine here. Traditional ingredients and cooking techniques are combined with modern ones to create a new, harmonious whole. There is also an exciting selection of drinks.
Aleia is located in the "Casa Fuster" hotel, an impressive modernist-style building. It serves modern cuisine with Spanish roots, spiced up here and there with ingredients and techniques from Asia and France.
The elegant Àngle restaurant is located in the "Cram" hotel. Chef Jordi Cruz prepares his modern cuisine here using the freshest produce from the local market. The dishes are simple, yet complex and above all delicious.
As soon as you enter the Atempo, a glass of cava is pressed into your hand. Dinner is then served in an elegant dining room decorated with plants. The delicious menu was designed by star chef Jordi Cruz from the ABaC restaurant.
In the Aürt, you are practically sitting in the kitchen. You can feel the warmth - both from the stove and from chef Artur Martinez. There is a 15-course menu of the best that Catalonia has to offer, accompanied by an exciting selection of wines.
French chef Romain Fornell creates upscale cuisine here that combines typical Mediterranean dishes with classics from his home country. In addition to various tasting menus (one of which is vegetarian), you can also order à la carte.
Like his brother Ferran, Albert Adrià has also changed the gastronomic landscape of his home country. In his Michelin-starred restaurant Enigma, he serves a 25-course menu that changes every month and is based on the best ingredients and creative preparation methods.
The menu at Oria is curated by Basque star chef Martín Berasategui, who is also responsible for the other Michelin-starred restaurant in the same building, Lasarte. This elegant, spacious restaurant serves Mediterranean cuisine with Basque influences.
In this casual restaurant near the Sant Antoni market, the focus is on delicious food. It combines Mediterranean cuisine with Latin American and Southeast Asian influences. The chairs at the bar with a view of the kitchen are particularly popular.
You enter the Xerta through the lobby of the Ohla Hotel. The menu pays homage to the biosphere of the Ebro Delta in southern Catalonia. This is where chef and Ducasse alumnus Fran López comes from, as well as around 90 percent of all the ingredients used.
With its elegant modernist décor and classic food and service, Via Veneto is a timeless restaurant. The liveried waiters serve delicacies such as pressed duck or grilled turbot. The wine cellar is also impressive.
Koy Shunka means "intense seasonal flavours". These are celebrated here in the Japanese way. Chef Kideki Matsuhisa grew up with good food as the son of a sushi master and knows how to transform the finest products into explosions of flavour.
Led by Jordi Vilà, one of the foremost champions of Catalan cuisine, Alkimia explores the boundaries of traditional recipes with a thoughtful approach that bridges past, present and future. The restaurant has earned a Michelin star and three Repsol Suns for its intelligent, expressive cooking.