"Spanish Cuisine" Restaurants in Barcelona
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.
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.
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.
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.
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.