We source large local eggplants and slow-roast them until creamy. They are glazed with a mixture of Japanese white miso and local flower honey, then finished under the grill for a perfect char. Topped with toasted sesame and fresh herbs. A refined example of simple, high-impact fusion.
Tips from diners
The flavor is incredibly intense. It's often included in the tasting menu but if you can order it separately, do it. The miso quality is top-tier.
Frequently cited as the best value tasting menu in the city. Included in the menu are 11 technical courses that typically feature local Pyrenean lamb, seasonal fish from the Barceloneta market, and creative plant-focused starters. Every dish is prepared by chef Carlos Salvador himself with extreme attention to detail.
Tips from diners
An absolute mandatory order. You won't find this level of technical cooking for this price anywhere else in Barcelona. The menu changes almost every week, so there's always something new.
Made using local fresh goat and sheep cheese and infused with wild mountain mint and aniseed. It's a deep, aromatic, and less sweet version of the classic. A very unique find in the city.
Tips from diners
The mint flavor is very surprising but it works remarkably well with the goat cheese. A very unique end to a meal.
Premium local pork belly is slow-roasted for 12 hours. Served over a base of house-made quince puree and a touch of spicy Dijon mustard. It's rich, savory, and remarkably flavorful. One of the meat highlights of our menus.
Tips from diners
The skin is perfectly crispy while the meat is like butter. The quince puree is a great traditional Catalan sweet touch. A very satisfying main.
We source daily based on what's best at the market. Usually a whole sea bass or dorada, grilled to order. Served with a technical 'pil-pil' emulsion created from the fish's own collagen and local olive oil. Finished with fresh seasonal micro-greens.
Tips from diners
Ask what the catch is! They don't mess around with the prep because the fish is so fresh. The pil-pil is remarkably smooth. Great for a lighter but satisfying main.
Amaica is a 'best-kept secret' in the residential Sant Gervasi district. Founded by chef Carlos Salvador, it focus on providing a high-end tasting menu experience at a price point that is remarkably accessible. With only a few tables and a menu that changes weekly based on the best market finds, it offers an intimate, technical, and deeply honest look at modern Catalan gastronomy away from the tourist-heavy zones.
It's a tiny place with only a few tables. Booking is mandatory and should be done a week in advance for dinner. They are very strict about timing, so don't be late for your session.
It's a very intimate, quiet environment. Perfect for those who want to focus on the food and talk. The chef often comes out to explain the dishes himself, which adds a great personal touch.
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