Our most iconic seafood tapa. Small whole octopuses are lightly dusted in flour and fried at a very high heat. They are remarkably tender and packed with oceanic flavor, served simply with a wedge of fresh lemon and a sprinkle of Maldon sea salt.
Tips from diners
An absolute mandatory order. They are never chewy. The flavor is incredibly pure — don't use too much lemon, just a drop!
We source our beef from the Pirineu mountains. It is hand-chopped to order and seasoned at the bar with our house-made spicy dressing, pickles, and a touch of cognac. Served with artisan toasted brioche slices and hand-cut potato chips.
Tips from diners
Watching the waiter prepare it at the bar is part of the fun. You can choose your spice level — go for medium for the best balance.
Made with the fat and shredded meat from our best 100% Bellota hams. The bechamel is cooked for hours until incredibly silky and rich. They are double-breaded for maximum crunch and served in pairs.
Tips from diners
One of the best ham croquettes in the Raval. The ham flavor is very intense. Careful, the center is extremely hot!
We source the largest Navajas from the Delta de l'Ebre. They are grilled briefly on the plancha with a touch of extra virgin olive oil, minced garlic, and fresh parsley. They are remarkably sweet and have a 'snappy' texture.
Tips from diners
They are never sandy here. The garlic oil is very present but matches the sweetness of the clams perfectly. Great with a glass of dry cava.
A thick loin of desalted Morro de Bacallà is baked and topped with a layer of sautéed baby spinach and a drizzle of local dark forest honey. It's a shocking, brilliant combination that has been on the menu for decades.
Tips from diners
The honey sounds unusual but it's a very old Catalan tradition. It works remarkably well with the salty cod. Very rich.
Bar Cañete is one of the most beloved 'serious' tapas bars in Barcelona, a place where chefs from across the city go to eat. With its long marble bar and white-jacketed waiters, it focus on the absolute quality of the product — from wild fish to heritage meats — served in a fast-paced, noisy, and quintessentially Barcelona atmosphere that has remained unchanged for years.
Sitting at the counter (the 'Bar') is essential. It's where the action, the theatrical service, and the best vibe are. Specify 'the bar' when you make your reservation.
Even with a reservation, you might wait 10-15 minutes. Embrace the chaos — have a drink at the standing bar while you wait. It's one of the most high-energy spots in the city.
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