Canyí's take on the classic. Large chunks of local Agria potatoes are twice-fried for a serious crunch. They are served with a smoky salsa brava and a light, citrus-infused alioli that cuts through the heat.
Tips from diners
Ask for extra sauce! The citrus alioli is what makes these stand out from the hundreds of other versions in the city.
The standout signature dish. Instead of a ground patty, this uses real oxtail (cua de bou) braised until it falls apart. It's served in a toasted brioche bun with house-made kimchi and a dab of sesame mayo. It perfectly encapsulates the bar's fusion of tradition and trend.
Tips from diners
One is enough for a large snack, but you'll probably want two. The kimchi is mild but gives a great acidity to the rich meat.
For those who want a taste of traditional Catalan offal without committing to a full meal. It's a rich, gelatinous stew of tripe and calf's head/foot, cooked with chickpeas and spicy paprika, served in a small 'cassoleta'.
Tips from diners
The portion is just right for sharing among 2 or 3 people as a 'dare' dish or a deep dive into local culture.
Fresh green asparagus is grilled quickly to maintain its snap. It is paired with a deconstructed Romesco sauce served as an airy foam, giving all the flavor of the traditional nut-and-pepper sauce without the heaviness.
Tips from diners
The foam is very clever. It's much lighter than traditional Romesco so you can really taste the freshness of the asparagus.
High-quality 'cecina' (air-dried beef) from León, sliced nearly transparent and served at room temperature. It is finished with a few drops of white truffle oil and a sprinkle of Maldon salt, intensifying its naturally nutty profile.
Tips from diners
It's a great alternative to ham if you want something leaner but just as flavorful. Pairs perfectly with a glass of robust red wine.
Bar Canyí is part of the new wave of Sant Antoni's 're-bodegas' — historic spaces revitalized with a modern vibe. It blends raw, traditional Catalan and Castilian recipes with creative twists like kimchi or brioche. The atmosphere is defined by its extensive vinyl collection and a dedication to high-quality local products and small-batch vermouths.
The vinyl collection is serious. If you have a request, ask the bartender — they are usually happy to spin some local 70s rock or classic jazz.
They serve a fantastic local vermouth from Reus. Order it 'completo' with an olive and orange slice for the full experience.
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