A genius signature dish. Paper-thin slices of raw seasonal mushrooms (typically portobello) are dressed with high-quality olive oil infused with wasabi and finished with shavings of semi-cured cheese. It's earth-shattering in its simplicity and perfectly highlights the quality of the mushrooms.
Tips from diners
You'll think 'it's just mushrooms' but it's one of the best things you'll eat in Barcelona. The wasabi is very subtle — it doesn't burn, it just lifts the flavor.
The peak of comfort food at the bar. Oxtail is braised for 12 hours until it falls apart and is served as a concentrated rectangle topped with a seared, buttery piece of Foie Gras. It's rich, savory, and incredibly deep in flavor.
Tips from diners
A very heavy dish, definitely one for sharing. The quality of the foie is excellent. Order a robust red wine to go with it.
A refined example of croquette making. The bechamel is infused with natural squid ink and small chunks of tender squid. It is breaded and fried until perfectly crispy, resulting in a saline explosion of Mediterranean flavor.
Tips from diners
Ordered by the piece. They are remarkably creamy on the inside. The black ink is a great visual touch too.
A tribute to Catalan Sunday tradition. These cannelloni are stuffed with a mixture of three roasted meats (beef, pork, chicken) and topped with a velvety, thick bechamel sauce baked until golden. It's better than most grandmothers' versions.
Tips from diners
They only serve them on certain days or seasonally. If you see them on the chalkboard, get them. The sauce is like silk.
They use only the best hand-cleaned salted anchovies from L'Escala on the Costa Brava. The bread is toasted perfectly, rubbed with 'tomàquet de penjar', and finished with Arbequina olive oil. It is remarkably simple and high-quality.
Tips from diners
The quality of the anchovy is what matters here. They are meaty and not overly salty. A perfect start to the meal.
Bar del Pla is the quintessential modern tapas bar. Located in a historic 17th-century building in the Born district, it manages to feel like a centuries-old local haunt while serving a menu that is technically precise and surprising. It is widely considered by food critics to be one of the best price-to-quality ratios in the city for creative Catalan cooking.
Even though they take reservations, they keep a few spots at the bar for walk-ins. If you're on your own or a couple, try showing up at 7:00pm for a bar seat.
The wine list is excellent, particularly the selection of 'vins naturals' (natural wines). Ask the staff for a recommendation — they know their producers personally.
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