A highlight of our traditional menu. We use a high proportion of desalted cod and very little flour to ensure they remain light and 'fluffy'. Fried to a perfect golden crunch and served with a simple dollop of house-made honey-alioli.
Tips from diners
The honey-alioli is the secret! It adds a great modern sweet touch to a very classic snack. One of the best bunyols in the Raval.
Our most famous hot plate. Tripe, head, and trotters are slow-simmered in a rich, dark sauce with chickpeas, chorizo, and plenty of 'sofrito'. It's an intense, savory exploration into the historical flavors of the neighborhood.
Tips from diners
This is real-deal Catalan cooking. The sauce is thick and incredibly flavorful. You'll need plenty of their sourdough bread to soak it all up.
Flame-roasted peppers, onions, and eggplant are peeled and sliced, served over toasted sourdough bread rubbed with tomato. Topped with premium salt-cured anchovies from L'Escala and a drizzle of local nut oil.
Tips from diners
The smoky flavor of the peppers matches the salty anchovies perfectly. A very clean and honest dish.
Filled with a mixture of slow-roasted pork, beef, and chicken, ground to a silk-like texture. Covered in a light bechamel and baked in a traditional ceramic dish. It evokes the feeling of a Catalan grandmother's kitchen.
Tips from diners
The meat is very high quality — you can taste the Sunday roast flavor. It's a small portion, perfect for sharing as part of a tapas dinner.
We specialize in finding small producers from the Osona region. Our board typically includes longanissa, llonganisseta, and somalla, served with house-pickled seasonal vegetables and toasted bread.
Tips from diners
The quality of the longanissa is excellent. It pairs perfectly with their house vermouth. A great way to start.
Bar Muy Buenas is a love letter to Barcelona's history. Originally opened in 1924, it was meticulously restored to preserve its stunning wood carvings, marble, and etched glass. The menu focus on the 'Cuina del Raval', reviving traditional Catalan recipes that date back over a century, paired with an extensive collection of local vermouths and spirits in an atmosphere that feels like a time capsule.
The first thing you see is the etched glass and the wood — take a moment to look at the details. It's one of the few original bars left in the area. The first floor is often quieter than the bar area.
They have one of the best collections of old Catalan liqueurs in the city. Ask the bartender for a recommendation for a 'digestivo' after your meal.
Focus on the 'Cuina del Raval' section of the menu. These are heritage recipes specifically from this neighborhood that the team has painstakingly revived. You won't find them elsewhere.
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