Our signature luxury tapa. A large Atlantic oyster is served warm with a rich, gelatinous reduction of Catalan pig's trotters and a hint of fresh seaweed. It's an explosion of contrasting textures and deep umami flavors.
Tips from diners
A mandatory order. The way the oyster juice mixes with the pork fat is incredible. It perfectly defines what Besta is about.
Galician hake is cooked until it flakes perfectly and served over a combination of traditional Basque 'pil-pil' (emulsified fish gelatin and oil) and a bright, herb-rich green sauce. It's a refined example of the quality of the raw material.
Tips from diners
The fish is so white and flaky it almost looks unreal. The sauce is perfect for dipping bread. One of the best fish dishes in Eixample.
Using the traditional almond-heavy base but updated with a light lemon and cinnamon foam and finished with a crumble of traditional 'carquinyolis' (Catalan almond biscuits). It's the perfect sweet end to the fusion exploration.
Tips from diners
It's much lighter than the traditional heavy cake. The citrus foam makes it very refreshing after a meal of rich seafood and meat.
We source the largest mussels from the Galician rías and steam them briefly. They are served with a vinaigrette of 'piparras' (spicy pickled Basque peppers) and traditional Catalan herbs, providing a bright, acidic, and slightly spicy finish.
Tips from diners
The piparras provide a great 'zing'. It's much more interesting than a standard marinara sauce. Great with their white wine selection.
Large Atlantic razor clams are grilled and topped with seared rounds of beef bone marrow. It is finished with a zest of lemon and a dash of yuzu juice to cut through the incredible richness of the marrow.
Tips from diners
The combination of the sea and the land (marrow) is very typical of their style. It's very rich, so share it between two people.
Besta is the collaborative project of Carles Ramon and Manu Núñez. Their kitchen is a dialogue between their home regions — Galicia and Catalonia. It's a high-energy, creative space in Eixample that treats premium seafood and meats with a combination of traditional respect and modern, playful techniques.
Ask for a seat at the bar. You can watch the chefs prepare the intricate plating and talk to them about the ingredients — they are very friendly and passionate.
Their wine list focuses on small producers from both Galicia and Catalonia. They have some incredible Albariños that you won't find anywhere else in Barcelona.
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