Our homage to the Basque classic. We use large Gordal olives stuffed with a reduction of balsamic vinegar and high-grade L'Escala anchovies. It is finished with a touch of citrus-infused olive oil and a single piparra pepper. It's a sharp, refreshing, and technical explosion of umami.
Tips from diners
An absolute mandatory order. The flavor is far more complex than the standard Gildas you'll find elsewhere on the street. The balsamic adds a great subtle sweetness.
We source high-grade tuna from the market and hand-chop it to order. It is seasoned with house-made ginger and soy reduction and served over a thin, crispy cracker made of black sesame and seaweed. It's a clean, high-impact study in textures and oceanic freshness.
Tips from diners
The sesame crisp provides a great local crunch. It's the most refined pintxo on the menu. Order it immediately as they often sell out early in the night.
We use a sharp, creamy Catalan goat cheese, lightly grilled to soften. It is served with a thin slice of guava paste and a drizzle of local rosemary honey. A simple but perfect balance of salty, creamy, and sweet.
Tips from diners
The guava is a brilliant addition. It's a great palette cleanser between the more savory meat pintxos. The quality of the honey is clearly high-tier.
Slow-cooked duck leg, shredded and seasoned with aromatic herbs. It is piled onto a piece of toasted walnut bread and topped with a bright, acidic red currant jelly. It's a deep, earthy, and satisfying version of a classic European combination.
Tips from diners
The duck is remarkably tender. The berry reduction really lifts the flavor. It's one of the few places on Blai that uses real walnut bread, which makes a massive difference.
We use premium duck foie gras, seared briefly until golden. It is served over a piece of artisanal walnut bread with a base of slow-caramelized Granny Smith apples and a reduction of Port wine. It's a rich, decadent, and technical bite that bridges sweet and savory.
Tips from diners
An absolute mandatory order for cheese and meat enthusiasts. The apple adds a great acidity that cuts through the richness of the foie. It's shockingly good for the price.
While most bars on Carrer de Blai focus on traditional €1 skewers, Blai 9 enhanced the street's gastronomic profile by introducing 'gourmet' creative pintxos. The restaurant is known for its technical approach, using artisanal breads, unique sauces, and high-quality proteins. Each bite is designed with a focus on visual presentation and complex flavor profiles, making it a destination for those seeking a more refined experience within the lively, informal atmosphere of Barcelona's most famous pintxos trail.
Arrive early (around 7 PM) to snag a table outside; people-watching on Carrer de Blai is half the fun. It's much quieter during the week than on weekends when the street becomes a massive, high-energy party.
It's one of the few places on Blai that focuses more on 'gourmet' creative pintxos. The best way to experience it is to order a variety of 'singles' (one of each). Don't miss their sweet dessert pintxos — the chocolate and salt one is excellent.
While they do take cards, the bar service is much faster if you have small bills and coins ready, especially during the busy weekend rushes.
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