Large octopus legs are grilled on the plancha until smoky and tender. They are served over a light, airy foam of buttery potatoes infused with black winter truffles. Finished with a dash of smoked Pimentón de la Vera.
Tips from diners
An absolute mandatory order. The octopus is remarkably tender. The truffle foam is subtle but adds a great layer of luxury.
We source our suckling pig from Segovia and slow-roast it for 24 hours at a low temperature before finishing it at a high heat to achieve a paper-thin, incredibly crispy skin. It's served with a refreshing ginger and apple reduction that cuts through the rich fat.
Tips from diners
The skin is unbelievable — it's like a sheet of glass. The ginger in the sauce is a great modern touch that really works with the pork.
A beautiful arrangement of seasonal grilled vegetables (peppers, leeks, asparagus) assembled in a terrine and served with our own house-made, nut-heavy Romesco sauce. A perfect vegetarian option that doesn't compromise on flavor.
Tips from diners
The Romesco sauce is fantastic — one of the most authentic in the city. The vegetables still have a great 'bite' to them.
Two oversized cannelloni filled with a mixture of roasted meats (beef and pork) and seared foie gras. Topped with a silky, light bechamel sauce and baked until just golden. It's a rich, deep expression of Catalan heritage.
Tips from diners
The foie gras makes it much more decadent than the regular home-cooked version. The sauce is perfectly smooth.
We source our tuna daily from the L'Ametlla auction. It's hand-chopped to order and seasoned with fresh lime, a hint of ginger, and served with a base of creamy Mediterranean avocado. It's clean, refreshing, and highlights the product quality.
Tips from diners
A very fresh starter. The tuna quality is top-tier. Great for sharing between two people as a light start.
From the successful group behind Arcano, Bornès brings a modern touch to heritage recipes. The restaurant is located in a beautifully restored space and focuses on the high-quality product of the local markets, presented with contemporary elegance. It is a bastion of 'modern traditionalism', where the focus is on the soul of the product rather than purely on technical avant-garde.
It's a large restaurant so it's easier to get a table than many other spots in the Born, but booking on weekends is still recommended. Great for larger groups.
The renovation of the space is stunning — exposed brick and high ceilings. It manages to feel both historic and modern. Great for a significant dinner.
Their lunch set menu is arguably one of the best value-for-quality options in El Born. It allows you to experience their refined cooking at a much more accessible price point than dinner.
Page last updated: