Our homage to the most classic Catalan dish. A large, artisan-made pork sausage (botifarra) is grilled until juicy and served with sautéed white beans specifically from the volcanic soil of Santa Pau. Finished with a touch of garlic and parsley oil. It's high-quality comfort in a single plate.
Tips from diners
The beans are so creamy they almost melt. This is the best version of this dish I've found in Gràcia. It's a massive portion, best shared as part of a larger meal.
Frequently cited as the restaurant's best-seller. We source local Catalan lamb, seasoned only with sea salt and grilled over holm oak charcoal. Served with golden-roasted potatoes and a side of our remarkably thick, house-made alioli. Simple, rustic, and perfectly cooked.
Tips from diners
An absolute mandatory order. The flavor of the charcoal is what makes it stand out. Make sure you don't use a fork for the alioli — use it for the potatoes and the meat itself!
Our recipe has remained unchanged for 40 years. A thick, silky custard infused with cinnamon and lemon zest, topped with a generous layer of sugar that is caramelized to order using a hot iron. It is perfectly creamy and provides a clean, non-sweet end to the meal.
Tips from diners
Don't bother with the other desserts. This is the real deal. The crack of the sugar when you hit it with your spoon is the best sound in the restaurant!
We roast whole vegetables over charcoal until the skins are charred, then peel and slice them. They are seasoned with extra virgin olive oil and topped with premium desalted anchovies from L'Escala. A beautiful, high-impact seasonal starter.
Tips from diners
The smokiness from the charcoal is the first thing you notice. The quality of the oil is excellent. A great lighter option before the heavy meats.
For adventurous food travelers. We souce high-quality land snails and bake them in a 'llauna' (flat metal tray) with plenty of black pepper, herbs, and a touch of brandy. Served with alioli for dipping. It's a deep, earthy study in local tradition.
Tips from diners
The seasoning is very intense. If you've never tried snails, this is the place to do it — the 'llauna' style is much more flavorful than the French version.
Established in 1978, El Glop is a landmark for those seeking authentic, unpretentious Catalan comfort food. Located in the heart of Gràcia, this traditional tavern is famous for its 'brasa' (charcoal grill) and its commitment to rustic family recipes. From festive seasonal calçotadas to hearty grilled sausages and snails, it offers a warm, high-energy atmosphere that has made it a favorite for local families for over four decades.
It is eternally popular, especially with locals on Sundays. Reservations are highly recommended for weekend lunch. If you visit in winter (January-March), specifically ask for their seasonal 'Calçotada' menu.
It's a very casual, high-energy spot. Great for large groups or families as the space is huge and the portions are designed for sharing. If you're a small group, the front room near the grill has the best atmosphere.
They are famous for their 'calçotades' in the winter. If you visit between January and March, ordering the grilled calçots with romesco sauce is mandatory.
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