Our tortilla is made fresh daily following a 100-year-old family recipe. It features slowly confit'd potatoes and onions in olive oil, mixed with farm eggs and generous pieces of smoky, spicy chorizo. It is served at room temperature, as is traditional in Spanish bodegas.
Tips from diners
It's one of the few places where the tortilla doesn't feel dry. The chorizo adds a great hit of fat and smoke. Ask for a slice from the center if you like it more moist.
Frequently cited as the best in the Born. We source high-grade anchovies from the Cantabrian Sea, clean them by hand, and marinate them in a house-made botanical vinegar with minced garlic and fresh parsley. They are bright, saline, and the perfect companion to our house sparkling wine.
Tips from diners
The quality of the vinegar is what makes these stand out. They are remarkably fresh. Mop up the leftover oil and vinegar with their bread — it's the local way.
We use traditional 'Pa de Vidre' (crystal bread), toasted until incredibly light and crunchy. It is rubbed with the pulp of 'tomàquet de penjar' (hanging tomatoes), seasoned with flakes of sea salt, and a generous pour of premium extra virgin olive oil. It is simple but serves as the backbone of every meal.
Tips from diners
Mandatory side. The bread here is remarkably light and never gets soggy from the tomato. Use it to scoop up any remaining sauce from the other tapas.
We source a 12-month aged Manchego from La Mancha and a sharp, creamy Cabrales blue cheese from Asturias. Served with traditional 'picos' (small breadsticks) and a touch of local quince paste (membrillo) to balance the intensity.
Tips from diners
The Cabrales is very strong — only for true blue cheese lovers! The Manchego is the perfect safe bet. Both are obviously high-quality selections.
We source the highest quality Cecina (cured and smoked beef) from the León region. It is sliced thin and served simply with a generous pour of fruity Arbequina extra virgin olive oil and a sprinkle of Maldon salt. It's a deep, savory alternative to traditional ham.
Tips from diners
A great change from Jamón. The smoke flavor is very subtle but distinct. It pairs surprisingly well with the sweeter Xampanyet wine.
Founded in 1920, El Xampanyet is one of Barcelona's most beloved and atmospheric tapas bars. Located on the historic Carrer de Montcada near the Picasso Museum, it has remained largely unchanged for generations. Known for its blue-tiled walls, marble-topped counters, and buzzing, crowded environment, it serves a simple but perfected menu of traditional Catalan and Spanish bites, all centered around its signature house-labeled sparkling wine.
Don't just order a glass — order the 'Xampanyet' bottle. It's their house-labeled sparkling wine, slightly sweet and very refreshing. It's the reason most people are here. They also serve a great house vermouth.
It is eternally crowded. If you want any chance of a standing spot at the counter, arrive 15 minutes before they open. Otherwise, be prepared to stand in the doorway with your glass. It's part of the authentic charm.
There is no formal queue; you just have to be assertive and catch a waiter's eye to secure a spot at the bar or a standing table. It's part of the authentic charm.
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