Our rice is cooked in a thin layer to ensure perfect texture. We use high-quality cuttlefish ink and a concentrated rockfish fumet to create a deep, umami-rich base. Accompanied by tender pieces of flash-fried squid and a side of remarkably creamy house-made alioli.
Tips from diners
The 'socarrat' (crispy bottom) is perfect here. Mix in a little bit of the alioli to add a hit of garlic and creaminess. Best shared between two people.
We source large, world-class red prawns from the morning auction in Palamós. They are grilled briefly over high heat to preserve the delicate sweetness of the meat and the intense, mineral flavor of the heads. Finished with flakes of Maldon salt and a touch of premium olive oil.
Tips from diners
An absolute mandatory order. The flavor of the heads is incredibly intense. It's the most authentic way to start a proper seafood lunch in the port.
We source the best artichokes from Prat de Llobregat and fry them until they are remarkably light and crunchy. They are topped with a tartare of raw Mediterranean prawns seasoned with citrus and a hint of ginger. A refined study in textures and oceanic sweetness.
Tips from diners
A brilliant combination. The hot, crispy artichoke and the cold, sweet prawn is a match made in heaven. It's one of the most clever starters on the menu.
Highest grade bluefin tuna, sliced paper-thin. It is dressed with a light emulsion of local heritage citrus and finished with 'pearls' of lime that burst on the tongue. Pure, clean, and highlights the quality of the raw material.
Tips from diners
The tuna quality is excellent. It almost tastes like wagyu because of the fat content. The citrus pearls are a great technical touch that freshens up the palate.
We source wild-caught sea bass daily from the fish market. It is opened butterfly-style ('a la espalda') and grilled on the skin side. Finished with a classic infusion of extra virgin olive oil, golden garlic chips, and a touch of guindilla chili for a subtle heat.
Tips from diners
The fish is obviously top-tier quality. Simple, honest, and perfectly cooked. Great for those who want a lighter main course after heavy starters.
Opened in 2024 as part of the massive revitalization of Barcelona's Olympic Port, Eldelmar is a tribute to the city's maritime soul. The restaurant combines contemporary architectural design with a menu focused on pristine local products: wild-caught fish, artisanal rice dishes, and seasonal Mediterranean vegetables. With its expansive terrace and views of the harbor, it has quickly become a reference point for modern, elegant seaside dining.
Perfect for a sunset dinner; the views over the renovated Olympic Port are stunning. Request a table on the terrace to fully enjoy the sea breeze. It's a more modern, quiet alternative to the crowded Barceloneta beaches.
If you're booking for a special occasion, specifically ask for a 'front-line' table on the terrace. The sunset views are unbeatable. They also offer a great value 'Menú del Día' on weekdays.
Ask for a table near the glass facade for the best views over the harbor as the sun sets. It’s one of the most romantic spots in the Olympic Port.
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