A creative standout. Small, tender prawns are sautéed with garlic and placed inside a warm roll with a perfectly fried egg with a runny yolk. When you bite into it, the yolk creates a rich sauce for the prawns.
Tips from diners
A messy but brilliant combination. The garlic from the prawns and the runny yolk is a match made in heaven.
Our most famous creation. The beef is roasted pink and sliced paper-thin, then piled high into a fresh, toasted baguette. It's finished with a concentrated meat reduction (jus), a touch of mustard, and a handful of crispy, fried onions for texture.
Tips from diners
The meat is incredibly tender. It's messy to eat, but the waiters supply plenty of napkins. One is enough for a hearty lunch.
A surprisingly high-quality dessert for a sandwich shop. Inspired by the famous La Viña in San Sebastián, it's creamy, slightly runny in the middle, and has a deeply caramelized, almost bitter sugar crust.
Tips from diners
It's as good as the ones you find in the Basque country. A perfect way to cut through the saltiness of the sandwiches.
A freshly made potato and onion tortilla is placed inside bread that has been rubbed with tomato and salt. It's simple, carb-heavy, and incredibly satisfying. The tortilla here is deliberately kept a bit juicy for a better mouthfeel.
Tips from diners
This is what you order when you need a 'reset'. The bread is always toasted perfectly so the outside is crispy while the tortilla is soft.
A high-end version of the Madrid classic. The squid is perfectly fried — crispy but never rubbery. It's served with a house-made alioli infused with natural squid ink, giving it a deep, saline flavor and a striking black color.
Tips from diners
The ink mayo is the secret. It makes it taste much more like the Mediterranean sea than a standard fried calamari roll.
Entrepanes Díaz is a unique concept in Eixample. The restaurant uses only waiters over the age of 50 to maintain an old-school level of service and professionalism. But while the service is traditional, the sandwiches (entrepanes) are revolutionary — gourmet, high-heat creations that elevate the humble 'bocadillo' into fine-dining-level bites.
The waiters are incredible. They are old-school professionals who have been in the business for 40 years. Watch their precision — they never miss a beat.
The place is quite small and doesn't take reservations for small groups. Arrive at 1:30pm for lunch to get a spot at the bar.
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