We use single-origin anchovies from the 00 fileting category. The bread is 'pan de cristal' rubbed with the heart of sun-ripened tomatoes and finished with premium arbequina oil. It's a simple, high-impact study in quality and tradition.
Tips from diners
The anchovies are so desalted they almost taste sweet. The oil quality is arguably the best in a Barcelona restaurant. Worth every cent.
Frequently called the best prawns in the world. We source from the morning auction in Palamós and cook them briefly on one side only using a low-temperature plancha. This preserves the sweetness of the meat while allowing the head juices to reach an almost custard-like consistency. It's a refined example of Zafra's philosophy.
Tips from diners
An absolute mandatory order. The price is high, but the quality is unmatched. Sucking the heads is essential — that's where the best flavor is.
Large 'navajas' are grilled for just 30 seconds to retain their sweetness and texture. They are finished with a dash of lime juice, fresh mint, and a touch of chili. It's a modern, bright take on a classic Catalan tapa.
Tips from diners
They are never 'rubbery'. The mint is a brilliant addition that really freshens up the palate between richer dishes.
A whole fresh sea urchin is filled with its own creamy roe and topped with a generous spoonful of premium Imperial Caviar. It's cold, saline, and incredibly rich. A pure burst of oceanic extravagance.
Tips from diners
Only order this if you love the taste of the sea. The saltiness from the caviar and the creaminess from the urchin is a legendary combination.
The entire fish, including the head and fins, is lightly dusted in flour and fried at a very high temperature. The meat remains incredibly succulent while the fins become crispy like chips. It's a technical demonstration of frying and a stunning piece of table theater.
Tips from diners
Eat the fins! They are literally like savory chips. The meat is very white and delicate. Great for sharing between two people.
Directed by Rafa Zafra (formerly of El Bulli), Estimar is a temple of maritime product excellence. Tucked away in a narrow alley in the Born, it consists of a beautiful open kitchen where the day's catch is displayed on ice like jewels. The philosophy is one of minimal intervention: sourcing the absolute best from the Gotanegra family (legendary fishmongers) and treating it with high-level technical skill and respect.
Reservations are very difficult to get. They open 30 days in advance at midnight. If you're a single diner or a couple, ask for a seat at the bar to watch the chefs work with the fish.
Don't be afraid of the daily specials. Whatever is on the board that day is what Rafa found freshest at the auction. Trust his judgment over the printed menu.
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