We source the best seasonal wild mushrooms (ceps, chanterelles, or oyster mushrooms) and hand-chop them into a tartare. Seasoned with house-made white miso and served with a liquid egg yolk from an organic local farm. It's an explosion of earth and savory depth.
Tips from diners
An absolute mandatory order. The flavor is incredibly rich but the texture remains light. Mix the egg yolk thoroughly into the mushroom for the best experience.
We use heritage pork belly, cured for 24 hours and then slow-roasted until the skin is perfectly crispy and the meat is tender. Served over a silky, acidic quince puree and finished with a hit of spicy house-made mustard. It's comfort food at its most technical.
Tips from diners
The skin is remarkably crispy. The quince adds a great sweetness that cuts through the richness of the pork. Pair it with one of their more robust natural red wines.
A rich, silky ganache made from 70% dark cocoa and organic cream. It's finished with a generous drizzle of spicy extra virgin olive oil and a few flakes of Maldon sea salt. A refined version of contrast. A clean, non-sweet end to the meal.
Tips from diners
It's a very rich but balanced dessert. The oil adds a great fruitiness to the dark chocolate. Best paired with one of their sweet dessert wines.
We source baby heirloom carrots and roast them with honey and spices until they are deeply caramelized. Served over a base of creamy ricotta that we smoke over pine wood. Finished with toasted pumpkin seeds for crunch. A beautiful, high-impact seasonal dish.
Tips from diners
Even meat eaters love this. The smoked ricotta is addictive and the carrots are so sweet they almost taste like dessert. It's a great example of their vegetable-forward philosophy.
Wild sea bass is cured for 2 hours in a citrus and herb salt. Sliced thin and served with house-pickled radishes and a selection of wild herbs foraged from the local hills. It's a fresh, bright study in botanical flavors and high-quality seafood.
Tips from diners
A very elegant version of a classic. The herbs change every week so it's always worth ordering to see what they've found. Great for a lighter but high-end selection.
Launched in late 2024, Fugaz represents the new wave of Barcelona 'micro-bistros'. The kitchen is led by chefs who prioritize self-produced ingredients and direct relationships with small-scale farmers. The menu is intentionally short and ever-changing, reflecting the exact peak of the season. With its minimalist decor and high-quality artisanal approach, it has quickly become a favorite for the city's savvy natural wine enthusiasts.
The wine list is small but highly curated, focusing on small producers from Penedès and Priorat. Don't be afraid to ask for a recommendation — the staff are very knowledgeable about natural wines and love sharing the stories of the producers.
It's a very intimate space, only about 15 seats. Reservations are highly recommended even for lunch. Great for a casual but high-end date night where the focus is entirely on the food and wine conversation.
The menu is very short and changes almost daily based on market finds. Follow their social media for the day's special before you head over.
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