A refined version of the Italian classic. The veal is poached at a low temperature to remain blushing pink, and the 'tonnata' sauce is made with high-quality Mediterranean tuna belly and preserved Pantelleria capers. It's finished with a drizzle of green herb oil.
Tips from diners
The sauce is much more elegant and less 'mayonnaise-like' than most versions. Perfect for sharing as a starter.
The pasta is made fresh in the kitchen every morning using high-protein flour and dozens of egg yolks for a rich, silky texture. It's tossed in a deep, dark ragu made from Oxtail (Cua de Bou) that has been braised in local red wine for over 12 hours.
Tips from diners
The ragu is incredibly intense. Ask for some fresh-grated Parmesan on top to balance the richness.
A 'Gilda' on steroids. It features a gordal olive stuffed with blue cheese, a premium Cantabrian anchovy, and a spicy piparra pepper, all skewered together and marinated in a house-made herb oil. It defines the bar's approachable but refined style.
Tips from diners
The blue cheese in the olive is an Italian twist that really works with the salty anchovy. Order one per person as a mandatory start.
Instead of a heavy cake, this is a light mascarpone cloud served with coffee-soaked savoiardi and finished with a dusting of cocoa and high-quality cinnamon (canyella), which is a nod to its Catalan location.
Tips from diners
They don't overdo the coffee, which lets the flavor of the fresh mascarpone shine through. Very light.
Showcasing local produce, the leeks are roasted until the outer skin is charred and the heart is sweet and tender. They are served over a traditional Romesco sauce made with toasted hazelnuts from Reus and ñora peppers.
Tips from diners
A great example of the 'mar i muntanya' spirit applied to vegetables. The nuts add a lovely crunch.
Opened in June 2024, Glug quickly became the most talked-about spot in Eixample. With over 620 wine references and a menu that seamlessly blends Catalan ingredients with Italian techniques, it offers a high-energy, sophisticated bar experience that is currently one of the hardest reservations to secure in the city.
With over 620 references, the wine list can be overwhelming. Don't be afraid to ask for a recommendation — they specialize in finding small-production gems from both Spain and Italy.
Reservations open one month in advance and fill up instantly. If you can't get a table, try arriving exactly at 7:00pm to see if you can snag a spot at the standing bar.
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