We source the highest quality hand-cleaned anchovies from the iconic fishing village of L'Escala. They are seasoned with a touch of botanical house-vinegar and olive oil, served at room temperature with high-quality capers. Saline, savory, and very fresh.
Tips from diners
An absolute mandatory order for any vermouth session. They are much more delicate than any canned version. Eat them slowly with their house-made crackers.
We specialize in finding small producers from the Pyrenees and the Osona region. Our board typically includes aged Mahón cheese, a creamy raw-milk goat cheese, and hand-cut Iberian ham and somalla sausage. Served with house-made jams and toasted bread.
Tips from diners
The staff are incredibly knowledgeable about the origins of the cheeses. Each one is a discovery. Best shared between two or three people.
We use traditional 'bread of glass' toasted until incredibly light and crunchy. It is rubbed with the pulp of ultra-ripe 'tomàquet de penjar' tomatoes, seasoned with flakes of sea salt, and a generous pour of premium extra virgin olive oil. A refined example of simple quality.
Tips from diners
A mandatory side for any of their tapas. The bread never gets soggy and the quality of the olive oil they use is remarkable.
We source the best local green asparagus and grill them simply with sea salt and a touch of garlic oil. Finished with a handful of toasted, crushed Catalan almonds for a great textural contrast. A light, fresh, and honest vegetable plate.
Tips from diners
The char from the grill is exactly what you want. The almonds add a wonderful nutty sweetness. Perfect as a lighter tapa between meatier plates.
Two large farm-fresh eggs are fried in olive oil and served over a mountain of hand-cut, golden potato chips and a layer of our signature Iberian ham. The yolks are intentionally kept runny to create a rich sauce when mixed.
Tips from diners
Mix it all together immediately! The combination of the egg yolk and the salty ham is incredible. It's a massive portion, best for sharing.
La Bodegueta de Gràcia is a place that feels like it has always been there. With its wine barrels, tiled walls, and bustling counter, it is the quintessence of a local Gràcia bar. Originally opened in 1940, the focus has remained on simple, high-quality tapas and a curated selection of local wines and vermouths, served with unpretentious warmth and a decidedly local spirit.
It's a very local spot. If you want the real Gràcia experience, sit at the small barrels in the front area. It's great for people-watching on Torrent de l'Olla.
They don't take many reservations for the bar area. Show up early (around 7:30pm) to secure a spot before the local rush at 9:00pm. On weekends, the terrace is highly coveted.
Page last updated: