We treat the staple olive as a technical project. Premium Gordal olives are marinated for 48 hours in a mixture of local extra virgin olive oil and house-made light miso paste to enhance their natural umami. Finished with a touch of citrus zest and fresh botanical herbs. It's deep, savory, and remarkably complex.
Tips from diners
The miso really adds a great depth that you don't get in a regular olive. An absolute mandatory order for the start of your experience.
We specialize in finding small producers from the Osona region. Our board typically includes hand-carved 36-month aged Jamón Ibérico de Bellota, thin slices of somalla, and a technical 'air-bread' rub with local ripened tomatoes. It's heritage product meet modern presentation.
Tips from diners
The ham quality is excellent for a cocktail-focused bar. The air-bread is a great technical touch that keeps it light. Perfect for sharing.
A mixture of Marcona almonds and local hazelnuts, toasted in-house and seasoned with scorched wild thyme and fresh orange zest. Served warm to release the essential oils. It's the ultimate aromatic salty companion to any drink.
Tips from diners
Simple but incredibly aromatic. The scorched thyme smell is the first thing you notice when it hits the table. Great value.
Our bakers create these crackers in-house using heritage grains and toasted seeds. They are served with a seasonal dip created in our fermentation lab, typically based on local fruits like pear or fig and technical botanical oils. High-impact flavor in a small package.
Tips from diners
The crackers are so crunchy they almost shatter. The dip is unlike anything else — very complex acidity. A great way to try their technical side.
We use a blend of three local goat and sheep cheeses to create a technical dough that we slice to transparency and bake until perfectly airy. Finished with a light mist of white truffle oil. It's rich, intense, and weightless.
Tips from diners
They literally melt on your tongue. The truffle is subtle but matches the richness of the cheese perfectly. A very cool technical snack.
Monk is the second venture from the SIPS founders, Simone Caporale and Marc Álvarez. Hidden behind an unassuming neighborhood supermarket, it is a stunning space that uses light and geometry to create a completely unique atmosphere. The cocktail program mirrors the SIPS philosophy but with a specific focus on different technical perspectives and a soundtrack that is meticulously curated to the environment.
Don't look for a bar sign — look for the neighborhood supermarket at Carrer dels Abaixadors 10. Walk through the supermarket and ask for 'Monk'. It's one of the best speakeasy reveals in the city.
They don't take any reservations. Show up right when they open (around 7:30pm) to avoid a long wait. The back room has a beautiful light installation by James Turrell — try to spend some time there.
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