Our most iconic snack. A thin slice of marinated Mediterranean Bluefin Tuna belly (ventresca) is served over a light, airy foam made from toasted local pine nuts. It's a study in contrasting 'fats' — the marine fat of the tuna and the earthy fat of the nuts.
Tips from diners
It's a one-bite masterpiece. The tuna literally melts on your tongue. Don't share it — get one per person!
A sugar-sculpted lemon shell filled with a light lemon mousse, citrus marmalade, and a touch of fresh mint. It's refreshing, acidic, and a demonstration of modern pastry technique.
Tips from diners
Almost too beautiful to eat. Crack the shell with your spoon to get to the different layers of lemon inside. Very refreshing.
A perfect farm egg is cooked for 45 minutes at 62 degrees to achieve a creamy, jam-like yolk. It is served with a base of roasted potato mousse, crispy Jamón Ibérico shavings, and a generous amount of freshly shaved black winter truffle.
Tips from diners
Mix it all together immediately! The yolk becomes a sauce for the potato and the ham. One of the most comforting dishes in the city.
A whole red prawn from Palamós is briefly poached and served within a 'sea' of seaweed emulsion and a spoonful of fresh sea urchin (uni). It's incredibly saline, sweet, and oceanic.
Tips from diners
The sea urchin quality is top-tier. It adds a creamy depth to the sweet prawn. A very technical and beautiful dish.
A breast of French pigeon is pan-seared to a perfect medium-rare. It is paired with a soil of bitter cocoa, a smooth beetroot puree, and a highly concentrated reduction of its own juices. It's a sophisticated, earthy main course.
Tips from diners
The cocoa really highlights the gamey flavor of the pigeon. The beetroot adds a great sweetness. A very brave and successful pairing.
Mont Bar is the brainchild of Pedro Salillas and chef Fran Agudo (formerly of Tickets). Despite its casual-sounding name and corner location, it is a high-gastronomy destination. The kitchen focus on tiny, technically perfect bites that change weekly based on the market, earning it a Michelin star for its ability to deliver fine-dining precision in a relaxed bar setting.
The bar seating is where the action is. You get to see the precision of the kitchen team up close. Specify 'bar' when you make your reservation.
They have one of the most intelligent wine lists in Eixample, with a heavy focus on Champagne and Riesling which pair perfectly with their technical food. Trust the sommelier.
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