A signature dish. The filling is made with a rich bechamel infused with natural squid ink and small chunks of tender squid. It is breaded and fried to a perfect golden-black crisp. It's an explosion of saline, oceanic flavor.
Tips from diners
These are some of the best in the city. The contrast between the black interior and the golden crust is beautiful. Order two per person.
Perfectly seared pieces of premium beef sirloin (solomillo) are served over a slice of toasted bread that has been rubbed with tomato and finished with high-quality olive oil and Maldon sea salt. It's a refined example of the quality of the beef.
Tips from diners
Ask for the beef 'poco hecho' (rare) to appreciate the tenderness. The salt really brings out the flavor.
Toasted coca bread is rubbed with hanging tomatoes and finished with premium olive oil. It is topped with two large, hand-cleaned salted anchovies from L'Escala. It defines the restaurant's commitment to ingredient quality.
Tips from diners
The anchovies are massive and cleaned perfectly. This is the gold standard for Pan con Tomate in Barcelona.
Fresh from the daily market, these razor clams are grilled briefly on the plancha with a simple dressing of olive oil, garlic, and fresh parsley. They are tender, sweet, and taste like the Mediterranean sea.
Tips from diners
Make sure they are cleaned well — at Paco Meralgo they always are. They should be just barely opaque, never rubbery.
A highly prized cut known for its intense marbling. It is grilled over high heat to render the fat, resulting in a succulent, flavorful piece of meat. It is traditionally served with a handful of flash-fried spicy Padron peppers.
Tips from diners
The fat on the secreto is incredibly sweet. It's a rich dish, so share it between two people alongside some lighter tapas.
The name is a play on 'para comer algo' (to eat something). Since opening in 2002, Paco Meralgo has set the standard for the 'Alta Taberna' (High Tavern) in Barcelona. It focuses on excellent raw materials — particularly seafood and Iberian meats — prepared simply to highlight their natural quality in a lively, bustling atmosphere centered around a long bar.
Sitting at the bar is the best experience. You can see all the fresh seafood on display and watch the chefs work. Mention it when you book!
The kitchen stays open until 12:30am, making it one of the few high-end spots in Eixample for a proper late dinner after a show.
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