We use a blend of three local artisanal cheeses, melted precisely between slices of house-made buttery brioche. It is infused with high-grade white truffle oil and served with a small cup of concentrated forest mushroom dashi for dipping. It's comfort food at its most technical.
Tips from diners
The mushroom dashi is a game changer. It makes the sandwich feel like a full technical dish. One of the best snacks in the Born area.
Frequently cited as the best pastrami in the city. We source premium beef, marinate it in our secret spice blend, and smoke it for three full days. It's sliced thin and served warm on toasted sourdough bread with house-made pickled cabbage, melted cheese, and a hit of spicy mustard. A refined example of savory depth.
Tips from diners
An absolute mandatory order. The flavor of the smoke is incredible. It's fairly large, so great for sharing between two people while you enjoy the theatrical cocktails.
Thin, crispy artisan tartlet shells filled with a mixture of premium smoked salmon, house-made lemon-herb cream, and technical citrus 'pearls' that explode on the palate. It's a light, fresh, and high-impact appetizer.
Tips from diners
Very delicate. The citrus pearls really freshen up the rich salmon. A great way to start before moving on to the heavier sandwiches.
We specialize in finding small-batch cheeses from the Cadí-Moixeró region. Our board typically includes a raw-milk goat cheese, an aged sheep cheese, and a creamy blue, served with our house-made fruit jams and toasted local almonds.
Tips from diners
The goat cheese is remarkably fresh and the jams are not too sweet. Perfect for a groups sharing drinks.
We focus on quality producers from the Guijuelo region. This board typically includes a selection of 36-month aged Jamón Ibérico de Bellota, longanissa, and lomo, served with traditional sourdough bread rubbed with tomato.
Tips from diners
The ham quality is top-tier. Watching the staff carve it is part of the experience. Best paired with one of their more classic-style cocktails.
Paradiso is a global destination for cocktail lovers. Entering through a refrigerator door in a small, traditional-style pastrami shop, you discover a stunning, wave-like wooden interior. Led by the visionary Giacomo Giannotti, the bar is world-famous for its theatrical, high-concept cocktails and an atmosphere that perfectly blends sophisticated technicality with welcoming energy.
They don't take reservations and the queue is long. The best strategy is to show up 15-20 minutes BEFORE they open at 5:00pm (or 4:00pm on weekends). On busy nights, the wait can be 2-3 hours.
Don't just stay in the main bar. If you're lucky and the group is small, they might offer you a seat in the 'Macallan Room' hidden further back. It's a completely different, even more exclusive vibe.
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