A tribute to the molecular gastronomy heritage. We use high-grade Gordal olives to create a liquid-centered sphere that explodes when bitten, releasing a concentrated essence of Mediterranean botanicals, citrus, and premium extra virgin olive oil.
Tips from diners
The flavor is 10 times more intense than a regular olive. It's the perfect light companion to any of their more complex cocktails.
Our most iconic technical bite. A weightless, shatteringly crispy hollow baguette is hand-wrapped in the highest grade of 48-month aged Jamón Ibérico de Bellota. It's an explosion of textures and flavors in a single, refined bite. It's the ultimate example of the SIPS kitchen philosophy.
Tips from diners
An absolute mandatory order. The technical skill involved is mind-blowing. It literally disappears in your mouth, leaving only the incredible ham flavor.
We create our own crackers using a blend of heritage grains, seeds, and botanicals. Each variety is designed to highlight a specific flavor profile (Smoky, Acidic, Umami) and is the perfect accompaniment to our curated cheese and meat selections.
Tips from diners
They treat the crackers with the same respect as the cocktails. There's a lot of depth to the flavors. A great way to try different flavor directions.
We source the best Gillerdeau oysters and serve them raw, topped with house-made 'pearls' of yuzu and lemon. The pearls are technically designed to burst at the exact same moment as the oyster, creating a perfect balance of saline sweetness and sharp acidity.
Tips from diners
The technical precision here is amazing. The yuzu really makes the oyster flavor pop. Most refined seafood bite in Eixample.
We use a mixture of three local cheeses to create a technical dough that's ultra-thinly sliced and flash-frozen using liquid nitrogen for a unique textural experience. Served with a light drizzle of dark forest honey and white truffle essence.
Tips from diners
The texture is unlike any cheese crisp you've had. It's deeply cold and then warm. A very interesting technical experiment.
SIPS is where the science of high-end gastronomy meets the art of the cocktail. Founded by Simone Caporale and Marc Álvarez, the bar eliminates the traditional counter to create a more immersive and interactive experience. Every drink is a technical masterpiece, served in custom-designed vessels that are as much a part of the flavor as the liquid itself, earning it the title of the world's best bar.
They don't take any reservations and it's frequently named the best bar in the world. Show up 30 minutes BEFORE they open (around 6:00pm) to get a table in the first seating. Otherwise, expect a wait of over an hour.
There is no traditional bar counter here — the drinks are made in a central 'laboratory' area. Try to sit in the center chairs to see the technical preparation and the custom vessels close up.
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