A crowd-favorite dish where the eggplant is sliced into thin 'fries', lightly battered, and fried until perfectly crispy. It is drizzled with local honey and finished with a fresh lime zest that cuts through the sweetness and oil.
Tips from diners
Even people who hate eggplant love this. The lime makes it very refreshing. Perfect to share with the whole table.
A traditional Catalan dish similar to paella but using noodles (fideos). At Tapeo, it's made with a highly concentrated fish stock and tender pieces of cuttlefish. It's served with a side of creamy, hand-made alioli.
Tips from diners
The 'socarrat' (crispy bits) at the bottom of the pan is the best part. Mix the alioli in slowly to find your perfect balance.
A rich dark chocolate ganache is served with crispy bread 'croutons', a generous drizzle of premium extra virgin olive oil, and a sprinkle of Maldon sea salt. It's the ultimate sophisticated version of 'Xocolata amb pa'.
Tips from diners
The salt and the oil completely change how you taste the chocolate. It's a very adult dessert that isn't too sweet.
A fresh market salad featuring escarole, tuna, and anchovies, all dressed with a rich 'Xató' sauce (made with toasted almonds, hazelnuts, and dried peppers). It's a classic flavor of the coastal regions south of Barcelona.
Tips from diners
The sauce is very thick and savory, almost like a pesto but with more earthy, smoky notes.
High-quality Iberian pork ribs are slow-cooked for 12 hours until incredibly tender. They are glazed with a mixture of honey and grain mustard, then finished on the grill for a smoky, caramelized exterior.
Tips from diners
The meat literally slide off the bone. The mustard gives it a nice tangy kick that balances the sweet honey.
Chef Daniel Rueda and his team have created a local favorite in the narrow streets of the Born. Tapeo focus on taking traditional Catalan and Spanish recipes and refining them with modern techniques and the best ingredients from the nearby Santa Caterina Market. It's a small, bustling space where the open kitchen is the star of the show.
The space is tiny and very popular. Always book at least 2-3 days in advance, even for a weekday lunch. They have two restaurants now (one in Born, one in Gràcia), so make sure you go to the right one!
Ask for a seat at the bar. You can watch the chefs prepare the tapas right in front of you — it's like a food theater.
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