Because of the owner's heritage, the desserts here are not an afterthought. This platter features a selection of the day's fresh pastries, which might include their famous 'Xocomon' (chocolate globe), seasonal fruit tarts, or house-made truffles.
Tips from diners
Save room for dessert! Most paella places have basic desserts, but here it's half the reason people come. Ask to see the dessert tray before you order.
An alternative to rice, using thin, toasted vermicelli noodles cooked in the same intense seafood stock. It is served with a side of house-made alioli that is remarkably creamy and pungent. It's often cited as one of the best fideuàs in the city.
Tips from diners
If you've had paella before, try the fideuà here. The way the noodles stand up on the pan shows it's been cooked perfectly. The alioli is mandatory.
Our most iconic dish. We use high-grade rice cooked in a thin layer over powerful burners to achieve maximum 'socarrat' (the crispy bottom). It's packed with the flavor of a concentrated rockfish fumet and topped with fresh prawns, mussels, and pieces of monkfish. It's designed to be eaten directly from the pan.
Tips from diners
Use a wooden spoon to scrape the bottom of the pan — that's where the best flavor is! The layer of rice is very thin, which is exactly how a real paella should be.
Directly from the local fish market. These sardines are grilled briefly with nothing but extra virgin olive oil and coarse flaky salt. They have a smoky, intense flavor that perfectly matches the beachside setting.
Tips from diners
Eat them with your hands! The skin is crispy and the meat is incredibly juicy. Order a cold bottle of white Penedès wine to go with them.
A hollow, incredibly crispy bread 'cushion' (pan soplado) is rubbed with fresh tomato and topped with high-quality acorn-fed Jamón Ibérico. It shatters in the mouth, delivering all the classic flavors in an elegant, airy format.
Tips from diners
It's a very clever take on Pan con Tomate. One order comes with 4-5 pieces. It's the perfect light start while you wait for the rice.
Founded by Joan Escribà, a member of the legendary Escribà pastry family, this restaurant has redefined the 'xiringuito' (beach bar) experience. Located on Bogatell Beach, it offers some of the most consistent and highly-regarded rice dishes in the city, served in a vibrant, casual, but expertly managed space that seamlessly blends high-end seafood with the relaxed spirit of the Mediterranean coast.
The restaurant is split into several sections. Try to book a table on the front terrace (the 'Arena' section) for the best beach views and proximity to the open rice kitchen.
This is one of the most popular restaurants in Barcelona. Book at least 2 weeks in advance for a weekend lunch. They are very strict with their sitting times, so arrive on time!
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