Martín Berasategui's space in the Monument hotel has become a must among restaurants not only in the city but in all of Catalonia and Spain.
Food prepared with the loving care of a family and aided in survival by modern technology. The best way to start is with a sampler plate featuring three beautiful.
Gresca gained a reputation as the leader of the 'bistronomic' movement, where restaurants squeezed whatever they could from product quality and inspiration.
Chef Paco Pérez has earned two Michelin stars for Enoteca – now it's not just another restaurant at the Hotel Arts, but a heavyweight in Barcelona in its own right.
With El Bulli closed, what its former chefs Oriol Castro, Eduard Xatruch and Mateu Casañas offer in Disfrutar is pure techno-emotional cooking that's a reminder of the mothership.
Alkimia is divided into two parts: a modern gastro restaurant that is not so much a typical eatery but a casual restaurant.
A century-old seafood restaurant, and among the first that opened in the old fishing neighbourhood, Can Ros has adapted admirably to 21st-century tastes.
Raül Balam has earned his second Michelin star with this leading hotel restaurant. The concept is impeccable, innovative – and very Catalan.
For an incredible tasting menu of seven or ten dishes, accompanied by two desserts, all done with maximum precision and which change with the seasons. all you can taste.
Albert Raurich creatively showcased the close relationship between Asian and Spanish tapas with such high quality and innovation.