The 41 best restaurants in Barcelona

What is it? 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, where diners flock to marvel at the head chef's creativity.

Why go? It's the first restaurant in Barcelona to boast three Michelin stars. In the kitchen daily is Italian chef Paolo Casagrande, who adds his own stamp of high elegance and creativity to dishes such as apple millefeuille, foie gras, and European eel. The surprising aesthetic compliments the combination of amazing flavours.

What is it? Can Boneta surprises with its highly imaginative treatment of Catalan tapas and small dishes. 

Why go? Cuisine treated by the loving care of family and assisted into existence by modern technology. The best way to start is a sampler plate featuring three gorgeous items that might include a glass of 'salmorejo' (similar to gazpacho), a garden-fresh tomato salad, and toast with brie and 'sobrasada' spread. For your main, plump for pasta with bacon and mushrooms or cod with ratatouille – always an excellent Catalan dish. 

What is it? Gresca gained a reputation as the leader of the 'bistronomic' movement, where restaurants squeezed everything they could out of product quality and inspiration, with one eye on the set lunch menu and the other on the creativity of the dishes. Good food, simply put. 

Why go? Rafa Penya has become an undisputed leader in the world of gastronomy, a daring chef with enormous creativity, yet his dishes are still consistently recognisable and delectable. Take the octopus with 'butifarra negra' (black sausage), for example. Or the ginger squab. Or the mouth-watering omelette made with herbs and wrapped with a paper-thin slice of Catalan bacon. Or anything on the menu.

What is it? Chef Paco Pérez has earned two Michelin stars for Enoteca – no longer is it just another restaurant in the Hotel Arts, but a heavyweight in Barcelona in its own right.

Why go? Few chefs can translate the flavour of the sea into haute cuisine the way Pérez does, and his art speaks to the imagination and recalls the swell of the sea. The rice dishes will satisfy the biggest food snobs and Catalan cooking fundamentalists alike.

What is it? 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.

Why go? The dishes are incredibly imaginative and made with outstanding precision, such as the famous macaroni à la carbonara made with ham jelly, for example. In their tasting menu, you'll find an explosion of the senses carried out at just the right pace. 

What is it? Alkimia is divided into two parts: a modern gastro restaurant that's not so much an exclusive eatery but a comfortable one, and a kitchen that carries on Alkimia's tradition of Catalan cuisine.

Why go? For the restaurant's signature Catalan cuisine with a modern, urban spirit. For example, try the caramelised cabbage with cheese and horseradish, or for the more carnivorous, baby squab with chard, carrot and walnut 'toffee'.

What is it? 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. 

Why go? The menu features a special section for rice dishes, like outstanding rice with 'capipota' (calf head and foot) and prawns, and melt-in-your-mouth rice with lobster. The black rice is fantastic – tasty and intense, yet the ink isn't overpowering, and grains of rice that you can count like coins, one by one.

What is it? Raül Balam has earned his second Michelin star with this leading hotel restaurant. The concept is impeccable, innovative – and very Catalan.

Why go? For dishes such as the veal 'fricandó' (beef fillet with mushrooms) with Scotch bonnet mushrooms and the Maresme shrimp with glazed tomato petals, a vegetable medley and toasted pine nuts. Maximum-quality raw materials are treated with care, and they mix these ethics with creativity and indulgence for a top-notch 'gastro-artistic' extravaganza.

What is it? Albert Raurich creatively demonstrates the close links between Asian and Spanish tapas at such a high quality and innovation that it earned the restaurant its first Michelin star. 

Why go? Dos Palillos is a perfect fusion of a blue-collar bar and haute-cuisine Asian restaurant, a place where there are no tables and where, if they don’t have the time, they’re not going to come along to pour your wine. But consider this: part of the Michelin star is always based on service, so the fact that they still got one speaks volumes about their phenomenal Asian tapas.

What is it? Jordi Cruz has won a third Michelin star for Àbac, cementing his restaurant's spot as the essential haute cuisine establishment in Barcelona. 

Why go? For the cuisine, filled with expertise and sophistication, always reaching for the sky while still replete with respect for Catalan traditions. The result is nothing less than spectacular.

What is it? It's not just a great place to eat well and experience high-quality gastronomy, it is also the laboratory where Jordi Herrera, a part-chef part-inventor eccentric, carries out his experiments with special equipment to get the best out of his concoctions.

Why go? There's Herrera's grill with spikes to cook the food on the inside and a device which uses centrifugal force to reduce the loss of moisture in cooking. This is science in the service of art. But if you're looking for 'real food', whatever your definition is, never fear. His versions of local staples will never disappoint. Someone give this man a Michelin star.

What is it? A lovely space with an imaginative cuisine that stimulates all five senses (hence the name).

Why go? You’ll be blown away by their range of superb, original dishes, such as their surf ’n’ turf platter with crispy pork cheeks, saffron aioli and grilled squid. Or try chef Jordi Artal's ember-roasted sweet potato. After being roasted for a full hour, it is stuffed with the foam of its own pulp, herbal bread, butter and hazelnut cream. In the centre are two quail eggs cooked for exactly 100 seconds. And finally, an injection of oaky smoke.

What is it? Home cooking. Few places can say that about their cuisine these days, but Can Vilaró is among those that can. It's a classic, authentic restaurant that's earned its place in Barcelona's culinary history.

Why go? Every day Sisco and Dolors welcome a legion of faithful customers who know how to pick a good spot to eat. Located in front of the Sant Antoni market, Can Vilaró could be called a restaurant of true market cuisine, but what they really do well is home-made meals. There's no set lunch menu, but the à la carte menu has friendly prices and great daily specialities.

What is it? Albert Raurich puts his spin on ancient Mediterranean recipes, some from the Roman period and most from before the arrival of tomatoes and peppers.

Why go? Though the dishes may seem basic, even primitive, Raurich manages to bring out primary flavours with stunning results. Order the pork udders – a part of the animal eaten in the days of the Romans – caramelised with the fat from ham. It's an explosion of pure pork flavour.

What is it? Carme Ruscalleda, who shares two Michelin stars with her son Raül Balam at Moments, is at the helm of Blanc, the most economical and everyday restaurant in the luxury Mandarin Oriental hotel. 

Why go? Ruscalleda has created a menu of simple and fresh recipes based on the excellence of raw materials and seasonality. The mains have a strong Catalan footprint in recipes such as Barcelona-style cannelloni and a wholly Mediterranean salad with fresh burrata, tomato, basil and romesco. You'll also find tapas, many with an Asian touch, all of which you can order from the hotel's Banker's Bar and Mimosa terrace.

What is it? One of the most beloved restaurants in all of Catalonia. Upon reopening in 2017, the owners announced they would respect the essence of the legendary Casa Leopoldo, but they've gone even further than that in staying true to the restaurant's identity.

Why go? There's a renewed attention to detail, but the original feel remains, with that old bull-fighting memorabilia and other artwork adorning the walls. It's sparkling clean, yet you still feel you're in a place full of history. And everything's as it should be: squid and prawn meatballs, pigs' trotters with 'espardenyes' (sea cucumbers), 'arroz del señorito' (think of it as a shell-free seafood paella), and some outstanding fried calamari.

What is it? Xavier Pellicer closed his restaurant Celerí after earning a Michelin star for it. He reopened a little while later in a new location under his own name and was immediately awarded the title of the Best Vegetable Restaurant in the World in 2018 by the 'We're Smart Green Guide' in its 'Think Vegetables' contest. The awards are very much deserved.

Why go? Pellicer has more space, an oak grill and a wok fire. Dive into his experiments with the new setup, like the incredible cauliflower steak with masala spices. The glazed aubergines with wild watercress is fantastic, and the green beans with potatoes and chanterelles (you can add bacon) are already a must in the city.

What is it? The easiest way to describe what Marc and Raquel do is fusion cooking. But that term has become so overused, and in their case, it's more of a compilation of tastes they've learned in faraway lands with their own touch added to tempt even the fussiest of diners.

Why go? Rather than merging cuisines, they invent dishes with one foot on each shore. They do so with surprising creativity and, above all, flavour. Where else have you ever tried a pad Thai omelette? Or smoked eel with kimchi, eggs and Pyrenees trout? Don't miss the delightfully affordable dish of the day with a drink and dessert.

What is it? Be aware, an Italian restaurant and a Venetian restaurant are very different things. The Colombo twins (‘xemei’ means ‘twins’ in Venetian) have brought to Barcelona a TransAlpine cuisine that goes above and beyond pasta and pizzas. 

Why go? They serve fish prepared just like it is in Venice, and it's an opportunity to learn why 'sarde in saor' and 'baccalà mantecato' render any other type of Italian cuisine practically unacceptable. The venue has a touch of glamour, and rumour has it that a certain ex-Barça player is among the clientele. Yes, that one.

What is it? In Xerta, you'll find a champion of Barcelona haute cuisine delving into the great unknown of Catalan gastronomy by using raw materials and recipes from the Delta d'Ebre. 

Why go? The menu is brief, heavily focused on the tasting menu, and from Tuesday to Friday at midday, they do a set lunch menu with spectacular value for money: appetizers, a starter, a main dish of meat or fish, dessert, wine, coffee and petit fours. The seafood menu is where Chef Fran López, who at age 25 won a Michelin star at his Villa Retiro restaurant in the Delta d'Ebre region, captures the true soul of his cooking.

What is it? The only French restaurant in Barcelona with a Michelin star, thanks to chef Romain Fornell, a child prodigy of haute cuisine in Barcelona.

Why go? You'll find a bold kitchen willing to take risks but also boasts an impeccable classic spirit, conveyed in three tasting menus. And during the week, you can get the set Caelis menu for €48 with a drink, dessert, and coffee included – quite generous for such a prestigious place.

What is it? One of the oldest restaurants in Barcelona, 7 Portes' eponymous seven doors open onto a restaurant kitted out in elegant 19th-century decor. Long-aproned waiters bring regional dishes, served in vast portions.

Why go? They offer a variety of dishes, including a stewy fish 'zarzuela' with half a lobster, a different paella daily (shellfish, for example, or rabbit and snails), a wide array of fresh seafood, and heavier dishes such as herbed black-bean stew with pork sausage, and 'orujo' sorbet to finish. 

What is it? One of the first Basque restaurants that opened in the city. The flagship of the Sagardi group is this restaurant in El Born, which opened in 1998, ages before the neighbourhood was as gastro-cool as it is today.

Why go? For their expertise with raw materials for their 'pintxos' (Basque tapas) and a traditional Basque cuisine created with careful and modern execution (try the 'bacalao ajoarriero' cod dish). In recent years, they've added some incredible veal to the menu, made with top-quality Galician beef.

What is it? What started as an expansion project at the owners' Rías de Galicia restaurant has evolved into one of the most personal haute cuisine offerings in Barcelona; they offer small dishes of some of the best seafood in the world.

Why go? As well as incredible products, when the elements put together on the plate by chef Ever Cubilla – such as the salad of lobster, avocado and coral mayonnaise, and razor clams from the Cíes Islands with mustard and ginger vinaigrette – invade your mouth, the resulting emotion will feed both your stomach and your spirit. 

What is it? The second-oldest Japanese restaurant in the city. The first one was opened by the owner of this one as well, Mr Yamashita, when he arrived in Barcelona from Japan to teach martial arts.

Why go? Order the 'kaiseki' meal, the ultimate expression of Japanese cuisine. It is a tasting menu, though not forced by the concept of fine cuisine, but – by definition – 'kaiseki' describes a meal of between 6 and 15 dishes that include vegetables, fish and a bit of meat. Wonders of simple accuracies, such as delicate and tasty tofu with fish broth or egg with wakame and crab, are traditional and delicious here.

What is it? An Italian restaurant set in a chrome body with the feel of a New York club.

Why go? You get abundant portions made with excellent products for a price that's not excessive at all. Roman chef Daniele Moretti rights wrongs, like the oft-mistreated – or dripping in cream – spaghetti carbonara: theirs is made of just a simple emulsion of beaten egg yolks, heated with the pasta, pecorino cheese, guanciale and a spicy touch of black pepper. You can also get great joy from discovering a good 'vitello tonnato' that doesn't cost the same as caviar. 

What is it? The theory here is that technique, good local products, tradition, and innovation shouldn't be at odds with the budget of the clientele. And without getting too lofty, they give a young, fresh rereading of the traditional Catalan recipe book.

Why go? The homemade croquettes with an emulsion of saffron aioli are an iconic Catalan dish. The octopus with pork cheeks, kale 'trinxat' and spicy 'sobrasada' take you to Galicia, La Cerdanya and Mallorca in one bite. And you're back to Barcelona with a creamy Parellada rice with chicken, sepia and prawns, and a light parsley aioli that gives the perfect contrast. Book in advance, this place gets filled up fast.

What is it? It's comforting to come across places like Le Cucine Mandarosso, a small space that more than does justice to Italian cuisine. It also has genuine charm and decor that brings a smile to your face.

Why go? The set lunch menu features a main dish, a drink, dessert and coffee. It features generous portions of magnificent dishes made with fresh market ingredients: a fillet of salmon with a buttery texture, delicate gnocchi with tomato, ricotta and aubergine, and more. Don't even get us started on that burrata cheese – we don't want to start crying again.

What is it? Cambodian chef Ly Leap set out to reproduce the atmosphere and feel of a Vietnamese village, and the result is wild: a thousand square metres of jungle, where the tables are tiny islands suspended above water, with fish and everything. 

Why go? This is a frenzy of Asia-inspired tapas, in which Ly Leap shows off his expertise with spices, citrus and aromatic herbs. You'll practically swoon over dishes like the steamed rose of the desert dim sum filled with meat, prawns and herbs and served with sweet soy sauce.

What is it? Koku Kitchen Ramen & Gyoza Bar specialises in the Asian dishes that give the place its long name. 

Why go? Upstairs, 'don' rice dishes are also served, and the midday menu is of unbeatable quality and price: drink, salad and main with two buns or don and homemade desserts. Downstairs, the gyoza and ramen star. With at least five types of gyoza and seven ramen, you'll always get the highest quality, and the flavours of gyoza aren't run-of-the-mill: the edamame one with a hint of spicy ginger or the duck with orange are two they should never consider rotating off the menu.

What is it? Local products accentuate simple recipes put together to make creative combinations in a space where the kitchen is out in the open, and there's room for just 20 diners at a time.

Why go? For the ultra-fresh menu that's 80 percent organic, the transparency of a kitchen in the dining area, and bread to write home about. With humble seasonal ingredients, everything you sample will put a smile on your face, whether you opt for the veal cheek with delicious wine, an imaginative dish of trofie pasta with shrimp and bottarga, or a sensational potato omelette.

What is it? Artur Martínez wanted to re-create his El Capritx in Terrassa in Barcelona and ended up with Aürt at the Hilton Diagonal Mar, where he develops a stylish evolution of street food or 'lobby food'.

Why go? For the tasting menu, where you get 15 dishes for 120 euros, where after some obvious choices such as a bonito with vinaigrette or prawn salmorejo, Martínez and his team start playing with dishes in and out of context and rebuilding them into wonders that you can understand but at the same time open new worlds in terms of using all the senses.

What is it? Traditional Catalan cuisine with a haute cuisine approach, headed up by Michelin-starred chef Nando Jubany, himself dedicated heart and soul to tradition. 

Why go? The mixed-meat croquettes, the Russian salad and the fried calamari rings are excellent starters that show off what's to come. Jubany's original and creative cannelloni are some of the best in Barcelona: lovely bechamel sauce outside and perfectly prepared roast beef inside. And do not miss out on their 'fricandó' with chips.

What is it? A restaurant that takes you from Southeast Asia to Italy, where you don't have to spend a lot to sample flavours from around the world.

Why go? For the excellent and unpretentious Asian tapas and Mediterranean fusion. There are plenty of flavourful examples: splendid 'gyozellini' – tortellini, formed as if they were 'gyoza', stuffed with spinach, ricotta, Korean soy and kimchi mayonnaise, steamed and then quickly fried for a crunchy touch; the Tagalog cheeks are a Filipino-style stew of tender beef with ginger, lemongrass and cumin; and the big hit on the menu are the aubergines candied with soy and oil, with a sweet chilli sauce.

What is it? A Galicia-inspired seafood tapas bar, it comes with a pedigree. It's the younger brother of the renowned Rías de Galicia, one of the greatest Galician restaurants in the city (and beyond). 

Why go? For the traditional dishes – fried fish and seafood, patatas bravas, Galician octopus, 'ensalada rusa' – and draught beer and wine. All of it is top-quality and served in a laid-back venue.

What is it? This twin sibling of Shunka is the first Japanese restaurant to have received a Michelin star in Spain.

Why go? The kitchen is stratospheric, but here the greatness comes from the nigiris: they come directly from the hands of Hideki Matsuhisa and reach your plate without changing temperature. It's a ceremony where the exact cut is controlled along with the amount of rice and texture. This place is absolutely inescapable for any Japanese cuisine lover.

What is it? A bit more than a taquería, pull up a stool and dive into the Mexican food inspired by chef José Luís's childhood memories.

Why go? For incredible creations such as the chicken taco with mole, a nutty chocolate sauce crafted with at least 30 ingredients. For the 'carnitas' tacos you already know and love, but also the toasted ones with marinated tuna covered with a slab of guacamole, chipotle mayonnaise and crispy onions you won't be able to avoid devouring in record time. What else? For the huitlacoche quesadilla and so many more authentic Mexican delights you get to wash down with a michelada or a clamato if you're so inclined.

What is it? Refined, elegant and exclusive, Windsor combines an air of modernity and noble traditions with an impeccable seasonal menu. They're also the kings of game cuisine.

Why go? For delicacies such as deer cannelloni with cream of wild mushrooms and truffles, hake with artichokes, or pig's trotters stuffed with black 'botifarra' sausage. The complete wine list provides that added pleasure, though keep your eye on the prices, as they correspond to the top quality and reputation of the labels.

What is it? Among the best pizza spots in town, La Balmesina is a staunch promoter and defender of innovation in making pizzas. 

Why go? La Balmesina cooks up three different types of crust, each as magnificent as the last. Dive right in: the crispy base and the delicacy of the recipes like the one with cream of artichoke are out of this world. Pizza from another planet.