Barcelona is full of experimental restaurants, seafood shacks, and, of course, tapas bars.
Tickets: Ferran Adrià and his brother Alberto’s first spot since closing El Bulli is a sophisticated tapas place with serious eats: liquid olives; tissue-thin tuna belly with tartare and salmon roe; algae tempura. Don’t miss the house-made seasonal sorbets. $$$
Alkimia: Cerebral, offbeat takes on traditional Catalan dishes are the standard at chef Jordi Vilà’s sleek space. The menu includes tenderly cooked seafood (rice with langoustine and ñora peppers) and grilled-to-perfection meats (gizzard with Campari sauce and pickles), accompanied by an excellent wine selection. $$$
Abac Restaurant & Hotel: Despite the far-northwest location, this high-end restaurant serving deconstructed neo-Catalan cuisine has been a power-lunch destination ever since chef Jordi Cruz earned it a second Michelin star this year. Order raw hamachi with cherries and cucumber snow followed by violet ice cream with yogurt and flower nectar. $$$$
Sagàs Pagesos, Cuiners & Co.: The ingredients here come from chef-owner Oriol Rovira’s nearby farm, but recipes are globally inspired: bo ssäm (Korean pork buns); chicharrones; sheep-milk curd with rosemary honey. $$
Can Maño: Join the locals and line up outside this no-frills seafood canteen in La Barceloneta for fried artichokes and calamari washed down with amber-colored Moscatel wine. 12 Carr. del Baluard; 34/93-319-3082. $$
Our three-stop itinerary of the city’s best authentic bars.
Bar Celta Pulpería: Feast on marinated octopus a la gallega and razor clams at this dive in El Born. 50 Carr. de la Princesa; 34/93-315-0006. $$
Quimet & Quimet: Classic smoked dishes with a twist draw crowds every night. Try the salmon topped with honey. $$
Tapas, 24: Small plates and truffle-laced ham-and-cheese sandwiches are chased with balls of chocolate mousse at chef Carles Abellan’s popular new venue. 269 Carr. de la Diputació. $$
Four new hot spots.
Bocachica/The Apartment: You’ll find the usual Spanish cocktails at these two upscale bars, but the atmosphere—regional antiques and a touch of chinoiserie—is one of a kind. $$$
Fàbrica Moritz Barcelona: Architect Jean Nouvel just renovated this 19th-century three-level space, which includes a popular microbrewery and wine bar. $$
Dry Martini: Behind a dimly lit wood-paneled bar are row upon row of gin and vermouth bottles, which white-tuxedoed waiters mix expertly. $$$
Restaurant Pricing Key
$ Less than $25
$$ $25 to $75
$$$ $75 to $150
$$$$ More than $150