One of the most important weeks in Barcelona is approaching. For the eleventh consecutive year, the city will host The Mobile World Congress, taking place from February 27 to March 2 at the Fira Gran Vía. Thousands of visitors from technology-based companies and institutions will be staying in the city,
There are our suggestions for where to eat, drink and take a break from technology in true Barcelona fashion.
Servicio Continuo is a hybrid between a restaurant and a late night cocktail bar. It is both a restaurant focused on quality beverages and a cocktail bar focused on quality food.
The chef, Carlos Yáñez, has created a menu of international food with Asian, French and New York touches. The cocktails are based off the classics and was the perfect match.
As the owners say: “Servicio Continuo is a place you go to have dinner and end up drinking and a place you go to drink and end up having dinner.”
Photo: Nacho Alegre
If we had to describe the ideal tapas bar, we would take you directly to Bar del Pla, the authentic tapas bar in the heart of El Borne
The selection of olives and anchovies is a perfect start to your meal and prepares you for what’s to come: a Russian salad, eggs with Catalan sausage, bluefin tuna tartar and an ample selection of wines, vermouth, gin and liqueurs.
Photo: Cecilia Diaz Betz
Healthy, nutritious, sustainable food with a clear Turkish influence thanks to the gastronomic journey of the culinary team. Operating from within the facilities of the Metropolitan gym, Iradier owner Laura Veraguas seeks to maintain the consistency of her food by ensuring all recipes are under the supervision of a trained nutritionist.
Photo: Beatriz Janer
Located in the rambla of Raval in Barcelona, this restaurant specializes in “sucar lent,” food designed to be slowly dipped until the plate is clean.
Antonio Romero, the chef with the supervision of renowned Carles Abellán, tells us that rather than innovate, they prefer to renovate: “In Suculent you’ll find Mediterranean and Spanish dishes, prepared with the latest ideas and techniques that allow us to improve on what was already great before. The menu is varied and always changing because our cooking is based on the quality of the products we find every day at the market.”
Photo: Cecília Díaz Betz
It is hard to believe that Bar Canete was not always there, meters from Liceu. Only 5 years ago, through word of mouth, the establishment became recognized by locals and foreigners alike. What was spoken was true: the atmosphere, the staff, and the food were are exceptional
The philosophy is to offer tapas and dishes without frills in order to let the products speak for themselves. The dishes are served by friendly, warm, and attentive staff. A combination that cannot be beat!
Photo: Beatriz Janer
Ten years ago, Toni and Manual Simôes, brothers in blood and in business, created this small tavern on Rosellôn street. Each dish is worthy of its own page on the menu: Normandy oysters with gin and tonic foam and mini cucumbers; river crab cannelloni; rabbit-stuffed rigatoni; and scallops with seasonal asparagus. And, you cannot miss the seasonally inspired desserts.
Photos: Anika Stieling
Sergi de Meià is a restaurant with the three Slow Food filters. With products of km.0, the majority of his creations do not use GMOs; only use freely traded spices, sugars and chocolates; and are all around ecological.
Sergi’s vision is rooted in the pantry of our kitchens and is a cornerstone in the slow food movement.He focuses on the flavor of traditional Catalan cuisine, he has been proposed to brighten it with foreign shades and brown colors.
Photos: Naila Tahbaub Rivadulla
Helena Garriga and her husband Olivier Guilland are the owners of this pleasant bistro where you will want to stay from breakfast to dinner.
Six years ago, Helena opened the establishment as a simple shop with a bakery, fruits and vegetables, dairy, wine cellar, pantry and a selection of kitchen utensils. She later decided to use the quality products she was selling and the great location to turn the shop into a restaurant. The dishes are simple and let the ingredients themselves shine as the main attractions.
Photos: Cecília Díaz Betz
Opened in 1944, it was famous for its exquisite, fresh Galician seafood.
Nowadays nothing has changed and their seafood is still their shining quality, along with their attentive staff and extremely educated waiters. It is the essence of classic cuisine where the ingredients are the stars and quality is of the upmost importance.
Although Señor Millán and his wife are no longer here, their spirit and essence can be found in every corner of Carballeira.
Photo: Beatriz Janer
The chefs and owners of Mano Rota, Oswaldo Brito and Bernat Bermudo, seek to escape all labels. They do not pretend to be a gastronomic restaurant, only offer traditional cuisine, or put all of their effort into finding the most extreme flavors. Instead, they offer a bit of everything.
You can choose between eating at the bar with a view of the whole show, which will leave you wanting to try the whole tasting menu, or sitting at a table like a gentleman. They’ve also got a spectacular lunch menu of the day during the week
Photo: Mahala Marcet