Raw Bar

Flip

There are people who only come to Poblenou for the nightclubs. But during the day, one can find art galleries, design studios, PR companies and offices that have music festivals. Within this upbeat environment, you can also find Raw Bar.

Raw Bar isn’t a large space to work with, since it was a hotdog place before. The owner of Raw Bar, Xero Guasch, made sure that the size of the restaurant and kitchen wouldn’t be an obstacle by only having dishes that had fresh, healthy and raw ingredients.

The menu is a selection of salads, carpaccios, ceviches and tartars. At Raw Bar they make every tartar at the moment you order it. The restaurant’s recommendation is their swordfish tartar with white truffle, but their best dish is still the classic tuna tartar. They are not afraid to offer take away for those that work around the area and want to take some salmon tartar or beef carpaccio to the office.

Eduard Tola, the chef, can also give you suggestions about the cocktails that include an“old-fashioned” whisky smoked with hickory wood . Overall, it achieves its purpose of being a ‘raw bar’ and offers the best quality.