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Cal Pep
Spanish
The queue outside this old-school tapas counter in the Born is part of the deal, and regulars know to aim for a stool at the bar rather than a table. The kitchen pulls from whatever looks good that morning, so the menu shifts daily, built around razor clams, cuttlefish, and whatever the market delivered. The tortilla has its own reputation around here, and the tuna tartare is hand-chopped and left mostly alone, which takes confidence.
The awards strongest first
- The Infatuation The 25 Best Restaurants In Barcelona
- The 50 The 50 Discovery
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Tuna tartare
“the tuna tartare is another firm favourite, hand-chopped and seasoned simply to let the fish's natural flavour shine”
The 50 -
Foie gras sausage
“its kitchen serves Mediterranean cuisine from razor clams and cuttlefish to foie gras sausage with white Santa Pau beans and a Pedro ximénez sherry reduction”
The 50
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