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The name is Dorian spelled backwards, a nod to the chef's son that sets the tone for a place with a personality. This bistro-style spot in the Eixample runs on market cooking, with the kitchen leaning hard into fish and, when the season allows, game: hare, venison, partridge, and pigeon that regulars tend to plan around. The room is small and contemporary, and the vibe is intimate without trying too hard about it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pigeon
“with an increasing focus on fish and incredible game dishes in season (hare, venison, partridge and, in particular, pigeon)”
Michelin Guide
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