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An open kitchen faces the dining room so you can watch the fire do most of the work, which tells you everything about Nandu Jubany's farm-to-table restaurant near Passeig de Gràcia. The cooking leans on charcoal and salt rather than technique for its own sake, letting the raw ingredients carry the weight. Bar seats fill up with people ordering half portions to cover more ground, which is the move.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Grilled marrow with steak tartare
“the now famous grilled marrow with steak tartare (Best Steak Tartare in Spain, 2024)”
Michelin Guide
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