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Ultramarinos Marín
Farm to table
A wood-fire asador in the Eixample that's only open for breakfast and lunch, which means the open kitchen seats are gone before most people have finished their coffee. The chef trained at Etxebarri and Noma, and the menu reads accordingly short and direct: grilled langoustines, smoked beef tongue, sea urchin toast. The room looks deceptively unfussy. Product-driven Catalan cooking with nothing to hide behind, which turns out to be the whole point.
Two honors, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Barcelona
One number, weighted & current 78
How we scoreThe dishes from the writeups
Nearby in the record closest first
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