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Ultramarinos Marín
Catalan
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.
The awards strongest first
- Michelin Guide Selected Restaurant
- Eater The 38 Best Restaurants in Barcelona
- The 50 The 50 Discovery
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Fish charcuterie
“Don’t miss the fish charcuterie or the simple yet extraordinary grilled smashed potatoes with garlic alioli.”
Eater -
Grilled langoustines
“The myriad preparations include grilled langoustines, braised pork shanks, mackerel in escabeche, stewed snails, massive steaks, smoked beef tongue, funky garum, and briny sea urchin toast.”
Eater -
Braised pork shanks
“The myriad preparations include grilled langoustines, braised pork shanks, mackerel in escabeche, stewed snails, massive steaks, smoked beef tongue, funky garum, and briny sea urchin toast.”
Eater
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