Brothers Toni and Manuel Simôes opened La Taverna del Clínic in 2006, near the restaurant founded by their father in 1973. The initial concept was to launch a restaurant more modern than others in the Hospital Clínic area.
The young chef Toni Simôes (1983) made a name for himself with his tapas and imaginative dishes. Classics include his award winning patatas bravas, mushroom and foie cannelloni and pâté with caramelised apple. He is also famous for his seafood offerings, such as cod with cockles, wholegrain rice and algae, red tuna fillet in miso soup and cannelloni filled with spider crab. His creativity is reflected in dishes such as the shrimp volcano on a layer of beetroot cream.
Nature appears in our dishes and is our guiding light
Toni learned the basics of traditional cooking alongside Santi Santamaria (the first Catalan cook ever to get 3 Michelin stars) and he cites an admiration for famous chefs such as Joan Roca and Eneko Atxa. He became involved in the family business at the age of just 14 and later trained at the Barcelona school of catering. He was awarded the Sol Repsol Prize in 2015.
Toni’s brother Manuel is both the sommelier and head waiter; a perfectionist who ensures that all diners feel at home. La Taverna del Clínic won the Cartaví Award 2015, naming it the restaurant with the best wine list in Barcelona. With over 800 references, it has wines from Catalonia, across Spain and around the world. It also has 80 references of different champagnes, in addition to cavas, sparking wines, rosés and sweet wines.
I think that a good sommelier links the vineyards, wineries and the table where the diner is seated
The elegant space features chairs and lamps by Philippe Starck, paintings by Jaume Muxart, two rooms and an open kitchen.
Address: Carrer del Rosselló, 155, 08036 Barcelona
Phone: 934 10 42 21