Barcelona’s Top Chefs Share their Favorite Tapas Restaurants

Barcelona may be famous for avant-garde gastronomy, but ask the city’s top chefs where they go on their days off, and you’ll often find them tucked into traditional bars, sipping vermouth and sharing small plates. Tapas—simple, flavorful, and rooted in local culture—remain a cornerstone of the Catalan dining experience. Here’s a look at some favorite tapas spots, as recommended by Barcelona’s most acclaimed chefs.

Ferran Adrià (elBulli Foundation)

Ferran Adrià is the legendary chef behind elBulli, which was named the world’s best restaurant a record five times. He revolutionized modern cuisine with his molecular gastronomy techniques and avant-garde approach, earning three Michelin stars before closing elBulli in 2011 to focus on the elBulli Foundation and other creative projects.

Despite his reputation for culinary innovation, Adrià maintains a deep respect for traditional Catalan cuisine. His favorite tapas bars showcase simplicity, authenticity, and time-honored Barcelona flavors—neighborhood spots where quality ingredients and decades of tradition speak for themselves:

  • Bodega J. Cala – Anchovy specialists. The entire wall behind the bar is tiled with aged wooden barrels, and the rest of the premises are decorated with vintage posters and photographs. Their speciality is high- quality anchovy tapas, served with olives. They are legendary in the neighbourhood, and indeed throughout the city. Carrer de Pere IV, 460, Sant Martí, 08005 Barcelona.
  • Bar la Plata – Specialists in fried fish and salad. Another legend, this time in the Gothic Quarter-Ciutat Vella. More than five decades of history with a unique and unchanging selection of four tapas that has been around for more than five decades: fried fish, anchovy montaditos with butifarra sausage, and tomato salad with onion and olives. Carrer de la Mercè, 28, Ciutat Vella, 08002 Barcelona.
  • Bodega Carol – Torrezno from Soria, Chicharrón from Cádiz and Mojama from Barbate. Thousands of key rings hang from the ceiling and walls, and a patina permeates everything, impossible to fake. They don’t have a display case, but they make up for it with a selection of powerful tapas: their Barbate mojama served with almonds is spectacular, and the crust of their torreznos puffs and crunches like crazy. Carrer d’Aragó, 558, Sant Martí, 08026 Barcelona.
  • Bar Morryssom – Sardine marinade (escabeche). With Morrysom, we’re going to skip the bar (which it does have) because its terrace (on the corner) is legendary for tapas. They prepare marinated sardines (en escabeche) with firm, juicy flesh. The acidity is well controlled so that they are stimulating without the acetic notes dominating. Carrer de Girona, 162, L’Eixample, 08037 Barcelona.
  • Bodega Luís – Specialists in Lacón and Oreja a Feira. Owned by Galicians, this wine cellar is the place to indulge in lacón (pork shoulder), which is kept on the bar and sliced to order, and oreja (pig’s ear), which is tender but with a slight crunch to the inner cartilage. Enjoy your meal surrounded by enormous barrels, a bar with a display case, and the friendly service of Daniel, the waiter. Carrer de la Renaixença, 50, 52, Horta-Guinardó, 08041 Barcelona.

Jordi Artal (Cinc Sentits)

A self-taught chef who returned to Barcelona after years in North America, Jordi Artal opened Cinc Sentits in 2004 to reinterpret Catalan flavors through a modern, ingredient-driven lens. The restaurant earned its first Michelin star in 2008 and was elevated to two Michelin stars in 2021, confirming its place among Barcelona’s leading contemporary dining rooms.

Artal has a deep appreciation for humble yet authentic tapas. His favorite spots reflect his love of quality ingredients, traditional recipes, and unpretentious settings:

Josep Armenteros (Gaig Restaurant)

A CETT-trained pastry chef, Josep Armenteros spent fourteen years with Carles Gaig and was named Best Pastry Chef in Spain in 2007. He now serves as executive chef at Gaig Restaurant while also consulting and collaborating internationally.

Armenteros draws inspiration from Barcelona’s authentic bodegas and modern bistros alike. His favorite tapas spots highlight balance—between tradition and creativity, simplicity and depth of flavor:

“Casa Fiero is a super-cool space with locally sourced cuisine for sharing at the bar or table. Special mention goes to their eggs with shrimp and guanciale & flan.” ~ Chef Josep Armenteros

Oriol Ivern (Hisop)

Oriol Ivern opened Hisop in 2001 after training in the kitchens of Santi Santamaria and Jean-Louis Neichel, and gaining international experience abroad. Hisop received a Michelin star in 2010, which it has maintained for over a decade.

Ivern’s cooking celebrates creativity anchored in tradition, pairing pristine local ingredients with elegant finesse. His favorite tapas spots mirror that philosophy—places where authenticity, balance, and the convivial spirit of Barcelona come together on every plate.

“My definitive tapas restaurant is El Glug. I don’t know if you’ve heard of it. Well, for its sensitivity, creativity, and the quality of the food, it’s amazing. Creatively, in terms of combinations, it’s extraordinary.” ~ Chef Oriol Ivern

Chef Dani Lechuga (Bardeni, el meatbar)

Formed by Dani Lechuga (Chef of the Year 2011 and Young Chef 2010), his wife Maria Lluïsa, and chefs Víctor and Jorge, their project Bardeni, el Meatbar has evolved over 19 years, continually adapting to the times.

Lechuga is known for elevating simple cuts into refined dishes that celebrate quality and craftsmanship. When he’s off-duty, his favorite tapas spots reflect the same spirit—places with honest cooking, friendly service, and deep respect for tradition.