Restaurante Osmosis

Osmosis was founded in 2006 by chef Frederic Fernández and sommelier Ignasi Montes. The two friends shared a conviction that Catalan cuisine and serious wine belonged together in an honest, unpretentious setting. Two decades on, the kitchen is now lead by chef John Ordóñez, who brings refined technique to market ingredients.

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In 2006 the two friends decided to launch a restaurant based on modern Catalan cuisine along with an extraordinary wine list, including their own brand of wines.

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Navalles amb verduretes a la crema i cansalada fumada

Currently chef Eduard Martínez commands the stoves with the assistance of chef Raúl Roig, a disciple of Jean Paul Vinay (winner of the second Michelin star at El Bulli). Their market cuisine uses fresh seasonal produce and adds a dash of creativity to traditional Catalan dishes.

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Selection of house wines

Situated in the heart of the Eixample neighborhood, the space spread over two floors is both elegant and cozy.

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Practical Details