Top Nouvelle Cuisine restaurants in Barcelona

Dos Pallilos - Barcelona

“Molecular gastronomy" , “deconstructivist cooking”, “Nouvelle cuisine”..  Since the 90’s Catalonia is the land of a new school of cuisine.

 

Inspired by the limitless creativity of Ferran Adrià, the idea of this cuisine was, as the Chef of El Bulli was used to described it: “provide unexpected contrasts of flavor, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner…. And to have an experience."

 

Today this “Nouvelle cuisine” is still alive and strong in Barcelona.

 

Few chefs, like Jordi Vilà, Carles Abella, are still inspired by the “Texturas” invented by Ferran Adrià..

 

Others, like Sergi Arola, Romain Fornell, Jordi Artal, Albert Raurich are going others directions more oriented fusion of culture like Mediterranean and Far East cuisine with new techniques… 

 

They all reinvent daily the way we eat…

 

A true journey in Modern Gastronomy!

 

 This is our selection of top Nouvelle Cuisine restaurants, to discover while you stay in Barcelona!

Restaurant

Cinc Sentits

Cinc Sentits

Cinc Sentits (Five Senses) is one of the nicest tables in Barcelona...

Address : carrer Entença, 60
Opening hours : Monday 1.30PM-3.30PM Tuesday-Saturday 1.30PM-3.30PM 8.30PM-11PM
Phone : +34 93 323 9490
Metro/Bus : Rocafort
Restaurant

Dos Palillos

Dos Palillos - Barcelona

Dos Palillos or when traditional spanish tapas get inspired by delicate savors of Asia…

Address : C/ Elisabets, 9
Opening hours : Tuesday to saturday - Close sundays and mondays // On tuesdays and wednesdays: open from 7:30p.m. to 11:30p.m. // On thursdays, fridays and saturdays: open from 1:30p.m. to 3:30p.m. and from 7:30p.m. to 11:30p.m.
Phone : 933 040 513
Metro/Bus : Pl. Catalunya

 

Restaurant

Moments

The table on everyone’s lips..

Moments - Barcelona

In the brand new and beautiful Mandarin Oriental Hotel, the table on everyone’s lips is with no doubt: Moments. The Chef Carme Ruscalleda and her son Raül Balam are revisiting Catalan recipes and even inventing the first anti-aging menu of Barcelona..

Address : Passeig de Gràcia, 38-40
Opening hours : Lunch: 1:30pm-3:30pm Tuesday-Saturday // Dinner: 8:30pm-10:30pm Tuesday-Saturday // Closed Sundays and Mondays
Phone : +34 93 151 87 81
Metro/Bus : Passeig de Gràcia,

 

Restaurant

Alkimia

Alkimia - Barcelona

Jordi Vilà the Chef of Alkimia is part of the young guard of the New Catalan cuisine...

Address : Ronda Sant Antoni, 41
Opening hours : Monday to Friday: 13:30-15:30 / 20:00-22:30
Phone : +34 93 207 61 15
Metro/Bus : Sant Antoni, Urgell, Universitat

 

Restaurant

Arume

The young gastronomic local scene..

Arume - Barcelona

In the building where was born Manuel Vázquez Montalbán, only a gourmet restaurant could find its place. Today Arume would certainly be the canteen of the great writer if he was still alive .. 

Address : Carrer Botella, 13
Opening hours : every day from 7:30pm to 11:30pm
Phone : +34 933 15 48 72
Metro/Bus : Sant Antoni

 

Restaurant

Nectari

Nectari - Barcelona

Excellent quality-price ratio for this restaurant, Nectari, which comes very close to high gastronomy in all simplicity!...

Address : València, 28
Opening hours : From 1pm to 3.30pm and from 8.30pm to 11.30. Closed on Sunday.
Phone : +34 932 268 718
Metro/Bus : Metro: L3 Tarragona / Bus: 23, 30, 43, 44, 109, 115
Last comment
test deux
Larry Kriv (27 Mar 2013 - 11:58)
test deux
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4 comments

  1. test deux - Larry Kriv (27 Mar 2013 - 11:58)

    test deux

  2. if you go to barcelona - miam (19 Sep 2012 - 08:45)

    of course you should try nouvelle cuisine restaurants.. it's the city for
    loved lately dos paililos

  3. Bravo per questa selezione di ristoranti "nuova cucina" - Salvatore P (12 Dec 2011 - 12:45)

    Bravo per questa selezione di ristoranti nouvelle cuisine. Si viene effettivamente a Barcellona per questa cucina così innovativa.

  4. belle sélection en effet - miam (8 Dec 2011 - 18:30)

    C'est quand même cool Barcelone et cette nouvelle cuisine!!! d'autant qu'on s'éloigne de la cuisine moléculaire pour garder le meilleur de toutes ces années de recherches.. Bravo à tous ces chefs!

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