Top Traditional Catalan Restaurants

Traditional Catalan cooking in a contemporary design space at Petit Comité...

Local top chefs have started to move on…or back, as they return to the traditional dishes of the Catalan kitchen, reinventing old classics with great raw ingredients and improved techniques, treating your palate to new old specialties like poached eggs, stuffed breaded onions and traditional favorites including trinxat (chopped cabbage with potato and bacon) or caneloni amb béchamel de tòfona (canelonni with truffled béchamel) to the traditional dessert s like mel i mató (fresh cheese and honey), crema catalana, pears in red wine and chocolate fritters.

It’s only the food that’s rustic, though – the interior is well up-to-date and keeps the rest of your senses firmly in a modern cosmopolitan setting.

This bistro is an attempt to open up to a less élite public, serving more affordable versions of the Catalan classics.

Dishes are small and meant to be ordered in a tapas style.. Petit Comitè is serving around the clock from midday to midnight.

As you are walking down Aragó street, next to Rocafort, suddenly you find a restaurant called Can Vallès.

One might think that he has bumped into another Barcelona's bar, and here comes the big mistake. This restaurant with, at first gland, simple appearance, has a lot to show us.

The quality, detail and care of the dishes is equivalent to the outstanding restaurants in the city. Recipes made with the best products on the market.

Some dishes: chickpeas with lobster, pork feet cannelloni, fresh seafood, meat served on a hot stone, fresh salads and some very nice tapas!

The desserts...? Try the cheesecake or chocolate cake with cinnamon ice cream.

And.. the best wines selection!

Do not forget to book in advance as this is a small but very popular place .

In a warm and refine place not far from city center, Ferrum could be defined as a modern Catalan gastronomic restaurant. 

We appreciate very much the way the chef transforms fresh market products and traditional recipes into something new, sophisticated and amusing.

We tasted: Foie gras with vanilla infused pears and muscatel gelee (14€) - Cod carpaccio with crispy onion, dried tomato and olives (12€) - Eggs “Ferrum” with porcini mushrooms, foie gras and truffle essence (11€) - Baked turbot San Sebastian style (17.5€) - Caramelized Iberian pork with green peppers, cherry tomatoes and Manchego cheese (18€)..

A perfect mix of savors and ideas..  

Not too sophisticated but enough to amaze! Imagination we wish to see more often.

Great chart of local wine.. 

Perfect.

A Modernist facade of 1908, more than 100 years of history, El Sortidor reborn under the name of El Sortidor de la Filomena Pagès and it is a great success!

The decor has not changed - fortunately - but in the kitchen the young chef David Sanmartin passed by the "Escuela de Hostelería de Barcelona" now shows a menu of « cocina barcelonesa y del barrio »  (typical cuisine of Barcelona and market). You can have dishes, small dishes as well as tapas. The tradition is revisited with talent and modernity:  Mussels (6.4 €), marinated tuna (€ 9.6), spinach maki (6.8 €), sausage and beans (8.5 €)..

Authentic decoration & bistronomie, the Poble Sec reinvents itself every day a little more !!