restaurants in barcelona

Restaurants in Barcelona with Michelin stars

The entire coastal area of Catalonia is known for its amazing gastronomy. The sea salt, the natural environment, fresh fish… No surprise that many cooks got inspired by this area and turned regular fish restaurants into world-renowned Michelin star restaurants. Eat only in the best restaurants of Barcelona:

Lasarte

Martín Berasategui’s embassy at the Condes de Barcelona Hotel has become one of the essential restaurants not only in the city but in all of Catalonia and Spain, where people flock to marvel at the creativity of the chef. The sampling menu is a treat that everyone should have the chance to enjoy, at least once in a lifetime, and if possible, once a year.

Such excellence has earned the Lasarte the top prize in the restaurant world, and as of November 2016, the restaurant is the first in Barcelona to boast three Michelin stars.

In addition to Berasategui, the man responsible for the day-to-day operations is Italian chef Paolo Casagrande. His elegance and creativity are seen in dishes such as apple mille-feuille, Foie gras, and European eel, and the surprising aesthetic of the dishes never surpasses the combination of amazing flavors.

Moments

Raül Balam, son of Carme Ruscalleda, has earned his second Michelin star with this leading hotel restaurant. Like the original in Sant Pau, the concept is impeccable, innovative – but very Catalan – cuisine, with dishes such as the veal ‘fricandó’ (beef fillet with mushrooms) with Scotch bonnet mushrooms and the Maresme shrimp with glazed tomato petals, a vegetable medley, and toasted pine nuts.

Enoteca

 Llançà chef Paco Pérez has been awarded two Michelin star in Barcelona. He has done so with a style of cooking that is based on the maritime traditions of Cap de Creus, expressed to the max using the best, freshest produce. His espardenyes amb ceps are unmissable.

Àbac

Jordi Cruz has regained Àbac’s second Michelin star, making his restaurant once again the essential haute cuisine establishment in Barcelona. He reached such heights by creating cuisine filled with expertise and sophistication. Take, for example, the egg with asparagus. Sounds simple enough, but Cruz has done a number on the egg that is something out of an R&D think tank.First, the yolk is cooked at 62°C, then cured in salt water to give it just the exact subtle touch of salt. Served with white asparagus, a divinely thin slice of Serrano ham and a spoonful of caviar, it’s nothing less than spectacular.

First, the yolk is cooked at 62°C, then cured in salt water to give it just the exact subtle touch of salt. Served with white asparagus, a divinely thin slice of Serrano ham and a spoonful of caviar, it’s nothing less than spectacular.

Take, for example, the egg with asparagus. Sounds simple enough, but Cruz has done a number on the egg that is something out of an R&D think tank. First, the yolk is cooked at 62°C, then cured in salt water to give it just the exact subtle touch of salt. Served with white asparagus, a divinely thin slice of Serrano ham and a spoonful of caviar, it’s nothing less than spectacular.

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