If something is happening lately in Barcelona, ​​it is that many restaurants. Surely a few also close, but this is not usually news. To shed light among all the flash, here are some of the new gastronomic clues that are worth taking into account.

Bar Canyi

We have a new bar from a lifetime. Bar Canyi is the last cry of this trend of honoring the past with traditional tapas and dishes in a place that partly recovers the spirit of the seventies, with copies of TBO and Jaimito hanging on the walls. In this case, the architects of recovering our most traditional gastronomy are Francesc Beltri and Nicolás de la Vega, who leave their comfort zone of working in a Michelin-starred restaurant and tasting menu like Slow & Low. They will be served a Russian salad on a Duralex plate or a fricandó with grandma’s crockery, as well as an oxtail burger. You will also find salads, fried foods, pickles and some desserts, such as a flamet that the angels sing. As for drinks, they bless the wines of Xeres, but they will always make room for a ratafía, a pacharán or an anisito.

glug

The bar is the protagonist in glug, another addition to the frenetic pace of openings in the city. It is on Paris Street on the corner of Viladomat, and they invite you to sit at the bar, with stools on both sides, from where you can follow the show that moves between the kitchen and the living room. Run by a Catalan, Ivan Garcia, and an Italian, Beatrice Casella, its origins can be found in many dishes, such as grandma’s macaroni croquettes or Catalan chicken olives. But you will also find an onion soup with count buttons or its cake. The wine has a lot of presence, they have wine shooters from small projects with minimal intervention or natural ones. In fact, hence its name, which refers to the onomatopoeia of taking a drink.

Fable Bar

It has been a few months since the Fable Bar in Putxet betting on elaborate sandwiches and some classic tapas such as Russian, croquettes or gilda. The idea here is to snack at any time or fill your belly a little more with some of their sandwiches. Some examples of how they spend them: roast beef with crispy onion and béarnaise sauce; bacon, zucchini in miso and apple; Milanese black angus and maiokimchi. If they are hungry they have homemade desserts, based on carob and peanut alfajor; fruit meringue or banana split. You will have a hard time choosing!

Pizzeria Parking

Pizzeria Parking doesn’t stop It has just opened its fifth location in Barcelona, ​​on Valencia Street, ten years after the success of the original one, on London Street, and those that came later, on Paseo Sant Joan, in Passage Marinon and on Gran Via. . Furthermore, in recent months they landed in Madrid with two pizzerias. In a large space of 430 square meters, the new restaurant preserves the essence of the group, with long tables to share and its now classic cardboard stools with a hole to store your jacket and bag. The menu is practically the same, but there is something new like the vitello tonnato among the starters. In addition, at the entrance there is a cocktail area to extend your stay.

Rafuel House

Rafuel may be familiar to you because it has become a successful influencer thanks to its easy and succulent recipes, which have greatly hooked young people. Now he has brought all his know-how to a restaurant, which could not be said any other way than Rafuel House, a site dedicated to traditional cuisine. You will find everything from croquettes to potato omelette, Russian salad, macaroni or meatballs. They also have a varied offer of bikinis, so it is also ideal for breakfast or snack. With a large terrace, it is an ideal place to go with the family and for everyone to find their plate.

pickle bar

Well candied it has been released pickle bar, a new establishment that is defined as an Indian canteen and a natural wine bar. Behind is two Pakistani brothers Dorigen, Majid and Mani Alamknown in Barcelona for bringing delicacies from their origin – they are the same ones behind Baby Jalebi, highly recommended too – or from other sites – they also have The fish and chip shop oh Antonia’s burger. We talk about pickles because this means the word that gives the place its name, and they preserve and ferment mainly vegetables and fruits, but also fish and meat. With exotic recipes they prepare dishes that can be sweet, sour, sour and spicy and transport you to another world. The place is simple, with exposed brick walls and wooden tables. All the complexity is on the plate.

I will go down

Al Koh ate the hell out of it, but they billed signature cuisine with Asian influences that raised the average ticket a little. After a successful stage he lowered the blinds to be reborn as I will go downwith the same managers and cooks, who wanted to make a kitchen closer to the neighborhood where they are, in this unique white house in Poblenou. The influences of other cuisines are still very present and so is the desire to eat healthy. For this reason, many of their dishes are vegetarian, especially the starters, although they also have animal protein, such as cheeks stewed with ratafia. They are only open for breakfast and lunch. A place to go often.

House Güell

We are still in Poblenou, but now in House Güelland with a new restaurant that continues the good progress of Catalan cuisine. In the kitchen, Jordi Lloberol, with a long career defending chup-chup. You will be happy here if you like to dip bread because there are a few spoon dishes and there will be more as the cold approaches. Capipota, chickpeas with cod, pig’s trotters, meatballs with cuttlefish, snails with ham or tuna with Catalan sauce. All the stir-fries and deep dishes are very homemade, and the cannelloni is made daily, like everything that comes out of the kitchen. If you’re having trouble locating, it’s on the other side of the Becket room, and they have a terrace in front. For dessert, don’t miss the flan.

Cry 3

The third lurito It’s a reality. A new casual seafood restaurant has opened on Paseo Sant Joan, with two great new features: rice dishes to share and a pleasant terrace. We could say that Lluritu has increasingly become more of a classic seafood restaurant, but without a tablecloth, or snobbery, or prices that rise to infinity. The intention is that you can eat through the nose for about 40 euros, but the ticket can always go up depending on the fish or seafood you want.

See

For those who always need a new Japanese on their radar, it has been inaugurated very recently Seeon Enric Granados Street. With a place that plays on the spectacular, with wooden tables and artisan tableware, a large fish tank visible from the outside welcomes you. It is not an intimate place, but one of those Japanese places where you can go in a group without fear of disturbing. Sushi is one of the main protagonists, made with fresh produce and koshihikari rice, seasoned with red rice vinegar that gives it a more reddish tone. The presentation of the dishes is as important as the quality, and well-prepared starters such as katsu curry pork croquette and woke squid arrive, as well as various tempuras, Kobe beef or Australian Wagyu. If you are with a good group and want privacy, they have a booth for 12 people.