Transalpine gastronomy has excellent representatives in the Catalan capital. Among the new openings that have captivated the public is Gloria Osteria, a 1,000-square-meter establishment on Enric Granados street that uses ingredients from over 170 Italian producers. Also noteworthy is Número Diez, which recreates the experience of dining in the center of Naples, including a mural of Maradona.
Regional specialties also have their place. Mìzzica, by chef Nuncio Cona, is a magnificent gateway to the cuisine of Sicily, located in the Eixample. Meanwhile, Forno Bomba in the Sants neighborhood, run by Francesco Gottardo and Alberto Montobbio, is known for its 'barese' style 'focaccias' and pistachio 'brioches'.
“"Informal treatment, without masks. Fresh ingredients. Daily preparations."
Other venues have gained fame for their authenticity or clientele. Capú, in Sant Gervasi, has become a favorite among elite athletes, with its carbonara pasta as the star dish. At the other end, 26KG in Poblenou offers classic Italian recipes without any trace of animal products, establishing itself as a quality vegan option.
Tradition remains alive with institutions like Il Giardinetto, which has celebrated 50 years maintaining the vision of its founder, Leopoldo Pomés, to offer quality pastas that avoid vulgarity. Similarly, Murivecchi in Born celebrates two decades of success with its Neapolitan gastronomy at reasonable prices, having served over a million diners.
