In partnership with Estrella Damm
After a chilled beer and a bite in Spain's second city? The experts have you covered.
Mateu Casañas, Oriol Castro and Eduard Xatruch
Disfrutar, Barcelona and Compartir, Cadaqués
Casañas, Castro and Xatruch's gastronomic pedigree is world-class, having made their names at Catalan icon El Bullí, before their next venture, Disfrutar, was crowned The World's Best Restaurant in 2024. "Barcelona exudes a Mediterranean atmosphere," they say. "We have a bountiful larder from both the mountains and the sea, as well as wonderful markets. If Barcelona is known for one thing, it's culinary excellence at every level, from tapas to fine-dining." 
Quimet & Quimet, in the city's Poble Sec neighbourhood, is one of their top spots for tapas. "It's very small, but it's almost mythic. It's famous for its gourmet sandwiches, tinned fish and seafood. It's a favourite among locals."
If they're craving something with a bit more flair, the trio heads to La Barra Del Gresca: a more informal endeavour from top local chef Rafa Peña, where the produce speaks for itself.
But sometimes, you just want classics, done well. "Escalivada [roasted vegetables] with anchovies, Mediterranean prawns and a basic but perfectly executed tortilla are some of the best options, especially when paired with beer."
Albert Adrià
Enigma, Barcelona
Adrià – who is part of the team behind Mercado Little Spain in New York and London's Cakes and Bubbles patisserie – has one tapa in mind when back home in Barcelona: jamón. "My favourite place is La Pineda. They have jamón from all four recognised protected Designations of Origin in Spain. It's nice to be able to compare them, he says. "Plus, the saltiness pairs really well with the bitterness of beer."
A great terrace is another draw for Adrià. Terraza Martínez specialises in tapas and rice dishes, with incredible views," he says, with Restaurant La Venta and the Azul Rooftop by Romain Fornell also on his list.
"Barcelona is a small city, so sometimes we have to fight tourists for a seat," admits the chef. Some spots have managed to stay under the radar. "Restaurants like Pur and Alkostat are well known by locals, but not tourists." While they're excellent, Adrià warns the quality of ingredients is reflected in the price.
Albert Raurich
Dos Pebrots and Dos Palillos, Barcelona
In a city full of great food and drink, a bar needs to nail the atmosphere to truly stand out. "I'm a bit of a romantic," Raurich confesses. "I like classic architecture and design. It shows who we are and what we've built over the years." The chef points to La Cova Fumada as one of his go-to classic bars. "It still has that very authentic Barcelona essence. The bombas [a deep-fried ball of mashed potato filled with spiced meat and topped with garlicky aioli] are among my wife's favourites, but you don't go just for the food – the space and the atmosphere are great too."
For something different, Raurich heads to La Chana. Opened by a couple from Cádiz, it's a slice of Andalusia in Barcelona. "I love the ensaladilla, the pickles and the salazones [salt-cured fish]. You eat very well at La Chana."
Raurich is keen to point out that while many classic tapas contain meat and fish, there are plenty of superb plant-based dishes too. "Everywhere I've mentioned has vegetarian options, but AÜC Bar has some particularly good ones, including aubergine with mint, delicious artichokes and the fennel and orange salad."
Rafa Zafra
Estimar, Barcelona and Madrid and Jondal, Ibiza
"If there's one thing we do right in Spain, it's bars," says Zafra. Originally from Seville, the chef credits Barcelona's climate and walkable centre for making the city such a world-class tapas hub. "A lot of the most typical bars are in the oldest parts of town, so walking through those areas is gorgeous."
For Zafra, El Xampanyet is Barcelona's best bar. "The beer and the tapas are incredible and you can really feel the atmosphere of El Born [one of the oldest parts of the city]. Whenever someone is visiting me in Barcelona, I try to take them here." El Xampanyet's most unmissable tapas? "The tortilla and calamari are good, but definitely start with a gilda, anchovy or the boquerones – the vinegary flavour really enlivens the palate and whets your appetite." These days, the bar is popular, but Zafra has a tip for avoiding long queues. "If you're happy to stand at the bar, which I always am, you'll skip the queue for tables".
When in the seaside neighbourhood of La Barceloneta, Zafra makes a beeline for Vaso de Oro. "The tapas are good, but it's the beer that stands out," he says. Plus, it has a unique atmosphere. You never quite know what you're walking into."
Paolo Casagrande
Lasarte, Barcelona 
Italy-born Casagrande's many years in Spain have left their mark, instilling in him a deep love for his adopted home's customs. "Going for tapas is always a good idea," he says. "I like to go around midday or in the evening before dinner. It's about enjoying good food and good company. It's a tradition that more countries should take up."
For more traditional options, Casagrande points to Granja Elena, where they do exceptional renditions of classic dishes, such as fried eggs with cod throats and croquetas with jamón. Alternatively, when he's craving something more experimental, he heads to Mineral, a modern Catalan restaurant in Eixample.
Dying for a cold one with your food? According to the chef, the best tapa to pair with a beer is an anchovy served on top of brioche with a good amount of quality butter. "The flavour is well-rounded and authentic and the texture is outstanding."
For a beautiful terrace, Casagrande recommends Mercader Eixample, set on a leafy corner in the neighbourhood of Eixample near many of the city's finest modernist architecture.
Header image credit: Ronni Kurtz
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