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Barcelona restaurants with Michelin stars

These 22 restaurants have been awarded with a prestigious distinction for their cuisine

Barcelona continues leading the way in cutting-edge, international cuisine. In the wide range of quality restaurants in the city, 22 stand out above the rest: those that have the honour of receiving one (or two) Michelin stars. If your wallet allows and you want to pay tribute, here's the list of Barcelona's 22 star-studded restaurants. Enjoy!

Restaurants with two stars

Moments

Critics' choice

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.

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Eixample

Enoteca

Critics' choice

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 is unmissable.

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La Barceloneta

Lasarte

Critics' choice

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.

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Eixample

Àbac

Critics' choice

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.

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Sarrià - Sant Gervasi

Restaurants with one star

Saüc

Critics' choice

Put this one on the list of places you simply must try. Just like the tree it's named after, this restaurant has healing properties, albeit pricey ones. In the eatery’s new location at the Ohla Hotel, chef Xavier Franco still offers haute cuisine of the potent variety.  Franco's a self-proclaimed "protein man", and has come up with a protein bomb of a dish in his fricassee of fava beans with veal sweetbread.

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El Gòtic

Alkimia

Critics' choice

Even before Alkimia was awarded its Michelin star it was notoriously tricky to get a table, and these days it hasn't got any easier. Chef Jordi Vilà is hugely respected, and turns out complex dishes that play with Spanish classics – for instance, liquid pa amb tomàquet with fuet sausage, wild rice with crayfish and strips of tuna on a bed of foamed mustard. There is also an enviably stocked wine cellar. What is lacking, however, is a great deal of warmth in either the minimalist dining room or from the occasionally tight-lipped waiting staff.

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Eixample

Hisop

Hisop restaurant is located in Barcelona, offering the best quality since its opening in 2001. Its traditional decoration contrasts with the exquisite presentation of dishes. Hisop has mixed experience with innovation, without giving up quality at any time. Hisop specializes in contemporary Catalan food, using top quality products to get new flavors, plus a sophisticated twist with the exquisite presentation of dishes. We highlight squid with fried egg and truffle, the octopus with calçotaca, the rack of lamb with inhabit or scallops with caviar and chin. Taste strawberries, lime or coffee to finish the meal. Hisop restaurant has a good reputation in the hospitality industry. Throughout its career has been honored with awards including a Michelin star in 2010, a Sun Guide Repsol in 2009 or the Award for best young chef 2007 of the Catalan Academy of Gastronomy. No doubt, Hisop is the best choice if you are looking for quality and expertise. Go with your friends, coworkers or family and demonstrates them the good taste of your choice.

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Sant Gervasi - Galvany

Caelis

Critics' choice

Caelis is not suitable for all pockets, but it does have an amazing sampling menu that is made in the Hotel Palace, devised by the talented Michelin-star chef Romain Fornell. They have a lunch menu that includes two snacks, a starter, a main course, dessert and coffee. Michelin star quality served in the spectacular setting of the Hotel Palace.

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Dreta de l'Eixample

Manairó

Critics' choice

Manairó is not just a great place to eat well and experience high-qualitygastronomy, it's also the laboratory where Jordi Herrera, a part-chef part-inventor eccentric, carries out his experiments with special equipment toget the best out of his concoctions. There's his grill with spikes tocook the food on the inside, and a device which uses centrifugal force to reducethe loss of moisture in cooking. This is science in the service of art.

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Dreta de l'Eixample

Fonda Gaig

Carles Gaig has moved his namesake restaurant, along with its Michelin star, to where Fonda Gaig once stood, resulting in the disappearance of Fonda Gaig such as it was. The name remains the same, however, and Gaig, armed with his quality ingredients and his star, now has the freedom to be more creative, while still serving up classics like his cannelloni with truffle cream, as well as some of the dishes that were on the Fonda Gaig menu, including meatballs with cuttlefish and 'cardinal' macaroni.

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L'Antiga Esquerra de l'Eixample

Angle

Critics' choice

Jordi Cruz has taken Angle from Bages to C/Aragó. Like he says, it is a garden-variety restaurant with a Michelin star, meaning you can have a set lunch menu that gives you great value for money with high-quality cuisine. They use good local produce, like roasted guinea fowl with foie gras, and oriental touches as well.  Examples of Cruz's imagination and undisputed creativity include, lemon fish ceviche with grated cucumber and cherries.

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Hofmann

Critics' choice

New haute cuisine with distinct Catalan influences and beautiful desserts, all presented impeccably. How does chef Mey Hofmann's calamari with Catalan blood sausage and praline sauce sound? Hofmann herself calls it "simple and not overthought", with the praline sauce making an unexpected appearance. The squid are stuffed with the sausage, which was previously heated in the microwave in order to soften it up, the not-quite-boiled praline sauce is added, and then it's grilled. The result is fantastically crunchy and quite the combination.

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Sarrià - Sant Gervasi

Dos Cielos

Critics' choice

This restaurant offers high-level cuisine, produced by the twins Javier and Sergio Torres, on the top floor of the hotel Me. Very original cuisine with flavours from distant countries, including dishes like cream of Amazonian roots with sagu caviar. Winners of the Time Out Special Jury Award 2009.

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Sant Martí

Via Veneto

Critics' choice

For over 40 years they have been turning acts as simple as peeling an orange into culinary art. This is a location that any good gourmet worth his salt should know – their truffles are peerless, while the service sets the standard for Spanish haute cuisine.

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Sarrià - Sant Gervasi
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