Joan Bagur, a chef from Menorca with years of experience in Mexico, is the heart and soul of this restaurant where you can sample hearty, authentic Mexican cuisine. The restaurant offers local meat and fish, while the rest of the ingredients come from Mexico. Among the best dishes are the chunks of 'cochinita pibil' (Mayan-style slow-roasted pork), the suckling pig is from local supplier Cal Rovira; and the grilled octopus with bacon. The locally farmed chicken with mole sauce is phenomenal. Oaxaca has two spaces: the restaurant and the mezcalería (with more than 200 brands of mezcal). Decorated with leather, wood and steel, the restaurant is pretty to a fault.
Pla de Palau, 19
|Transport:||Jaume I, Barceloneta (M: L4)|