Hesperia Barcelona Sant Just

In this attractive stone property, featuring numerous designer details, the clear focus is on seasonal ingredients. These can be enjoyed in the glass-fronted dining room with views of the surrounding vineyards that produce the property’s own wine, and a small garden full of tomatoes, lettuce, fruit trees and aromatic plants. The cuisine here is centred around two seasonal menus (Rauxa and Follia). Our recommendation? We especially liked the Corazón de bosque, beef and cucumber vinaigrette, which is accompanied by three types of bread made in-house.

This glamorous restaurant, part of the dining options available at the Grand Hyatt Barcelona, bears the hallmark of chef Dani García and follows the aesthetic look established by his brothers in Madrid, Marbella and Dubai. This spacious restaurant, with its elegant, urban steakhouse philosophy, combines the usual presence on the menu of its famous “yakipinchos” and premium red meats (different cuts and periods of aging) with other more local dishes, such as Butifarra de Perol croquettes, and vegetable-based specialities including delicious grilled avocado from Malaga. A live DJ makes an appear

If you’re on the lookout for a restaurant with a view and you like the sound of an “exotic culinary experience”, Maymanta is a great option for you. Located on the 19th floor of the luxurious Grand Hyatt Barcelona hotel, with its panoramic rooftop terrace, enjoy authentic Peruvian cuisine prepared with Mediterranean ingredients. Chef Omar Malpartida likes to say that he combines “what's here and there” when it comes to cuisine that takes guests on a gastronomic journey to Peru’s coast, its mountains, and its jungle. On the menu you’ll find a wide array of ceviches –we particularly enjoyed the

A classically furnished, family-run restaurant with a name inspired by this old form of transport in the city. Enjoy traditional cuisine with a contemporary touch, including the occasional international dish and a tasting menu option. The high quality of ingredients it works with is clearly evident in the fish served here (purchased daily at auction), and dishes such as Galician razor clams with a glaze of Manzanilla sherry (from Sanlúcar) and hazelnuts.

Vivanda occupies a renovated house in the Sarriá district of the city, where it boasts a contemporary interior featuring high tables for tapas, restaurant-style dining tables, plus a tree-shaded patio-terrace (with a retractable roof) that is understandably very popular during the summer months. Traditional Catalan cooking is to the fore here, making full use of market-fresh ingredients and modern techniques in its “platillos” (small plates) and “dishes of the month” that revive the flavours of the past. Make sure you order its legendary ham croquettes and the steak tartare.

Fast food

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