Barcelona's 13 Trendiest New Mytouries

Chef Carles Tejedor, known for his work at El Nacional, the Academy, and more, brings his expertise to Be So, where he offers elegant twists on classic hotel dining staples like steak tartare and oysters. A unique feature of the restaurant is its wine selection process: choose a favorite aroma from one of seven small perfume bottles, and the sommelier will suggest a variety of wines to complement it. Be So is part of the Hotel Sofia, which also houses the Mediterranean Mytoury Impar, the book-themed cafe PhiloSofia, and the Zuu dinner spot.

Occupying a sprawling 9,000-square-foot industrial space, Cocina Hermanos Torres is the ambitious project of celebrity chefs Sergio and Javier Torres. Fresh off their second Michelin star for Dos Cielos, the brothers have created a restaurant that wows with both its design and its inventive cuisine. The menu playfully revisits their family recipes with unique creations like sunflower-seed ice cream and a clever take on “rice” made from vegetables.

Housed in a former nightclub space, El Cinco marks chef Josep Armenteros’s debut in Barcelona. The menu is a testament to his commitment to seasonal ingredients and his time working with Michelin-starred chef Carles Gaig. Highlights include boneless duck with pears and millet, partridge with cabbage, and the menorquin de ensaimada — a traditional Balearic brioche stuffed with sobrassada (Majorcan sausage) and cheese. The menu focuses on vegetables, and dessert is a must-try. After dinner, you can head downstairs to the nightclub El 5 for more entertainment.

After abandoning a career in neurology to pursue his culinary dreams, Sánchez Romera, who also spent time at New York’s Dream Hotel, founded Rice!, a vibrant Mytoury centered around the versatile grain. The menu features imaginative rice-based dishes, such as black rice paired with curry prawns, cuttlefish, and kombu velouté, alongside the Barcelona roll — a selection of six maki rolls made with diverse rice varieties and a mix of vegetables and seafood.

At Plata Bistro, the culinary approach is all about simplicity. Each dish features just three core ingredients, but through innovative techniques and fresh seasonal produce, these minimalist creations pack a punch. The ever-changing menu is projected on a wall in the dining room, displaying daily offerings made from ingredients sourced at the local farmers market. Imagine dishes like chanterelles topped with a fried egg, chicken served with Swiss chard and foie gras, or fresh strawberries paired with mascarpone and balsamic.

Chef Gastón Acurio, renowned as Peru’s top culinary ambassador, is a key figure behind the global craze for Peruvian ceviche. Yakumanka, inspired by Acurio’s famed La Mar, showcases some of its most celebrated ceviches. Try the Carretillero featuring mussels, shrimp, crab, and tangy tiger milk, or the apaltado with creamy avocado and grilled octopus.

At Pur, Michelin-starred chef Nandu Jubany focuses on pure, unadulterated flavors. With the kitchen prominently displayed at the heart of the restaurant, guests can see the chefs craft exquisite dishes like bone marrow with caviar, escala anchovies on creamy stracciatella, and salt-cured tuna belly with toasted almond ajoblanco. After dinner, unwind at the basement bar, aptly named Impur.

At Restaurante Xavier Pellicer, renowned chef Xavier Pellicer captures the essence of ingredients' energy, from producer to plate. This flexitarian spot focuses on biodynamic and organic produce, celebrating vegetables while occasionally featuring fish or meat. Classics like beetroot gazpacho and pink lentil hummus make a return, alongside new creations such as roasted pumpkin with chutney and burrata paired with asparagus and citrus.

Housed in the basement of the Moritz brewery and sharing its space with the Michelin-starred Alkimia, Al Kostat (Catalan for “next door”) is the culinary playground of chef Jordi Vilà. The restaurant features an extensive menu of both comforting and indulgent dishes, from simple meat croquettes to luxurious shrimp heads topped with caviar, all served in an intimate setting with just a few tables.

Beyond its provocative name, this establishment offers a refined experience. The space is the brainchild of two Italian slow-food enthusiasts, featuring a chic design and an adjacent courtyard where they grow fresh herbs. The menu blends traditional Italian flavors with modern twists. Sample the Parmesan crispy taco and the restaurant's unique take on patatas bravas, whimsically named “Bravas que querían ser patatas” (bravas that aspired to be chips). They truly live up to their dreamy name.

In a city dominated by avant-garde cuisine, chef Alain Guiard has embraced tradition with Restaurante A. Situated in a well-preserved medieval palace, the restaurant offers hearty, family-style dishes such as Moorish chicken, shrimp carpaccio, and parmentier ravioli filled with wild mushrooms, truffles, and jamon Iberico. The atmosphere is relaxed, the prices are reasonable, and the food is thoughtfully crafted. Don’t miss the traditional torrijas (Spanish-style French toast) served with smoked milk ice cream for dessert.

Fismuler's Barcelona branch has quickly become a local favorite, mirroring the success of its Madrid counterpart. Its appeal lies in a menu that expertly balances innovative cuisine with simpler fare, all underscored by top-notch ingredients. The three chefs behind Fismuler, who previously collaborated at El Bulli, bring their technical prowess to dishes like gilthead carpaccio with almonds and razor clams paired with kimchi and crispy kale. On Thursday through Saturday nights, live music ensures the atmosphere remains lively long after dining hours.

Don’t be fooled by L’Artesana’s modest exterior. Inside, a team of culinary experts—Romina Reyes, Héctor Barbero, and Pau Pons—bring their extensive experience from other top Barcelona Mytouries. This new venture, their first collaborative project, showcases their skills in dishes such as marinated mackerel, a crispy fried egg with potato, cod, and egg yolk “Rösti,” and a thoughtfully curated natural-wine selection.