Bar Canyí
Bar & grill · Sant Antoni ·
Mojama, croquettes, oxtail burger, calamari sandwich
Mojama, croquettes, oxtail burger, calamari sandwich
"Appearing at first like an old Sant Antoni bar but revealing a cool, retro-trendy character—with tattooed chefs, a vinyl player and art on the walls—it combines top-notch produce, a laid-back vibe and excellent service; start with a Russian salad served with piparras and tuna belly, a bomba, or grilled red shrimp from the Costa Brava, and don’t miss the standout oxtail, kimchi and pickle burger, touted as an incredibly tasty, juicy highlight." - Isabelle Kliger
"The Sant Antoni crowd was slightly put off by Bar Canyí when it opened. “A bomba for seven euros?!” they cried. After all, this former grungy old man’s bar still looks like a Manolo bar—if that particular Manolo had the taste level of David Rockwell. But it’s anything but. The tattooed owner duo, who are equally comfortable deep frying a croqueta as they are chatting to the guests or popping a new vinyl on the record player, already have people traversing the globe to eat at their fine-dining restaurant down the road. At Bar Canyí, that track record shows: the dry-cured mojama melts in your mouth like butter because it’s made with tuna belly, not tuna loin, the croquettes use real jamón Ibérico as opposed to the bechamel-heavy deep-frozen gunk you get elsewhere, and the burger (stuffed with oxtail, pickles, and kimchi) might just be the juiciest thing we’ve ever had." - isabelle kliger
"The Sant Antoni crowd was slightly put off by Bar Canyí when it opened. “A bomba for seven euros?!” they cried. After all, this former grungy old man’s bar still looks like a Manolo bar—if that particular Manolo had the taste level of David Rockwell. But it’s anything but. The tattooed owner duo, who are equally comfortable deep frying a croqueta as they are chatting to the guests or popping a new vinyl on the record player, already have people traversing the globe to eat at their fine-dining restaurant down the road. At Bar Canyí, that track record shows: the dry-cured mojama melts in your mouth like butter because it’s made with tuna belly, not tuna loin, the croquettes use real jamón Ibérico as opposed to the bechamel-heavy deep-frozen gunk you get elsewhere, and the burger (stuffed with oxtail, pickles, and kimchi) might just be the juiciest thing we’ve ever had." - isabelle kliger, isabelle kliger, isabelle kliger, isabelle kliger, isabelle kliger, isabelle kliger, isabelle kliger, isabelle kliger, isabelle kliger
"The Sant Antoni crowd was slightly put off by Bar Canyí when it opened. “A bomba for seven euros?!” they cried. After all, this former grungy old man’s bar still looks like a Manolo bar—if that particular Manolo had the taste level of David Rockwell. But it’s anything but. The tattooed owner duo, who are equally comfortable deep frying a croqueta as they are chatting to the guests or popping a new vinyl on the record player, already have people traversing the globe to eat at their fine-dining restaurant down the road. At Bar Canyí, that track record shows: the dry-cured mojama melts in your mouth like butter because it’s made with tuna belly, not tuna loin, the croquettes use real jamón Ibérico as opposed to the bechamel-heavy deep-frozen gunk you get elsewhere, and the burger (stuffed with oxtail, pickles, and kimchi) might just be the juiciest thing we’ve ever had." - Isabelle Kliger
Ines B.
Ser
Ronak S.
siyun
Jan B.
Barcelona À T.
Nick R.
kit