Batea

"Don’t let the prime location fool you; Batea is all about excellent quality seafood without the exorbitant prices you might expect so close to the Passeig de Gràcia. The menu features the best of the Atlantic and Mediterranean coasts, and the kitchen strives to be classic without falling into stale tropes of tradition. Begin your meal with a mini seafood tower from the raw bar, followed by tender fried monkfish tails, cockles in dashi broth, and the Betanzos-style omelet (a Galician specialty) topped with red prawn tartare or sauteed baby squid." - Sam Zucker

"From the team behind Besta, Batea is the fish joint Barcelona needs and deserves. Their secret to success is simple: great people, great produce, and not taking yourself too seriously. Kick things off with the seafood platter full of cockles and clams, and some fresh Galician oysters before getting into mains like the cured bonito tuna with red pepper emulsion, or the simple and perfectly grilled Mediterranean red prawns. Stick around after dinner and chat with the maître d’ over a gin and tonic. The décor is colorful, with pink-and-purple striped wallpaper, the service is warm (don’t be surprised if you’ve made friends with your server before the night is over), and the food is exceptional. " - isabelle kliger

"This cosmopolitan bistro located on one side of the emblematic Avenida Palace hotel has a contemporary interior that provides the backdrop for fusion cooking that combines traditional Catalan and Galician cuisine. The market-inspired small plates on offer here have a constant focus on the Atlantic and the Mediterranean." - Michelin Inspector

"From the team behind Besta, Batea is the fish joint Barcelona needs and deserves. Their secret to success is simple: great people, great produce, and not taking yourself too seriously. Kick things off with the seafood platter full of cockles and clams, and some fresh Galician oysters before getting into mains like the cured bonito tuna with red pepper emulsion, or the simple and perfectly grilled Mediterranean red prawns. Stick around after dinner and chat with the maître d' over a gin and tonic. The décor is colorful, with pink-and-purple striped wallpaper, the service is warm (don’t be surprised if you’ve made friends with your server before the night is over), and the food is exceptional." - Isabelle Kliger

"If you're in Barcelona, we'll hazard a guess that you're after seafood—ideally without paying an arm and a leg. Come to Batea for top-notch produce at a price point unrivaled in Central Barcelona. Like its sister restaurant Besta, Batea takes its mission seriously so you can be sure it will always be painstakingly fresh and prepared with just the right measure of love and creativity to make it pop without getting pretentious. Kick things off with a couple of Galician oysters and the seafood platter–or crustacean tower, as we like to call it–which, you'll be pleased to know, is just as grand as it sounds. Don’t miss the white prawn tartare roll, before moving onto mains like the vinegar-marinated mackerel escabeche, and the unmissable ultra-gooey Betanzos-style omelet, topped with either shrimp or baby squid, depending on what’s in season. Chef Manuel Núñez’s partner Marta Morales runs the front of house and is also responsible for mixing your cocktails and pairing your wine. Since she does this so flawlessly, our advice is to tell her what you like and leave it in her more-than-capable hands." - Isabelle Kliger, Gemma Askham