Dive into a delightful mix of Atlantic and Mediterranean flavors at this Barcelona gem, where fresh seafood dances with inventive twists on classic plates.
"Besta’s two chefs, Carles Ramon and Manu Núñez, focus on offering exceptional products from their home regions of Catalunya and Galicia, respectively. They precisely plate vibrant dishes like pickled mussels with pumpkin, tomato salad with cured blue fish, and Galician seaweed pancakes with wine-braised wild boar — though the experience of eating at Besta is generally a more casual affair than all that makes it sound. There are always a few meat dishes on the menu, but seafood is the star here; don’t miss out on the grilled zamburiña scallops and the oyster- and seaweed-infused gin tonics." - Sam Zucker
"If there’s one place you should prioritize while visiting Barcelona, it’s Besta. This fancy-ish restaurant on L'Esquerra de l'Eixample mixes Galician and Catalan influences on its constantly changing menu. Packed with unconventional combinations using seasonal produce and fresh seafood—think white Mediterranean shrimp tartare with aged Galician beef carpaccio, and calamari with swiss chard and black pudding jus—everything here is both surprising and will make you immediately want to order it again. Round it all out with a gin and tonic (or two) made with their very own gin, which is distilled with algae and oysters for a cool, cucumbery, and only very slightly salty finish." - isabelle kliger
"Besta is the brainchild of Carles Ramón from Catalonia and Manu Núñez from Galicia. Together, they have invented a gastronomic style like none other: blending the finest in-season produce from their respective regions. It's a match made in heaven, and the result is positively ethereal. Ramón and Núñez are not afraid to take risks, especially when it comes to mixing unorthodox ingredients from the sea and the land. Surf 'n' turf (or mar i muntanya) is a mainstay of Catalan cuisine. Combinations like chicken and shrimp or meatballs and squid abound on menus here, but Besta takes it to another level, serving Galician oyster with thinly sliced dry-aged beef, or market-fresh octopus with a suckling pig's ear. The wines are mainly sourced from small producers and divided by color and region. It's own in-house branded gin is distilled with algae and oysters." - Isabelle Kliger, Gemma Askham
"A casual neo-bistro run by two chefs who have brought together the cooking of their respective regions, namely Galicia and Catalunya. The market-inspired menu here is influenced by both the Atlantic and the Mediterranean." - Michelin Inspector
"If there’s one place you should prioritize while visiting Barcelona, it’s Besta. This fancy-ish restaurant on the “left” side of the Eixample district mixes Galician and Catalan influences on its constantly changing menu. Packed with unconventional combinations using seasonal produce and fresh seafood—think white Mediterranean shrimp tartare with aged Galician beef carpaccio, and calamari with swiss chard and black pudding jus—everything here is both surprising and will make you immediately want to order it again. Round it all out with a gin and tonic (or two) made with their very own gin, which is distilled with algae and oysters for a cool, cucumbery, and only very slightly salty finish." - Isabelle Kliger
