Can Fisher Restaurante playa Bogatell

"With a buzzing patio overlooking busy Bogatell Beach, this spot could easily be mistaken for a tourist trap. But, in reality, it’s the total opposite. Everyone comes here for the daily selection of grilled fresh fish and raw seafood, like oysters and red shrimp tartare, not to mention excellent seafood paella. There’s señorito rice with everything pre-peeled for those of us who don’t like getting shrimp shells stuck between our teeth, or carnivorous options like rice with free-range chicken, grilled skirt steak, and chimichurri. They're all cooked with a crunchy socarrat base. The service is impeccable, and they’ll bring you wet wipes to clean your hands after you’ve finished your feast of anywhere from seven to 70 fishes. photo credit: Sara Larsson photo credit: Sara Larsson" - Isabelle Kliger

"With a buzzing patio overlooking busy Bogatell Beach, this spot could easily be mistaken for a tourist trap. But, in reality, it’s the total opposite. Everyone comes here for the daily selection of grilled fresh fish and raw seafood, like oysters and red shrimp tartare, not to mention excellent seafood paella. The service is impeccable, and they’ll bring you wet wipes to clean your hands after you’ve finished your feast of anywhere from seven to 70 fishes." - isabelle kliger

"Tourists are par for the course in any beachfront paella joint like this one overlooking Bogatell Beach, but what sets Can Fisher apart is the high ratio of locals—giving it the Barcelona stamp of credibility. Fishy treats come in all shapes and sizes, from the delectable red shrimp carpaccio, to freshly shucked oysters, anchovies dripping in olive oil, steamed mussels, and the salt-baked fresh turbot. But, again, the real highlight here is the wide range of paellas. From the finger-licking soupy rice with lobster, to the pre-peeled young gentleman’s rice, or Arroz del Señorito—especially designed for the young gentleman who prefers not to get his dainty hands dirty—to the black squid-ink rice with baby squid, Padrón peppers, and alioli, the selection is so good it’s almost impossible to choose just one." - Isabelle Kliger, Gemma Askham