COME

"This is one of the few (if only) fine dining Mexican spots in Barcelona where top-notch Spanish ingredients are used with staple spices and techniques from Mexico to make traditional favorites like mole and cochinita pibil. There are two tasting menus, the difference being which main you’ll share with the table—pick one with dishes like Iberian pork or chicken, or opt for the other that comes with steak or lobster. But first, everyone is served a slew of solo appetizers like the seafood tostada, the tequila “cloud,” and the decadent triple pork bun. Each delightfully plated course is astoundingly tasty, especially with rounds of cervezas, micheladas, tequilas, mezcales, signature cocktails, and in-house fermented aguas frescas." - isabelle kliger

"There are plenty of Mexican joints in Barcelona but there's nothing like COME, which was awarded a well-deserved Michelin star within a year of opening. This Mexican fine-dining joint pops with bright colors on its walls and mosaic tabletops, and the refined elements are strictly reserved for the food. The rest of the ambiance is all about that famously warm and easy Mexican hospitality. If you’ve done fine dining in Barcelona, you know the drill: two tasting menus, one long, one short. What stands out at COME is that each one consists of a sequence of starters, followed by a main. And that there’s none of those gentle, prissy flavors you will find elsewhere—this may be fine dining, but it’s Mexican fine dining, so the seasoning smacks you in the mouth and doesn’t apologize for it. The highlights are the snacks and starters—the negroni and strawberry “cloud” the dissolves as you eat it, the oozy Oaxacan cheese “gordito”, or fried corn cake." - Isabelle Kliger, Gemma Askham

"If you were once a regular visitor to the legendary Hoja Santa, you won’t want to miss out on a visit to COME by Paco Méndez, which now occupies the same premises (also home to the former Niño Viejo restaurant) and which, in a nod to the attachment Mexicans have with the Day of the Dead, could be described as a “reborn restaurant”. At the helm here is chef Paco Méndez, who has taken over the reins with his wife and head pastry chef Erinna to give the format a new twist in which he showcases “the coming together of Mexican culture and cooking, Mediterranean ingredients and the legacy of El Bulli”. The experience starts with welcome drinks and snacks as soon as you walk through the door before heading to the dining room and private dining space (show cooking is also an option here) where you can discover the flavours of this Central American country from a modern and creative perspective on its menus, with a permanent focus on zero-mile ingredients. The extensive selection of typical Mexican drinks (micheladas, tequilas, mezcales etc) is a must here." - Michelin Inspector

"This is one of the few (if only) fine dining Mexican spots in Barcelona where top-notch Spanish ingredients are used with staple spices and techniques from Mexico to make traditional favorites like mole and cochinita pibil. There are two tasting menus, the difference being which main you’ll share with the table—pick one with dishes like Iberian pork or chicken, or opt for the other that comes with steak or lobster. But first, everyone is served a slew of solo appetizers like the seafood tostada, the tequila “cloud,” and the decadent triple pork bun. Each delightfully plated course is astoundingly tasty, especially with rounds of cervezas, micheladas, tequilas, mezcales, signature cocktails, and in-house fermented aguas frescas." - Isabelle Kliger

"Without a moment of hesitation: Hoja Santa and Niño Viejo, Albert Adria’s avant-garde Mexican tasting menu restaurant and taqueria, respectively, in Barcelona." - Serena Dai