Quimet & Quimet
Tapas bar · el Poble Sec ·
Sandwiches & tapas from premium conservas, 500+ wines
Sandwiches & tapas from premium conservas, 500+ wines
"A compact, old-fashioned wine and tapas bar lined with floor-to-ceiling bottles and jars, operating since 1914 and run by four generations of the same family, it’s famed for its conservas and montaditos; don’t miss the brie, red pepper, artichoke and caviar montadito or the razor clam conservas—expect to eat standing at the crowded bar." - Isabelle Kliger
"This classic Barcelona tapas spot is entirely dedicated to serving conservas—tinned produce, meat, and seafood with near mythical status in Spanish tapas bar culture—on slices of bread. They can everything themselves and serve it as a small, open sandwich called a montadito. Get there when they open at noon, and with a bit of luck, there won’t be a line outside. But any wait is worth it. Once you’re in, jostle your way through the tiny, standing-room-only bar, where hundreds of bottles line the walls, and try the famous salmon with Greek yogurt and truffle honey, the pickled Iberian pork cheek, or the foie gras with mushrooms and chestnuts." - isabelle kliger
"This is one of the last old-school bodegas in Barcelona that continues to sell its own house wine directly from the barrel. It’s famous for conservas which get piled high and served up as small open sandwiches called montaditos (basically, morsels of anything served on bread). This spot in Pablo-Sec gets packed, but shoving food in your face while juggling your drink and trying not to elbow the person next to you is half the fun. Eventually, you can make your way to the middle of the street with the rest of the crowd that’s spilled outside." - isabelle kliger
"Quimet & Quimet is entirely dedicated to serving conservas—tinned produce, meat, and seafood with near mythical status in Spanish tapas bar culture—on slices of bread. They can everything themselves and serve it up as a small, open sandwich called a montadito. Get there when they open at noon, and with a bit of luck, there won’t be a line outside. If you end up having to wait the thirty or so minutes to get in, it’ll be worth it to experience one of Barcelona's most classic tapas establishments. Once you’re in, jostle your way through the tiny, standing-room-only bar, where hundreds of bottles line the walls, to try ones like the famous salmon with Greek yogurt and truffle honey, the pickled Iberian pork cheek, or the foie gras with mushrooms and chestnuts." - Isabelle Kliger
"A more-than-century-old, standing-room-only tapas institution with a one-hour dining limit and a convivial, cramped atmosphere; trusting the server yielded a parade of small plates — olive oil–drenched artichokes on goat cheese topped with caviar, sweet loquats with anchovies, smoked oyster and red pepper sandwiches, tuna-and-olive pâté, and the signature salmon-and-goat-cheese finished with a generous honey drizzle — all enjoyed alongside sangria." - Megha McSwain