RíasKRU

Amazing restaurant, absolutely recommend for some of the best fish dishes I have ever had, and the Iberian ham they serve as appetizer just melts in your mouth! In particular the ceviche is delicious! The staff is very friendly and helpful!

We came to celebrate my daughter’s birthday and it was wonderful. The service was very good. We did the pairing and some of the dishes were amazing, others were not my favorite but the presentation was out of this world!! The wine and bubbly were very good. The restaurant is nice and welcoming (not staid/snooty). Would love to be back again.

This dish exemplifies modern Spanish cuisine: Tartare of raw squid, carbonara ibérica, pine nuts. Carbonara is a Roman pasta sauce of cured pork jowl (guanciale), Pecorino cheese, and egg yolk. The guanciale here is not the typical industrial pork aged for 2 months, but one made by famed Spanish jamón producer Joselito using the finest pigs and aged for 12 months. If you've never had the rendered fat of jamón ibérico, it's hard to describe but the closest thing would be bacon fat, except no smoke but more intensity and astringency from the longer curing process. This fat is mixed into the carbonara sauce and turned into a foam. This dish is delicious, inventive, yet totally Spanish in its ingredients and techniques. I find many fancy restaurants are making dishes that are too international, lacking Spanish identity. That's fine if you're a local, but if you are visiting Barcelona, you don't want to have a dish that a restaurant back home can make too. Photo 1: Sea urchin, paired with Lustau Del Tonel oloroso sherry 20 years old Photo 3-4: Anchovy, smoke Photo 5: Raw razor clam, pickled quail Overall, RíasKru is an incredible seafood restaurant that creates modern, creative dishes with a distinct Spanish identity.

Excellent, superb, from the beginning to the end, first class product modified only as much as needed, which is the Spanish philosophy when it when it comes to food. All dishes were remarkable, all full of umami, from the bread to the torrijas dessert!

Great service and food. Extensive menu and good quality products. Delicious dishes and wine. I already want to come back to taste more.

Went with my better half and asked the waiter to come with all the suggestions they had instead of ordering the tasting menu (as we really wanted to try the tartars!). In total 14 exquisite dishes presented in a delicate manner. We really enjoyed the dinner, the attention was superb on behalf of the waiter and sommelier. It was on a Thursday so it was not crowded at all. Don’t know how it is during the weekends. Really recommended!

My hotel concierge recommended this place. We went as soon as the restaurant opened at 20:30 on a Saturday night. Service was top notch. Food was very good overall; we could tell they used high quality seafood and put a lot of thought into each dish. Every dish was too salty however (even for my Americanized palate). I would’ve given it five stars otherwise. Sharing photos of the seafood soup, crab rice, and complimentary appetizer I had. Bread at the start of service was nice and warm, but fyi they charge for the bread which they serve without asking. For the quality of the food, I would go back especially to try their prix fixe menu, except I would ask for the food to be cooked less salty.

Great food and surprisingly one of the greatest sushi/nigiri I ever tried. And I tried the all over the world in very good hi-end places and exclusive omakase restaurants. But the service... Is not what I expected from a restaurant that is supposed to be one of the best in Barcelona. I mean, they served us. But don't try hard at all. We came - they lead us to the table and handed menu - left us alone for 20 minutes - came to take the order. Not a single word other than hello and welcome. Not a slightest effort to talk about cuisine, menu or restaurant concept. Especially considering they have such great sushi and seafood. Just taking the order and than serving it - that's what I expect at McDonalds/fast food. Very amateurish and non-professional for this kind of restaurant. They really letting the chef down by not saying a single word about cuisine.