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Dining in Barcelona

Restaurant Oria:

For a starter go for one of the following options

  • Verdures fresques amb suc de mongeta tendra (Fresh vegetables with green beans juice)
  • Carpaccio de carn i parmesà a la vinagreta de mostassan (Beef and parmessan carpaccio with mustard vinaigrette)
  • Infusió de tomàquet amb pop marinat al Pimentó de la Vera i brots tenders (Tomato infusion with marinated octopus and tender sprouts)
  • Sopa de peix a la donostiarra amb marisc al natural (Donostiarran fish soup with natural sea food)

Going to your main course remember to avoid heavy sauces, and emphasize on protein sources. You could choose among:

  • Lluç d’ham amb cloïsses en salsa verda (Wild hake with clams in green sauce)
  • Presa de porc Ibèric amb la seva careta, parmentier de bleda i petits mossos de butifarra (Grilled Iberian pork shoulder, chard parmentier and “butifarra” bites)



The Caelis restaurant is an excellent choice for anyone visiting Barcelona. The Michelin starred Chef Romain Fornell prepares a different menu each week, so keep an eye on the changing menu beforehand. Excellent choices that we have tried are:

  • Tartar of tuna in granny smith leaf with soy-ginger vinaigrette and crispy radish
  • Fillet of steamed cod with beurre blanc, caviar of herring, tarragon scented veil and celery
  • Duck pickle with foie grass, seasonal mushrooms, glazed onions and reduced juice


Restaurante Lasarte:


  • Squid Tartare with liquid egg yolk, onion and kaffir consommé
  • Crayfish and swede with cow shank broth cubes and lemon
  • Vegetable leaves and petals salad, herbs, sprouts with lettuce cream and lobster
  • Red prawn on a seabed, fennel and coral emulsion

Main Course

  • Virrey fish with iodized sauce, king crab, raw tomatoes and saffron
  • Red tuna belly, kaffir lime, watercress and raw fennel
  • Charcoal grilled pigeon with citrus, capers, black olive and smoked sauce with galangal
  • Duroc pig trotters stuffed with black shallot, bimi and quince




  • Ensalada de Bogavante (Lobster salad)
  • Salmón Noruego ahumado cortado a cuchillo con su guarnición (Norwegian smoked salmon)
  • Salpicón de bogavante (Salpicón of lobster)
  • Calamares a la andaluza (Squid "Andaluz" style) 

Main Courses: If you decide to go for the local well known seafood we suggest you choose among the following options:

  • Ostras elegidas (Selected oysters)
  • Almejas especiales vivas (Special live clams)
  • Camarones (Prawns)
  • Gambas de Palamós salteadas al ajo fresco (Garlic sautéed Palamós prawns)
  • Centollo al horno (Baked crab) 

On the other hand, there are also tasty options for all the meat lovers out there, such as: 

  • D.O Ternera Rubia Galicia
  • Cabrito lechal a la brasa de carbón natural 


If you decide to go after some traditional Catalan flavours, made in the finest way by a two Michelin star restaurant, then ABaC is the place for you. They provide two set menus, going under the names "ABaC Menu Our Tradition" and "Gran ABaC Our Avant-Garde". Regardless of which menu you choose it is wise you avoid consuming some courses, while you can freely enjoy the following:

  • Calamari
  • Red tuna parpatana, stewed and fermented garlic, almond creamIberian meats, almonds with beans and “compango” bubbles
  • Melon with Iberian ham
  • Lobster au naturel
  • Rock fish, crusty scales, thorns consommé, seaweed and citrus
  • Stewed tuna morillo and sour Sherry consommé with tuna marrow
  • Duck rillettes with spicy blinis and crunchy nervures and tongues salad   

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