Oriol Ivern is a Barcelona-based chef whose ethos is to offer a modern and creative Catalan cuisine while keeping tradition alive. Oriol was born in Begues (Barcelona) in 1975 and has worked for prestigious restaurants in Spain and England before opening his own (Hisop) in May 2001. He received the prestigious Fooding award in 2004 and a Michelin star in 2011. This is his personal guide to Barcelona’s food scene. From chocolatiers working with the best quality products, to very traditional food, to modern chefs who think differently—there’s something for everyone.
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My restaurant, opened in 2001 where I serve Catalan food with a twist. I carefully source every product locally.
A small restaurant and I think it’s the best expression of “bistronomics” in Barcelona. The best quality of products with gastronomic food at really good prices.
The most important market in Barcelona, anything you need you can find it there.
Trendy—and usually crowded—tapas place. Great value and quality tapas: classic with a modern approach.
Barcelona’s best secret for those looking for authenticity.
The best Japanese restaurant in town. Introduces local and season products. A must.
Quartier restaurant, gastronomic level, you won’t find a single tourist here.
Hisop
Contemporary catalan cuisine
Food
Gresca
Stimulating Spanish cuisine
Food
La Boquería
Mercat Sant Josep
Escapism
Tapas 24
Creative tapas
Food
Quimet & Quimet
Famed tapas and enough booze for a river
Food
Enric Rovira
Chocolate space odyssey
Shop
Shunka
Intense aroma
Food
Tutusaus
Gastronome's ham & cheese mecca
Food
Vila Viniteca
A wine connoisseur's wonderland
Food
Barcelona Reykjavík
Give us this day our daily bread
Food
Monvínic
Vive viticulture
Food
Àtica
Simplemente genial
Food
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