Alapar

Mediterranean-Japanese Fusion · Poble Sec, Barcelona · €€€

Awards: Michelin Selection

Mediterranean izakaya from Jaume Marambio and Vicky Maccarone where Albert Adrià's Pakta once was. Squid and Iberian bacon montadito, three-sausage gyoza.

The Delekta Review

Alapar in Sant Antoni — in the space Albert Adrià's Pakta used to occupy — is chef Jaume Marambio's Japanese-Mediterranean kitchen, and his Chilean-Japanese heritage gives the concept a cultural depth that most fusion projects in this city can't pretend to have. This is the more serious sibling of his casual Varmuteo. Marambio works from fermentation and umami: koji-aged proteins, dashi applied to Mediterranean contexts, seasonal Catalan ingredients treated with Japanese technique. The tasting menu lands around 55–75€ — genuinely accessible for Michelin-selected cooking. The sake list complements rather than competes with the wines. The room is intimate, the menu moves with the seasons. If Varmuteo is the vermouth bar, Alapar is what happens when the same team stops being casual. The fusion here isn't a trick or a trend — it's autobiography. Which, in a city where 'fusion' often means 'two trends in the same plate', is worth something.

What the critics say

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Address
Carrer de Lleida, 5, Sants-Montjuïc, 08004 Barcelona, Spain
Phone
+34 938 87 20 96
Website
alapar.es
Reservations
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