Bisavis

Catalan / Tasting Menu · Eixample, Barcelona · €€€

Awards: Repsol Solete

Open since 2018

Eduard Ros walked away from a Madrid labor-law practice at thirty-three, did a stage at La Tasquita de Enfrente, and opened the counter at Tavern 11 bis in 2018; in late 2024 he moved the project to Bruc 85 — bigger room, burgundy walls, a 700-reference cellar he pours himself, ~€60 lunch tasting with drinks and a denser dinner format.

The Delekta Review

Counter-led tasting format, single operator — Ros cooks, plates, pours and explains; ~9 counter seats plus one larger table Lunch tasting around €60 with drinks included; dinner format denser at €100+ per person with a couple of glasses — no à la carte, no walk-ins Cellar around 700 references — Burgundy, Loire, Champagne, Piedmont, Penedès — with an unusually generous by-the-glass program; Ros pours every cork himself

Brandada de bacalao without potato or dairy — Ros's signature reconstruction of cod-throat brandade, lifted across nearly every review Anxova amb coca — house anchovy on a sweet or aniseed flatbread depending on the day's bake Butifarra del perol with raw scallop and horseradish — the dish Repsol singled out when it gave the Solete Cocotxas de merluza al pil pil — hake cheeks emulsified in their own gelatin, a recurring main on the dinner card Steak tartare madurat — table-side from aged old-cow beef, sometimes finished with smoked whisky Panna cotta with oscietra caviar — Ros's signature dessert, the caviar tic that runs through the menu

Eduard Ros — Catalan, former labor lawyer in Madrid until thirty-three, brief stage at La Tasquita de Enfrente; opened Bisavis as a twelve-seat counter at Tavern 11 bis (Sant Gervasi-Galvany) in 2018, solo since day one — cook, sommelier and dining-room manager in one Moved the project to Bruc 85 (Dreta de l'Eixample) in late 2024 — bigger room, burgundy walls, a small wine-bar daypart at lunch and the same tasting-menu spine at dinner; old aggregator listings still point at Tavern 11 bis, ignore them BisAVis spelled with the capitals is a play on 'vis a vis' / 'cara a cara' — the chef in front of you, no anonymity on either side

Burgundy-walled counter room — around nine seats at the bar with the kitchen behind it, plus a single five-top table; the cellar is visible from the bar Ros cooks and pours simultaneously — the service register is personal, sometimes garrulous; expect a chef who narrates and a wine list that reaches farther than the room

Address: Carrer del Bruc 85, Dreta de l'Eixample — three minutes from L4 Girona, six from L2/L4 Passeig de Gràcia Service Mon–Thu lunch 13:00–17:00 and dinner 19:30–24:00; Fri lunch 13:00–17:00 and dinner 19:00–24:00; closed Sat and Sun Reservations by phone (+34 676 17 50 70) or via @bisavisbruc on Instagram — small room, mandatory to book ahead; old listings (Time Out, World of Mouth, Tripadvisor) still point at the closed Tavern 11 bis address

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Address
Carrer del Bruc, 85, La Dreta de l'Eixample, 08009 Barcelona, Spain
Phone
+34 676 17 50 70
Website
instagram.com/bisavisbruc

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