Bodega Bonay

Mediterranean / Natural Wine Bistro · Eixample, Barcelona · €€

Awards: Repsol Solete

Open since 2019

Giacomo Hassan (Milan, ex-Disfrutar, DiverXO, Gresca) has been cooking pan-Mediterranean sharing plates on the ground floor of the 1869 Casa Bonay since November 2019 — Japanese robata grill, Italian-Tunisian heritage on the pasta and the labneh, and David Amat's 250-reference natural-wine cellar behind the bar. Repsol Solete 2021.

The Delekta Review

Sharing-plate Mediterranean bistro with a Japanese robata grill at the centre — open kitchen, ~30€–45€ food check per person, no tasting menu Hassan's heritage pulls in two directions — Milanese (handmade tagliolini, cotechino tortellini, ravioli del plin) and Tunisian via his grandmother (labneh, harissa) — over a Catalan-coast base Wine program by David Amat — around 250 references, roughly 70% natural; small French regions (Jura, Burgundy, Loire, Languedoc-Roussillon) plus Penedès, with Coravin by-the-glass on almost any bottle

Papada de cerdo a la brasa — pork jowl glazed on the robata, served with pan amb tomàquet; the house signature, on every reviewer's list since 2020 Anguila lacada with cabbage salad — lacquered eel, the second-half signature alongside the pork jowl Artichoke tatin on filo with labneh — Hassan's Tunisian grandmother's recipe, served with a knife and a wedge of lemon Tagliolini aglio-olio-peperoncino with cockles; cotechino tortellini in broth — the pasta half of the menu, perfect-tens from Philippe Regol in April 2026 Royale of sea urchin; cordero xisqueta slow-grilled — the heavier robata-driven plates Chocolate tart — Philippe Regol's April 2026 verdict reads 'the best in Barcelona, ahead of L'Ambroisie'

Giacomo Hassan was born in Milan; his grandmother was Tunisian. He came through DiverXO, Disfrutar, Rafa Peña's Gresca, Alegría in Les Corts and Hotel Edition in Santa Caterina before taking over the Casa Bonay kitchen in November 2019 at the age of thirty The room sits on the ground floor of the 1869 neoclassical Casa Bonay building — a design hotel since 2016 with its own Michelin Hotels listing — but operates as an independent restaurant with a street-level entrance off Gran Via, no hotel-lobby pass-through Sommelier David Amat runs the wine program; the operation extends to a rooftop, breakfasts and events, but the dinner room is what the press has reviewed

Ground-floor dining room in an 1869 neoclassical building — industrial-design palette, marble bar, large Gran Via windows, open kitchen and Japanese robata grill in the centre Lively bistro register — sharing tables, audible kitchen, moderate-high volume; not a quiet room

Address: Gran Via de les Corts Catalanes 700, la Dreta de l'Eixample — two minutes from L1/L2 Tetuan, four from L1/L2 Passeig de Gràcia Service daily lunch 13:00–15:30 and dinner 20:00–22:45 — verify on the booking widget; the operation also runs a rooftop, breakfasts and events Reservations via the house site form (TheFork and OpenTable also list the room); phone +34 682 50 63 40 — small floor, book ahead at weekends

What the critics say

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Address
Gran Via de les Corts Catalanes, 700, La Dreta de l'Eixample, 08010 Barcelona, Spain
Phone
+34 682 50 63 40
Website
casabonay.com/dining-drinks/bodega-bonay
Reservations
Book a table

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