Brugarol

Izakaya-style Tapas · Barri Gòtic, Barcelona · €€€

Awards: Michelin Selection

Tiny five-table spot with open kitchen. Chef Angelo Scirocco's izakaya-style tapas using produce from his Palamós farm. Japanese techniques with Catalan roots. Tuna is a highlight.

The Delekta Review

Brugarol in the Barri Gòtic has just five tables — about 21 seats — and the spirit of an izakaya transplanted to the Gothic Quarter transplanted into medieval Barcelona. Chef Angelo Scirocco applies Japanese techniques to Mediterranean ingredients, many of them sourced from his own farm in Palamós where he produces cheese, sobrassada, and wine. The tasting menu at the bar, where you watch Scirocco work, runs around 70 euros. There is also à la carte. The format is intimate and personal: the chef cooks and presents, without a buffer between kitchen and plate. The tuna is a highlight — Japanese precision meeting Mediterranean product. Michelin has noticed. The farm-to-table element is real here, not marketing: when the chef who cooks your dinner also made the sobrassada and grew the vegetables, the word artisanal actually means something. Barcelona has plenty of small restaurants. Very few are this deliberate.

What the critics say

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Address
Carrer de Salomó ben Adret, 10, Ciutat Vella, 08002 Barcelona, Spain
Phone
+34 933 15 89 95
Website
instagram.com/brugarol
Reservations
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