Ginnan

Catalan-Chinese · Eixample, Barcelona · €€€

ARA newspaper: best dish of 2025 — creamy tendons with cod cheeks and chanterelle mushrooms. Catalan-Chinese chef Chunlin. Golden eggplant with hot-and-sour glaze. Un-Instagrammable but absolutely memorable. Often the best things come in small packages.

The Delekta Review

Ginnan on Carrer d'Aragó is chef Chunlin Yu's subtle, serious project at the seam between Chinese and Catalan-Mediterranean cooking, and it has quietly become one of the most interesting tables in the Eixample. A local daily named one of his plates — creamy tendons with cod cheeks and chanterelles — best dish of 2025, and once you've eaten it the claim stops sounding hyperbolic. The menu reads short and dense: golden aubergine with a hot-and-sour glaze, lamb cap i pota wonton in vinegar broth, osmanthus ice cream with fermented rice foam. Average spend around €35, open Tuesday to Saturday. The room is small, low-lit, purposefully unphotogenic — no lacquered ducks in the window, no theatrical plating. That restraint is the point. For diners tired of fusion as marketing, Ginnan is the opposite: two culinary traditions under genuine pressure from each other, producing a cooking that genuinely belongs nowhere else.

What the critics say

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Address
ES, Carrer d'Aragó, 191, Eixample, 08011 Barcelona, Spain
Phone
+34 930 23 37 39
Website
ginnanrestaurant.es
Reservations
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