La Palma de Bellafila

Contemporary Catalan · Barri Gòtic, Barcelona · €€€

Open since 2024

In a Gothic Quarter long ceded to tourist menus, what happens when twenty years behind a wine bar grow into a restaurant. Chef Jordi Parramon's Michelin-star pedigree shows up in restraint rather than fireworks, applied to familiar Catalan dishes.

The Delekta Review

Run by Judit Giménez and Albert Rial — operators of the centennial Bodega La Palma a few doors away for over twenty years Opened June 2024 in the space long held by Pla, an emblematic Gothic Quarter restaurant Chef Jordi Parramon leads the kitchen; Alain Salamano runs the room and the cellar

Traditional Catalan cooking, lightened — tapas and raciones built for sharing, with a dedicated mar i muntanya section Daily suggestions alongside the standing menu

Marinated sardines with grapes and grated tomato Pig's-ear snacks Pilotes mar i muntanya — meatballs with langoustine and pancetta Suckling-lamb ribs cooked in garlic Pijama de la casa — Barcelona's classic dessert, rebuilt

Bar counter facing the kitchen; banquette-lined sala; mezzanine framed by an original stone arch Marble tables and intimate scale — built for locals, not for the foot traffic outside

Weekday lunch menu at €20; à la carte averages around €40 per diner Closed Sundays

Quoted in

“It's one of the best meals I've had this year, courtesy of its chef, Jordi Parramon.” — Rosa Rodón · Ara
“At Bellafila the ambitions are far higher — first-rate-restaurant material — without departing from traditional Catalan cooking.” — Ricard Martín · Time Out Barcelona

What the critics say

Visit

Address
Carrer de Bellafila, 5, Ciutat Vella, 08002 Barcelona, Spain
Phone
+34 934 12 65 52
Website
bellafila.barcelona
Reservations
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