Batea

12th – 16th May | One sitting from 7pm | £65

From chef Manu Núñez and mixologist Marta Morales comes Batea, Barcelona’s triumphant temple to seafood.

Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent mar i muntanya cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city.

Inspired by Spain’s proudly diverse Atlantic and Mediterranean culinary traditions, with a few Scandinavian influences picked up from Manu’s time at Ekstedt* and Gastrologik**, Batea turns the idea of the traditional marisqueria on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails.

A firm favourite among Barcelona’s chef community, who flock to Batea for a more avante-garde marisco fix, this is the kind of place where “whatever’s coming out of the kitchen smells like heaven”. 

Get set for five days of seasonal drinks and sensational seafood.