Ariana Díaz Celma

They told us a while ago, but it wasn’t until some months back that we went to La Cuina d’en Garriga to have a taste of their menu. We soon discovered that their story as almost as succulent as their dishes. One day Helena Garriga decided to open a very personal restaurant of home-made food for guests to feel at home. She found inspiration in what she had grown up seeing. Her great-grandfather, Agustí Garriga, run a siphon factory?in 1876 he discovered a way to alleviate heavy digestions: the carbonated water syphon, and found its perfect companion in vermouth. La Cuina d’en Garriga is decorated with some of those old siphons.

As for the menu, the first thing to catch the eye is the importance given to raw materials. Using local ingredients, their food is simple but infallible. The restaurant is also a sort of market where guests can buy fruits and vegetables, cold meats, cheeses?a Paradise for dairy products?eggs and all kinds of pantry products and wines. La Cuina d’en Garriga wakes up early every day to serve breakfast including fresh pastries, not hot and cold sandwiches, yogurt with cereal, homemade cakes and eggs dishes for those with a good appetite.

For the rest of the day, classic and unpretentious dishes: cheese and cold meat boards and one of our weaknesses: the steak tartar. We don’t know if it’s the best tartar in town, but it’s definitely in our top 10, especially with if it’s a bit spicy because it gives it a special personality. Other dishes in the menu include eggs with foie?that classic dish that is served everywhere but few know how to cook?and Martello macaroni with Iberian bacon. The house’s couland or classic recuit are the perfect desserts to finish the meal.

A bistro savoir faire with a Barcelona air that turns La Cuina d’en Garriga into benchmark for Catalan food and products.


  • Address: C/Consell de Cent, 308 Barcelona