Ultramarinos Marín

This place takes diners beyond the apparent simplicity of a traditional tapería, replete with its frenetic pace. What makes this bar-grill on Carrer de Balmes different is its back room with a huge wood-fired oven. It was opened in 2020 by Borja García, who was running the kitchen at Dos Pebrots. Borja and his team offer exceptional product cuisine. They do everything themselves: They make their chistorra, smoke the fish, cure sausages and make sauces by hand. Adrià Cartró masterfully works the grill and turns out perfectly cooked versions of dishes like crayfish, baby lamb or grilled sepionetas.