Bisavis Barcelona

Awards

OAD

European Restaurants 2026, 186

All OAD European in Barcelona All OAD European in Spain

Chef

Eduard Ros

Cuisine

Eclectic

• 2026
• 2021

Dinner at Bisavis

on 12 Jun 2026

by Melissa F

@bisavisbruc in Barcelona is one of those rare hidden gems you almost don’t want to share. Run by Eduard Ros - a former lawyer turned self-taught chef, the restaurant is a one-man show. He personally handles the cooking, service, and wine selection. There’s just one tasting menu (€65) that evolves daily around the freshest market ingredients, paired with an outstanding wine list.

We sat at the counter, which gave us the chance to chat with Eduard while he worked. The food was... More

@bisavisbruc in Barcelona is one of those rare hidden gems you almost don’t want to share. Run by Eduard Ros - a former lawyer turned self-taught chef, the restaurant is a one-man show. He personally handles the cooking, service, and wine selection. There’s just one tasting menu (€65) that evolves daily around the freshest market ingredients, paired with an outstanding wine list.

We sat at the counter, which gave us the chance to chat with Eduard while he worked. The food was creative and outstanding - deceptively simple dishes elevated by exceptional technique and top-quality ingredients. Standouts included the bacalao purée with garlic and olive oil, vaca vieja with pesto, kokotxa with papada iberica, scallop sashimi with grilled botifarra, red prawn cooked in low temperature, the freshest beef tartare, and the best panna cotta with caviar! A great spot for an intimate and delicious dining experience in Barcelona.
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Bisavis
Barcelona, Spain
#supermelSpain Less

Dinner at Bisavis

on 16 Jun 2021

by Neil A. Chef

Baby squid, peas & blood pudding
.
Aged tartare
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Beef cheek & sweetbread
.
Panna Cotta
.
Lunch at @bisavistavern in Barcelona. Your exuberant host and chef is Eduard Ros. Until only a few years ago he was a practicing lawyer with a passionate hobby for interesting wines and cooking. He then decided to quit his day job and open up Bisavis where he serves just a maximum of 12 counter seats single handedly. An incredibly good value and competently cooked tasting menu of produce driven dishes... More

Baby squid, peas & blood pudding
.
Aged tartare
.
Beef cheek & sweetbread
.
Panna Cotta
.
Lunch at @bisavistavern in Barcelona. Your exuberant host and chef is Eduard Ros. Until only a few years ago he was a practicing lawyer with a passionate hobby for interesting wines and cooking. He then decided to quit his day job and open up Bisavis where he serves just a maximum of 12 counter seats single handedly. An incredibly good value and competently cooked tasting menu of produce driven dishes is accompanied by some fantastic and sometimes extremely hard to find wines from Eduard’s collection. I really enjoyed our lunch there and it was very telling that of the 8 people eating that day, 4 of us were chefs. If you can bag a seat there then you are in for a treat.
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Michelin Guide -
OAD -
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best Less