Foodle Reviews
Baby squid, peas & blood pudding
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Aged tartare
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Beef cheek & sweetbread
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Panna Cotta
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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
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- Disfrutar
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ogOAD 43LL #782RR #293
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26 Meals
Address
C/ de Tavern, 11 bis, 08021 Barcelona, Spain
Hours
Tuesday: 13:00 - 17:00; 20:00 - 23:30
Wednesday: 13:00 - 17:00; 20:00 - 23:30
Thursday: 13:00 - 17:00; 20:00 - 23:30
Friday: 13:00 - 17:00
Saturday: Closed
Sunday: Closed
Phone
+34 676 17 50 70