Kina Barra

Kina Barra opened in late spring 2026 at Travessera de Gràcia 13, on the Sant Gervasi–Galvany side of Plaça Francesc Macià, and filled immediately. El Periódico wrote it on 4 June: a small classic that had not invented anything, and did not need to. Mario Claver — brother of Carlota Claver of La Gormanda, son of the family behind Alba París, operator of Alba Granados — opened it with his friend Efrem Durall, who runs the Cortezo, Conqueridor and Marina hotels. They named the bar for grandmother Kina and put chef Jorge León on the pass. León cooked at Louis 1856 under Jordi Vilà of Alkimia, then Gran Tenorio and Els 4 Gats. Cristina Cirera of Cirera Studio signed the room: dark, a few tables, a small terrace, a bar facing an open kitchen and a seafood case of oysters, razor clams and fish.

The carta is sharing plates written from the Catalan pantry and turned a few degrees. Croquetón de cocido de la abuela Kina arrives with a pipette of mushroom and foie sauce. Oysters come natural, with Bloody Mary or ponzu, at a size the city does not usually see. There is a duo of bluefin and red-prawn tartare on grilled avocado; asparagus with queen scallops and salsa verde; house pâté of pork loin and neck with celery cream and garlic; wild-cod tempura with tartare sauce and roasted piquillos; Angus steak tartar on roasted marrow with anchovy romesco and a cured yolk; gnocchi with morels stuffed with beef cheek; squid filled with black sausage and Ibérico dewlap. The flan rests twenty-four hours with vanilla pod, then cooks ninety minutes at 85°C. Barcelona Food Experience told readers to order it first, because the savoury plates leave no room.

The wine list is deliberately old-school. Claver has said about seventy percent is the usual Rioja Alta and Ribera, a pushback against the natural-only rooms around it. Average ticket with drinks is about €50. Open daily 09:00–23:00. Book at kinabarra.com or on +34 932 940 402. @kinabarrabcn is the live camera for the case and the week’s plates.