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La Barra Barcelona
Call to Reserve: +34 93 295 26 36

Port tapas

Anchovy, Spring 2017 - 4.5
unit
White and cured Anchovy marriage - 3.2
unit
Seville -styled dressed potatoes and cured mackerel - 10
Andalusian-style aubergine - 11
Tomato salad with fresh seaweed - 12
Pickled octopuses with spicy vegetables - 10
Amberjack peruvian "tiradito" with pumpkin - 18
Oyster "au naturel" - 4
unit
Tsukiji Oyster - 4
unit
Fried oysters with spicy salmon roe - 16
Galician cockles, La Barra-style - 22
Alhucemas-style fine clams from carrill - 34

Over the grill

Grilled galician razor clam in ponzu sauce - 4
unit
Hake "kokotxas" in pil-pil sauce - 18
Grilled sardines in a soft "romesco" sauce - 12
Grilled cutterfish brutesca style - 16
Grilled Northern Sole -
M/P
Grilled Wild Turbot -
M/P
Grilled Wild Seabass -
M/P
Grilled Stuffed Squid with Sppicy Egg Yolk - 18
Sea Urchin · Egg · Caviar - 15
Mackerel with sushi rice - 18
Barceloneta Grilled Prawns XXL -
15 € /100 gr.

Offshore

Sea cucumber from roses in a spicy stir-fry - 36
Grilled eel in garlic and pepper sauce - 20
Trifón-style stingray "A la madrileña" - 26
Slightly pickled red tuna - 26
"Suquet" stew of red scorpion fish from Cala Montjoi - 32
"Great wall" red mullet - 30
Garlic shrimp rice - 34
La Barra rice (baby squid, black sausage) - 28

Great seafood dishes

Formentera-style fried spiny lobster with chips and fried egg -
15 €/ 100 gr.
Formentera-style fried common lobster with chips and fried egg -
12 € / 100 gr.

On Dry Land

Wagyu Steak -
18 € / 100 gr.

Fresh Waters

Maresme strawberries and cream - 12
Chocolate, chili, olive oil and salt - 8
Hazelnut and coffee dorayaki - 8
Brie cake with melanosporum truffle - 15
Fresh cheese millefuille with honey and pine nuts - 14