BCN Taste & Tradition
Houston, USA
1 Star
The Experience
From Michelin Guide
Tucked away off Richmond Avenue this restaurant, housed in a 1920s white stucco bungalow and managed by some of the most personable staff in the city, cooks with both flair and familiarity. Seafood is a highlight, as in brilliantly tender slivers of sea cucumber set on lobster rice, or thinly sliced octopus paired with potato purée and a striking smoked paprika. Chef Luis Roger knows his way around land, too, and his Iberian suckling pig arrives with a crackling crust, meltingly tender meat and a rich red wine sauce. The beverage selection is intriguing, featuring an all-Spanish wine list and a section dedicated to gin and tonics. Owner Ignacio Torras's private art collection (including Pablo Picasso's owl jugs) is yet another charming touch.
From Visitor Experiences
A Michelin-starred Spanish concept led by a Ferran Adrià-trained chef
- BCN Taste & Tradition carries a 1 MICHELIN STAR (2024) and is led by Executive Chef Luis Roger, who relocated from Girona and trained under Ferran Adrià at elBulli, blending traditional recipes with cutting-edge haute cuisine.
A 1920s Victorian–style venue with original Spanish art and Dalí in-house private dining
- The restaurant sits in a 1920s-era Victorian bungalow in Houston's Montrose area, decorated with Spanish artworks; the Dali Room holds original Salvador Dalí pieces for private dining, with the Roseland Room and full buyouts offering intimate, art-infused experiences.
Private dining prowess plus distinctive Spanish tasting menu and signature dishes
- BCN offers three private dining options (Dali room for up to 12, Roseland room for up to 24, and full buyout) and hosts private lunch events. Menu highlights include unique dishes like suckling Ibérico pig “a la Segoviana” and salt-cured cod with saffron mousseline, along with a noted gin & tonic list and an all-Spanish wine program.
From Visitor Experiences
Signature Ingredients
- Suckling Ibérico pig: A centerpiece protein at BCN Taste & Tradition, showcased in dishes like the Suckling Ibérico pig a la Segoviana with shoestring fries, and highlighted by diners as a Michelin-star hallmark of the menu, reflecting Spain's premium Iberian pork tradition.
- Salt-cured cod (bacalao) with saffron mousseline: A signature seafood preparation that embodies BCN's Catalan-Spanish haute cuisine ethos, as noted by OpenTable descriptions of salt-cured cod served with saffron mousseline, marrying traditional flavors with refined technique.
- Spanish Ibérico ham (Jamón Ibérico): A staple starter in BCN's Iberian repertoire, illustrating the restaurant's emphasis on premium Iberian pork products across courses.
- Saffron: The spice that threads through BCN's cod dish in the saffron mousseline, signaling the restaurant's use of iconic Catalan/Spanish saffron to define its flavor profile and identity.
From Visitor Reviews
Houston Restaurant Weeks Menu - BCN Taste & Tradition (Dinner)
Price: $55 per person
First Course
- Fresh strawberry gazpacho with basil leaves and tropical fruit
- Burrata salad with watermelon, baby greens, basil leaves and vinegar reduction
- “Patatas bravas BCN” potatoes with spicy oil and alioli
- Beet-pistachio-raspberry ravioli salad with kefir cheese and pistachio oil
- Spanish octopus served with potato purée, olive oil and smoked paprika + $18
- Spanish Ibérico ham and toasted “pa amb tomaca” + $24
- Sautéed garlic shrimp, “gambas al ajillo”, crispy garlic chips, spicy alioli + $18
Second Course
- Grilled salmon with arugula and lemon, served with a creamy bleu cheese wild rice
- Bomba rice cooked in cuttlefish’s black ink with clams, mussels and scampi
- Grilled 6oz filet mignon with BCN potatoes, glazed pearl onions, sweet pea purée, snow peas, sunchoke chips, served with Grandma’s sauce
- Grilled duck breast served with quince, Idiazábal cheese sauce, pine nuts and balsamic vinegar reduction
- Roasted fideo pasta (“fideuá”) with grilled lobster, clams, and alioli + $21
- Grilled branzino with avocado, grapefruit, pine nuts and warm mayonnaise foam + $22
- Grilled lamb chops with potato, eggplant, red bell pepper, onion, and confit tomato, served with garlic alioli + $25
- Suckling Ibérico pig “a la Segoviana” with shoestring fries and peach in textures + $22
Third Course
- Desserts: “Gypsy’s arm” sponge cake filled with whipped cream and caramelized custard; Crispy fillo dough; Catalan vanilla brûlée and aged rum raisins
- Lemon tart with fresh strawberry and lemon verbena + $3
- “Tarta de Santiago” almond cake with homemade lemon marmalade
Beverages, tax & gratuity are not included unless otherwise noted.