Hisop

Named after an aromatic Mediterranean plant, this Michelin-starred restaurant has been enjoying the fruits of its success for some time now, in part due to its competitive pricing.In the contemporary, minimalist-style dining room, chef Oriol Ivern serves fresh, creative dishes that offer a different take on Catalan culinary tradition, and are always based around locally sourced seasonal ingredients and impressive combinations. In keeping with the chef’s personality, the aim of his cuisine is to offer truly unique dishes that are both playful and full of surprising detail. Although not extensive, the enticing à la carte is complemented by an interesting tasting menu with a wine pairing option. A must here, and one that is requested time and time again, is the red mullet with a “mollusc” mayonnaise.

The Celler: A dedicated wine cellar on the site

• Hisop's site features a distinct 'Celler' section, signaling a curated wine program that accompanies its tasting menus.

Stockholm connection in the site navigation

• The menu includes an 'Estocolm' link, suggesting a Stockholm-related project or collaboration—unconventional for a Barcelona restaurant.

Philosophy-first approach to dining

• The site prominently includes a 'Filosofia' section, signaling that the dining experience centers around a defined culinary philosophy.

Tasting Menu

• Tasting Menu: €95
• Tasting Menu with wine pairing: €130

Signature à la carte dishes (examples with prices)

• Palamós prawns with béarnaise — €35.00
• bonito with tomatoes and "salvitxada" — €28.00
• hake with almonds and foie — €31.00
• red mullet with molluscs mayonnaise — €32.00
• grilled pigeon — €35.00
• picanha with green romesco and chanterelle mushrooms — €32.00