The story
Barcelona Wine Bar on Wisconsin Avenue in Washington, DC, began in 1995 with a simple idea: recreate the feel of an evening in Barcelona. Founders Sasa Mahr-Batuz and Andy Pforzheimer started with a 38-seat wine bar, guided by their own tastes rather than any existing model. They aimed for sophisticated décor and simple, flavor-filled dishes built around olive oil, lemon, and smoky paprika.
The cuisine is clean and rustic, with tapas shaped by Mediterranean, Spanish, and South American influences. Nearly 400 wines are featured on the wine list, a program that earned the restaurant a Wine Spectator Best of Award of Excellence in 2017—a recognition that speaks to the depth and care of their selection.
The wine team, led by VP of Food & Beverage Innovations Gretchen Thomas and Beverage Director Emily Nevin-Giannini, brings serious expertise. Both are certified wine educators who travel extensively to source from small producers using high-quality methods. The bar offers wine classes, including deep dives into Spain’s iconic red wine regions like Rioja, Ribera del Duero, Bierzo, and Priorat, giving guests a chance to taste and learn.
Biodynamic winemaking is a particular focus. The bar celebrates producers who farm holistically—encouraging local insects and honey bees, following the lunar cycle for pruning and harvest, and forgoing mechanization. Wines from famous biodynamic houses like Cristal Champagne and Gramona Cava sit alongside small-batch finds from lesser-known Spanish and Portuguese regions.
The space also hosts private events, and the team offers catering and a marketplace for gift cards and merchandise. At its core, Barcelona Wine Bar remains what it set out to be: a place where Spanish cuisine and thoughtful wine come together without compromise.
Recognition
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