The story
On Barcelona’s Gran Via, Batea rethinks the conventional seafood restaurant. Chef Manu Núñez and head bartender Marta Morales run a place that is informal, direct, and built around the best of the Atlantic and Mediterranean pantries. The kitchen’s approach is minimal — seasonal marine products, high quality, and an execution that lets the ingredient speak.
Núñez’s path to Batea is an unusual one. After training at the Centro Superior de Hostelería de Santiago and working in kitchens like Casa Solla, he opened Arume in Barcelona’s Raval, winning Tapa del Año in Catalonia in 2015. Then he moved to Sweden. Time at Gastrologik, Ekstedt, and Nook transformed his cooking — bringing a Nordic clarity and balance that now defines his seafood. The menu is short, seasonal, and changes often, drawing equally from Catalan and Galician waters.
Marta Morales runs the cocktail program. A former business consultant turned bartender, she trained with Paco Bretau in Barcelona and later worked in Stockholm. Her drinks are seasonal, vegetable-forward, and built on acidity, herbs, flowers, bubbles, and citrus — designed to complement the food without competing.
Batea describes itself as a marisquería bistró. There is counter dining, table service, and an outdoor terrace. The space is unfussy, the cooking direct. Michelin has given it a Recommended nod, a recognition that fits a kitchen that prioritizes pleasure over performance.
The menu is built for sharing. Núñez balances known and lesser-known seafood, always in season, always from reliable producers. The cocktail list mirrors that philosophy: classic in structure, current in ingredients. The result is a restaurant that feels both local and informed by the chef’s time abroad — a modern Barcelona seafood spot that knows exactly what it is.
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