Fishølogy

The story

Fishølogy Barcelona – Michelin-Starred Seafood Tasting Menus by Chef Riccardo Radice

The Concept

Fishølogy is more than a restaurant – it is a project that plunges diners into the marine ecosystem. The team studies and develops ancient preservation techniques – maturations, cures, sausages, smoking, preserves, and salt-curing – given a modern twist. Sustainability and zero waste are core principles: only wild, sometimes unusual fish from respectful fishing methods make it to the kitchen. The space is informal and welcoming, with an open kitchen that invites guests to witness the craft and learn about the passion behind each plate.

The Team

The young, dynamic crew is led by chef Riccardo Radice, born near Milan, Italy. His career took him through Prague, Amsterdam, Bilbao, and Barcelona, where he worked in Michelin-starred restaurants such as Disfrutar, Angle, Spectrum, and Nerua*. These experiences sharpened his technique and allowed him to express his culinary philosophy through seafood. In the dining room, Giulia Gabriele – also from northern Italy – oversees every detail, from the wine list to service. Her background includes stints at Berlin and Ancona’s Moreno Cedroni and Barcelona’s Disfrutar**, and she brings deep knowledge of sake and homemade vermouth preparations.

The Tasting Menus

The restaurant offers two distinct tasting experiences, each a metaphor for ocean depth. Bentos (€115) takes its name from the seabed zone up to 200 metres where sunlight still reaches. It features 8 “surroundings” – a selection of the restaurant’s most iconic dishes, perfect for those beginning to explore Fishølogy’s currents. Abisal (€140) dives into the deepest, darkest parts of the ocean – up to 6000 metres below. This 10-course menu is for the bold, incorporating high-quality seasonal products, offal, and unique flavours. Both menus can be paired with “journeys” of wines, sakes, and house-made vermouth – 7 destinations for Bentos (€75) and 9 for Abisal (€95). The pairings include biodynamic and sustainable wines, as well as the restaurant’s own artisanal vermouth, made with organic botanicals and ancient techniques.

Recognition

Fishølogy’s dedication to high-quality, sustainable seafood and its mastery of ancient techniques earned it a Michelin star in 2026 – a fitting acknowledgement of a kitchen that revives lost traditions while pushing boundaries. The result is a contemporary Mediterranean seafood experience that feels both rooted and adventurous.