Hisop

The story

Hisop Barcelona – Michelin-Starred Contemporary Catalan Cuisine

A Quiet Kitchen in Barcelona

In the narrow Passatge de Marimon, a few blocks from the city’s busiest avenues, Hisop works with a small team in a small kitchen. The ambition is not to impress with scale but with clarity. The restaurant’s philosophy is rooted in contemporary Catalan cuisine, using the produce of the land and the tastes of traditional and classic dishes as a starting point. From there, the kitchen explores new angles, searching for subtleties and contrasts, adding unexpected elements to make each plate more singular.

The result is a tasting menu that moves with the seasons. Recent courses have included tongue with capers and rosemary, salt-cod brandade with sardine and verjus, and a blanquette of suckling lamb with oysters and morels. A separate à la carte menu offers starters like Palamós prawns with béarnaise and white asparagus with morels and trout roe, followed by fish such as grilled càntera (a local fish) with asparagus and tea, or meat dishes like wood-pigeon grilled over coals and picanha with green romesco and wild mushrooms. Desserts play with unexpected combinations: rhubarb with burrata and jalapeño, or Jerusalem artichoke with orange and chamomile.

Hisop’s approach earned it a Michelin star, a recognition that fits naturally with the restaurant’s quiet, precise cooking. The dining room is small, the atmosphere unhurried. It is a place where the focus stays on the plate, and the plate stays true to its Catalan roots while looking forward.