The story
In Barcelona’s Sant Antoni neighbourhood, chef Gerard Bellver has opened a restaurant that channels the restless energy of its name. “Jiribilla” — a Mexican term for that fidgety, expectant feeling, the kind that makes the soul dance when the unexpected arrives.
Bellver, a Barcelona native who moved to Mexico at age 12, returned to his home city in 2023 to open Jiribilla. His training took him through the kitchens of Tezka, Arzak, and El Bulli, and he later served as Chef de Cuisine at the Spanish Embassy in Mexico. A key member of the acclaimed Biko restaurant in Mexico City from 2007 to 2017, he brings a deep understanding of both traditions to his cooking.
The result is a menu that pays homage to the flavours of the Pacific Mexican coast, reinvented through a distinctly personal lens. It is Mexican cuisine, certainly, but filtered through a Catalan sensibility — a fusion of two culinary traditions that feels both respectful and fresh.
The space itself is a meeting of two natural forces: the Pacific Ocean and the Mexican desert. Reclaimed artisanal elements sit alongside iconic details, creating a room that feels special without being stiff. It is a place that extends an invitation to linger.
Two tasting menus offer a complete immersion in Bellver’s cooking. The Selection Menu presents nine dishes, from appetisers through to dessert, carefully chosen according to the season. The Wine Pairing Menu is a deeper experience, tailored to a cellar that holds own-label bottles, rare finds, and seasonal selections — six wines that trace a liquid journey alongside the food.
A cocktail bar at the front honours tequila and mezcal with a dynamic, evolving list. It is a space where conversation stretches into the evening.
Jiribilla’s approach has not gone unnoticed. The restaurant earned a Michelin Recommended distinction, a recognition that speaks to the quality and intention behind Bellver’s project.
Recognition
Ambience
Details
Location
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