The story
In the heart of Barcelona’s Eixample district, La Taverna del Clínic has been a destination for those who value exceptional ingredients and honest cooking since 2006. The restaurant offers two distinct spaces – a lively taverna and a more formal dining room – but the philosophy is the same: let the market dictate the menu.
Chef Toni Simoes trained at the Barcelona Hospitality School and honed his craft alongside the legendary Santi Santamaria. That classical French foundation, combined with a deep respect for Spanish produce, defines his style. In 2014, the Catalan Gastronomy Academy named him “Best Young Chef of Catalonia,” and his cooking has earned a Sol Repsol every year since 2015. In 2026, the Michelin Guide added its own recognition, recommending La Taverna del Clínic for its consistent quality.
The kitchen changes daily, sourcing the best from the sea, land, and local markets. You might find Galician seafood, premium beef, market-fresh fish, and seasonal vegetables. For those who appreciate indulgence, there are touches of Iranian caviar, melanosporum truffle, or white Alba truffle. A selection of artisanal cheeses from small producers is offered as a tasting.
Among the dishes that have become signatures are the famous bravas – a refined take on the classic Spanish tapa – and the tarte Tatin, a dessert that has been on the menu since day one. Seasonality is celebrated: spring brings guisantes lágrima from Galicia, cooked simply with Iberian broth and baby squid.
The wine list, with over a hundred references, has twice been named Barcelona’s best by the Cartavi awards (2013 and 2015). Brother Manuel Simoes, the sommelier, guides guests through pairings that complement the kitchen’s precise, product-focused cooking.
Whether you sit at the bar for a quick lunch or settle into the restaurant for a longer evening, La Taverna del Clínic delivers a genuine taste of Barcelona’s culinary tradition – elevated, seasonal, and deeply satisfying.
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