Soluna

The story

Soluna Barcelona – Japanese Contemporary Dining in the Heart of Eixample

Soluna: Where Japanese Precision Meets Mediterranean Soul

In the heart of Barcelona’s Eixample district, Soluna offers an experience that feels both intimate and refined. This minimalist space, created by chef Teppei Nii and his wife Diana, is a tribute to the craft of Japanese contemporary cuisine, filtered through the lens of Mediterranean ingredients and sensibility.

Chef Teppei’s path to Soluna is rooted in years of rigorous training. Originally from Osaka, Japan, he spent eight years as the right hand of renowned chef Hideki Matsuhisa at Koy Shunka, one of Barcelona’s most celebrated Japanese restaurants. His resume also includes stints at Principal, Icho, Cuina San Pau, and Keisuke Matsushima in Nice—a Michelin-starred kitchen that further sharpened his technique. At Soluna, he brings all of that experience to bear on a single, seasonally changing tasting menu.

There is no à la carte here. The menu is a fixed sequence of dishes, designed to surprise and engage every sense. The kitchen’s philosophy is simple: source the freshest ingredients and let creativity guide the hand. Each plate tells a story, drawing on both Japanese tradition and the vibrant produce of the Mediterranean.

The dining room mirrors the food: clean, calm, and thoughtful. Soft lighting and quiet music set the tone, while counter seating allows guests to watch the chefs at work. It is a space built for connection—between diner and plate, between tradition and innovation.

Soluna’s recognition as Michelin Recommended for 2026 underscores the precision and care that defines the kitchen. But the restaurant’s true mark is in the details: the warmth of the service, the balance of a single bite, the feeling that every element has been considered.

For those seeking a Japanese contemporary dining experience in Barcelona that is both personal and polished, Soluna delivers a quiet kind of magic.