The story
For over 35 years, Tram-Tram has been a fixture in Barcelona's Sarrià district, a family-run restaurant where the flavours of tradition are refined with meticulous technique and presented with a modern sensibility. The name itself – "tram-tram" – evokes the rhythm of daily life, and the restaurant aims to be a place for both special occasions and everyday enjoyment.
The kitchen is led by chef Isidre Soler, who trained with some of the great names of Catalan cooking, including Josep Maria Boix, Fermí Puig, Ferran Adrià, and Santi Santamaria. Soler’s passion lies in updating traditional dishes, starting with top-quality ingredients and applying precise, suggestive cooking methods. The result is a contemporary cuisine that feels grounded in memory and place.
The menu changes regularly, reflecting the market's best offerings. Recent dishes have included pigeon rice cooked "a la llauna" with seasonal mushrooms, a parmentier of black truffle with a 62-degree egg and foie gras air, and wild sea bass prepared in the style of J. Mercader. The winter tasting menu, priced at €72, offers a journey through these refined flavours, from a pumpkin cream with turmeric to suckling pig from Segovia.
This dedication to quality and evolution has earned the restaurant a Recommendation from the Michelin Guide, a recognition that underscores its status as a reference point for contemporary Catalan cuisine in Barcelona. Tram-Tram also offers a sunny terrace for warmer months and a new weekday lunch menu inspired by the restaurant's 35-year history, designed to be both accessible and true to its essence.
Recognition
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