The story
Xerta Restaurant, located in the Ohla Eixample hotel, has earned a Michelin Recommended distinction for 2026. It describes itself as an open window dedicated to the cuisine of the Terres de l’Ebre, bringing the flavours of the Ebro Delta—its rice paddies, seafood, and seasonal vegetables—to the centre of Barcelona. The cooking respects product and tradition while applying contemporary technique.
Since 2024, the kitchen has been led by José Guadalupe, a chef born in Popolá, Valladolid (Yucatán), who is a proud speaker of the Mayan language. Having trained at Xerta for over eight years, his cooking reflects a singular fusion: the authenticity of his Mayan origins meets the gastronomic identity of the Ebro Delta. Fish from the local market, rice, seafood, and seasonal vegetables take centre stage, prepared with balance and precision. Guadalupe’s commitment to seasonal cuisine means menus evolve throughout the year, following the natural rhythm of the ingredients.
Xerta offers several tasting menus. The Seasonal Menu changes regularly; a recent version included starters like mantis shrimp with duck egg and truffled parmentier, or baby octopus with tortelloni and Catalan-style broad beans. Main courses might feature a creamy duck rice with ham and seasonal mushrooms, or grilled sea bass with lemongrass sauce. Dessert is a cherry entremet with red fruits from the Delta and strawberry ice cream. The Delta Menu and Product Menu offer deeper explorations of the region’s larder. À la carte is also available.
The dining room in the Ohla Eixample is smart-casual; shorts and flip-flops are not permitted. Xerta also offers certified kosher dinners on specific dates, supervised by Rabbi David Libersohn, featuring two tasting menus based on fish and seafood, with kosher wine pairings. The restaurant is open for lunch and dinner, closed Sunday and Monday.
Recognition
Ambience
Details
Location
Facebook
Instagram