At Botafumeiro, we know what it means to be Barcelona’s top seafood restaurant. Each dish we serve is the result of painstaking work that often begins thousands of miles from our restaurant.

‘When the raw material is the best on the market, the only thing a chef need do is respect the product, using the right amount of heat and seasoning to arouse all its flavour and aroma.’

Moncho Neira, Botafumeiro's owner and chef

The early mornings of Botafumeiro are the fish auctions of Catalonia and Galicia: the hubbub of the auction and the character of the fisherman in the day’s chilliest hours. Therefore, because every day we give our all in selecting the best catches, our cuisine is the victory of unmatched tradition and freshness, of the fully-fledged Mediterranean and Cantabrian cultures.