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La Taverna del Clínic

Gastro Tavern

By Brian Gallagher 16.01.14

A pioneering taberna located beside the main entrance to Barcelona’s Clínic hospital within the Eixample Izquierda neighbourhood. The traditional unselfconscious décor belies a sophisticated approach to the gastronomy and the highly impressive selection of wines on offer at La Taverna del Clínic. Managed by two brothers, Manel and Toni Simôes the former looking after the wine selection and the sala while the latter is responsible for all things food related. The Yin and Yang of a successful collaboration based on family bonds and complimentary skills. Its loyal clientele and enthusiastic reviews are testament to the in-house philosophy of combining traditional Basque country tavern dishes with classic cuisine in constant evolution using top quality market fresh local produce and seasonal ingredients. A concept that was new to this neighbourhood when La Taverna first opened in 2006.

Gastronomy runs through the Simôes brothers veins, dating back to their paternal great-grandmother, their father Pepe still runs a popular nearby restaurant. Head Chef Toni Simôes first became interested in the family business when he was 14 years old his training included a stint at Can Fabes for a year before embarking on La Taverna where his evolution is reflected by the ambitious menu. The gastronomic experience here is enhanced by the friendly service and appealing selection of wines by Manel who has a specific interest in Cava and Champagne, evidenced by the oversized copper Champagne bucket located on the bar counter at the entrance.

  • Seafood cannelloni, Red Shrimp, Monkfish and Saffron

  • Raf Tomato Tartare with Sour Apple and Lobster

    Dishes are imaginatively presented however primacy is reserved for the flavour and taste which is present here in abundance. The menu features approximately 60 options consisting of main courses, half portions and platillos (tapas portions) among which the renowned Patatas Bravas have been recognised with various awards over recent years. Other dishes worthy of note include the Duck, Mushroom and Foie Cannelloni, the Tuna Tartare, Raf Tomato Tartare served with Sour Apple and Lobster, Pork Belly cooked at Low Temperature served with Iranian Sevruga Caviar. The cheese board features produce from diverse Spanish regions including Galicia as well as Portugal and France, 60 references in all. In addition to the in-house selection of desserts Oriol Balaguer has created a specially commissioned Taverna Chocolate Cake.

  • Pork Belly cooked at Low Temperature served with Iranian Sevruga Caviar

  • La Taverna Patatas Bravas (potato wedges with sauce)

  • Variety of cheese of Galicia, Portuguese, Spanish and French

  • Oriol Balaguer chocolate dessert created for La Taverna

  • La Taverna del Clínic
  • Carrer del Rosselló, 155
  • 08036 Barcelona
  • T. 934 10 42 21
  • Translation to Spanish; Arian Ruglio