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Sandor 2015

Barcelona’s culinary history updated

By Brian Gallagher 30.10.15

Sandor is one of Barcelona’s most emblematic restaurants and terraces, with its meticulously dressed waiters and mid 20th Century glamour Sandor is also a favourite meeting point not only for the surrounding local residents of Les Corts, Sarria and Sant-Gervasi neighbourhoods but the entire city. Its location on the Francesc Macia rotunda at the intersection of some of Barcelona’s main arteries is an oasis of calm within a frenetic flow of vehicular and people traffic. After having closed briefly in 2013 Sandor reopened under new management and with a new culinary offering soon afterwards. A Barcelona reference since it first opened in 1944 the recently refurbished Sandor maintains its timeless elegance.

The terrace drenched in natural day light is partially protected from the traffic with planting and glass screens, there is seating for 32 diners, the entrance to the restaurant (opposite the terrace) contains the bar area and the deceptively large dining area is located at the rear. The interior design is warm and elegant with a neutral colour palette dominated by golds and dark greys featuring interesting lighting details. Banquette seating lines the walls and the tables are covered with spotless white linen, the over all capacity between bar and dining room is for 70.

  • Sandor
  • Sandor

    Sandor's terrace is drenched in natural day light protected from the traffic with planting and glass screens

  • Sandor

    Snador's interior maintains its elegant spirit and 1940s glamour

  • The bar area with capacity for 25 diners

  • Sandor

    Magret Duck Breast with Bitter Orange and Shallots in Port Wine

    The chef, Edu Puig has created a menu that is inspired by the Mediterranean with market fresh ingredients and seasonal favourites. Some of the highlights include; Flash Fried Irish Scallops with Black Camallera Butifarra, the Mushroom Cannelloni with Sottobosco Cheese, Potato Parmentier with Carabinero Prawn, Green Asparagus and Seafood Sauce, Magret Duck Breast with Bitter Orange and Shallots in Port Wine Sauce and Crispy Suckling Pork baked at a low temperature. Daily specials which are updated regularly and a range of home made desserts complete the offering.

  • Sandor

    Lamb Carre with rosemary and potato puree

  • Sandor

    Sandor's desserts are home made

  • Sandor 2015
  • Plaça Francesc Macia, 5
  • 08034 - Barcelona
  • Teléfono: 931 426 957
  • www.sandorbcn.com
  • From Mon. to Sat. 11:30 AM till 1 AM
  • Sundays from 11:30 AM till 5 PM