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Taberna Nardi

Neigbourhood seafood restaurant

11.03.26

The traditional tavern is having a moment right now. There’s a renewed interest in the authentic spirit and no-fuss cooking style which defines these establishments. The main ingredients haven’t changed over the centuries, a place where locals share drinks and food. The atmosphere is informal, at times boisterous, with smells of cooking wafting through the air and the buzz of conversation. Taberna Nardi, on C/ Corders in Barcelona’s La Ribera neighbourhood is a reinterpretation of this popular style of establishment. The focus here is mostly on seafood with a few vegetable inspired dishes, and daily specials written on the kitchen walls. Nardi has all the charm of the original tabernas working with the freshest raw material to create a memorable combination of ambience and food. For fans of fish and seafood it’s an obligatory must-try experience with all the know-how of the Grup Amicks behind it, adding its stamp of quality.

Taberna Nardi's culinary offering avoids clichés, defining itself with its own unique attitude: an ‘irreverent seafood restaurant’. Here, simple Spanish cuisine is elevated through technique and the excellence of the ingredients, but without unnecessary pretentions or formalities. The cuisine is inspired by two concepts: the extreme freshness of the raw materials and the use of the robata grill and hot plate to preserve their original flavours. The service at Nardi is exceptional, friendly and informative, Corium, the maître is a font of knowledge and extremely personable.

  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona
  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona
  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona

     

    Taberna Nardi's culinary offering avoids clichés, defining itself with its own unique attitude: an ‘irreverent seafood restaurant’. Here, simple Spanish cuisine is elevated through technique and the excellence of the ingredients, but without unnecessary pretentions or formalities. The cuisine is inspired by two concepts: the extreme freshness of the raw materials and the use of the robata grill and hot plate to preserve their original flavours.

  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona
  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona

     

    The menu features surprising offerings like Seafood charcuterie, a marine deli to whet the appetite for more filling and flavourful dishes, such as Huevos rotos (smashed eggs) with red prawns and crispy Raquel chips. Traditional platillos are reimagined with respect but ingenuity in dishes like Balfegó tuna tartare brioche served with Cordoban salmorejo, or the Hake skewer, which at Nardi replaces the meat with succulent fish.

  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona

     

    On the other hand, the classic tapas repertoire is updated while maintaining that spark of spontaneity: the Russian salad bears the Nardi stamp, the Gildas combine anchovy, whitebait, and tuna in a single bite, and fried dishes are treated with delicacy, with options ranging from Squid rings and squid ink or Prawn croquettes to a spectacular Monkfish fin escalope with tartar sauce. For lovers of hearty stews, the Sea bream cheek with potato parmentier demonstrates that fish can also offer rich and comforting textures.

  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona

     

    The décor is vintage chic, a retro style graphic logo sets the scene from the outside. Inside a long bar counter provides a seating area with the best views over the cooking area, a robata style grill, fryer and hotplate. The choice of materials: chrome metal, ceramic tiles, glass and mirror evokes the classic diner style interior. Small tables and high stools line the wall opposite the bar and there’s a further dining space towards the rear.  

  • Taberna de Nardi Seafood Restaurant La Ribera Barcelona

     

    The wine and cocktail menus at Taberna Nardi have been designed to complement the seafood culinary offering. The wine list features a few surprises, focusing on geographical location and sensory coherence: labels from vineyards influenced by the proximity of the sea have been selected, seeking that salinity and freshness that cleanses the palate, with outstanding references such as Borrasca or Cacique Maravilla. The mixology aims to capture the ocean essence in the glass, like its version of the Dry Martini, which is reinvented by infusing the gin with oysters and piparra peppers, resulting in a sophisticated, briny, and profoundly gastronomic drink.