A few steps from Barcelona's Rambla, on Boqueria street, a restaurant was born just a few months ago that seems like it has been there all its life. In itself, it is already an undeniable reason to go down to the center of Barcelona and delve into the tourist tide of the area. The Finorri is a guarantee that the area can still be local territory.
Arrangement of some tables at Finorri. On the ground floor of the hotel Condal, immersed in a total renovation in stages that will finish next summer, this open kitchen burst in, quickly applauded, and which, far from getting lost in the usual effervescence of debuts in Barcelona, has settled in with a letter that enamors and a human team as efficient as can be, which closes the circle of the experience every Barcelona diner would wish for. Peas with jowl and Perol sausage, and Mussels with Donostiarra sauce. The seed of this story goes back to the bar talks of Santiago Rama –of the hospitality saga that has been operating the building for several decades– with chef Josep Nicolau, of which the former was a client in another establishment. They spoke of the city and of food, of product and of culinary memory, and there the dream of opening a restaurant that, while being in the heart of Barcelona, would preserve an honesty linked to the territory and be able to attract neighbors from the Gòtic or from the entire city as well.
A name with grace
The adventure adds a space with tradition, which instead of ending up leased to the highest bidder has become a temptation and a place for meeting, relaxation, and gluttony. The name, Finorri (mejor imposible) is imposed after a long 'brainstorming', appealing to hedonism, the elegant and enjoyable point, tablecloths and the good vibes of long after-dinner conversations. At the right point between traditional Catalan cuisine and contemporary revision. Macarrones Finorri. The place, in 'art nouveau' style, elegant but not pretentious, comfortable and warm with plush velvet sofas and molded walls, it is presided over by a marble bar to lean on to see the hustle and bustle of the open kitchen. An atmosphere that envelops the diner before they have the opportunity to to lick one's lips. Nicolau, Soteras y Vitega. One can start the experience with a good cocktail or a glass of wine, well advised by Lluís Roig, sommelier and soul of the room, who already left his mark at the Hotel Mercer. And at Finorri he can recite the properties of a good list of wines selected with Rubén Pol (Partners in Wine) as well as rigorously illustrate the flavors of the day and the best of the menu. In their glasses they bet on local and family wineries, such as a versatile Pardas Sus Scrofa (Penedès, 100%) prescribed for the occasion. Amberjack with pancetta, surf and turf sauce, vegetables and salmon roe In kitchen, Nicolau (exCañete and executive chef of Grup Olivé, or former owner of Bodega Rosal) forms a trident with Albert Soteras y Marc Vitega, whom he met during his time at the Hotel Miramar, seasoned in some of the best restaurants in Barcelona. They shared a passion for tradition, roots, and the just reinterpretation that transcends their dishes. Nicolau is satisfied and happy at the sight of diners with smiles drawn from beginning to end of lunches and dinners, who by the way enjoy uninterrupted kitchen. So, being unorthodox with schedules, one can always find a quiet table. And one shouldn't overlook its private dining room for small, grand occasions.
From gildas to platters
When it comes to choosing, it's worth stopping at each section of the letter. Gildas are a must to start with, and the section of Chop and share features classic tapas, but taken to their own territory, such as the Russian salad with marinated mackerel and smoked Ibarra chili; or the juicy Rock Mussels with Donostiarra sauce, to finish it off… Under this concept they also place the Finorri Macaroni, trendy pasta that they excel at here, adding foie to their recipe, and with a stratospheric gratin. Among the fried dishes, we tried the buñuelos of cod with romesco and roasted garlic sauce, also of reverence. Stew of squid stuffed with eggplant, mushrooms and Perol sausage We must also stop at the chapter of the ember, where meats such as Galician beef sirloin with mustard and mushroom sauce or magret skewer appear. To arrive with appetite to other sections, we chose a light fish, the Pez Limón with pancetta, surf and turf sauce, vegetables and salmon roe, which turned out to be a delicate delight and a counterpoint to the artillery of national stews that tempt many diners. They serve it in small bites, making it ideal for sharing.
Pay attention to the daily selection
With the stews and roasts they display the boards behind the aprons: they range from Pals rice with fish and seafood to creamy stewed beef, with sweet potato puree and candied mushrooms. But like many first-time visitors, it was almost a given to try what has become one of their 'hits', the Stew of squid stuffed with eggplant, mushrooms and Perol sausage. It forms a dish with territorial DNA that will connect more than one with the flavors of those Sundays at grandma's house. So brutal, that some order a portion to go and enjoy them again at home. Galician beef sirloin. As if that weren't enough, there is also the option of suggestions of the day, especially linked to the season. To bid farewell to the optimal period of the pea of Maresme, we tried them with Perol sausage and jowl, perfectly cooked to burst in the mouth and melt with the meat. Other temptations offered that day were the open tortilla with artichokes and pancetta; the chicken ravioli with mushroom sauce and many more. Other days, squid, scallops, parpatana with fricandó juice can parade…. Always maintaining the interest of the curious diner.
The dessert section is inspired by tradition to bring it to 2026, as with the Catalan cream foam, the carquiñoli ice cream, or the coffee cake with coconut ice cream.
The average ticket is difficult to pinpoint. One can eat wonderfully for 30 or 60 euros. The prices are contained (3.5 euros for an oyster; 18.5 for a tuna loin tartare; 18 euros for macaroni, 18.5 for amberjack; 23 for rice, which they also serve individually…). And another of the merits of the place is the service, professional, attentive and close.
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