Many Barcelona regulars loyal to the city center have known for years that Bar La Esquina was the place for a good brunch or a reliably good, reasonably priced casual meal. But the arrival of chef Luis Cors in 2023 breathed new energy and rigor into the cooking at this cozy spot, tied to the century-old Hotel Regina on Carrer de Bergara, eventually prompting a recent overhaul that has turned it into an oasis for a genuinely excellent lunch or dinner right in the thick of the tourist district.
They describe it as a "contemporary tavern," built on market produce, Mediterranean roots, native flavors, and the fire of its Josper oven. That small "secret," passed along by word of mouth among foodies, means visitors and locals now mingle in a balanced, cosmopolitan atmosphere. It's also a pleasant space, with a marble bar and marble tables, where small groups and tables for two coexist easily.
Cors trained at a hospitality school in Santander and cut his teeth in the Catalan capital at restaurants such as La Pubilla (in Gràcia), where he served as head chef. He remains faithful to his core principles — respect for seasonal produce, a modern touch on traditional cooking, and virtuoso technique — which together give his food real punch.
Fire and charcoal are the connecting thread, the team says, but behind every dish lie nuance, sensitivity, and the chef's own personality, one that reveres nuts and the aromas of secondary ingredients that give his creations their soul.
The menu is wide-ranging and satisfies appetites without borders. In this part of town, virtually every visitor orders rice, and La Esquina fires off two heavy hitters on its menu: a cuttlefish and red prawn rice, and a rich, slow-cooked rib and roasted pepper rice. They've also rolled out a midday set menu (38 euros per person) featuring three seasonal starters — currently a three-meat croquette, a tomato, pickle, and mató-cheese salad, and mussels in a cream and fennel sauce — plus a choice of rice (a farmer-style version with black trumpet mushrooms, or the classic barca-style rice with langoustines). It comes with a drink, and finishes with chocolate, bread, and oil for dessert.
From steak to stew
Among the additions that raise the bar beyond the solid brunch the restaurant was known for, the standout is its carnivorous streak, spanning everything from charcoal-roasted, boned free-range chicken with thyme to a one-kilo, 45-day dry-aged Simmental beef T-bone, by way of glazed Ral Avinyó pork belly with green balsamic romesco, or one of the best steaks to be had in the area, its 180-gram select national beef tenderloin (26 euros), which can be topped, if you like, with an outstanding grilled foie gras.
Beyond these standout mains, the menu also invites you to graze playfully or go all out on a feast. A good chargrilled sourdough bread makes quite an introduction, before you're tempted by the Russian salad with pickled bonito (9 euros); a colorful langoustine salpicón with an emulsified vinaigrette that feels like a refreshed revival of the classic; deeply savory croquettes made from cocido stock, likely unmatched anywhere nearby; a Barceloneta-style potato omelet ("tortilla bomba"); or the fortnightly specials worth watching closely — in our case, that meant trying a chargrilled pumpkin with Mahón cheese, arugula, and pine nuts, a wonderful harmony of textures and flavors we'd recommend to anyone who comes across it on a given day.
Fans of hearty stews will find plenty to love in the braised oxtail, or in a dish that's now practically a staple and that we didn't get to try but which comes with Cors's stamp of approval — the "Macarrones La Esquina," gratinéed to order.
Sardines and skewers
The modest seafood offering ranges from the more refined — sea bass with shallot cream and chive oil, best shared — to the popular, with chargrilled sardines with garlic and parsley (12 euros) that a downtown restaurant is finally brave enough to champion, in step with both nutritionists and sustainable fishing.
Among the daily specials, it's also worth trying, if you get the chance, the chargrilled baby cuttlefish with creamy potato and toasted almonds, which captures the chef's character well: careful presentation, top-tier produce, and an effort to elevate the leading flavors with subtlety, once again leaning on nuts as an ally.
While it handles essential local tapas with confidence, the menu also surprises with the unexpected, such as roasted sobrasada with smoked burrata, or a monkfish and langoustine skewer with "Lourdes water" and garlic chips, for those after a less orthodox seafood dish.
A separate selection of side dishes (4 to 6 euros) lets you round out your meal with vegetables: French fries, Baix Llobregat lettuce salad, wood-fired peppers, or roasted potato with butter.
The culinary journey is rounded off by a wine list thoughtfully chosen to pair with the nuances of the grill and the stews, along with fortnightly recommendations that encourage exploration across different Designations of Origin.
Bar La Esquina Bergara, 2 Barcelona
Open Monday to Sunday from 12:00 p.m. to 11:30 p.m.
bar@laesquinabarcelona.com 34 937 687 242