Oysters Menorca: the taste of the most select sea conquers the upper area of Barcelona

A few months after the landing of Oysters Menorca in the upper area of Barcelona, this pearl – which elevates the local premieres of 2025 – has had time to roll and make a place of honor in the gastronomic route above Diagonal. The singular project (far from the beach) evokes in essence and flavor the Balearic island where it all began, but with impeccable tablecloths, mirrors, wood paneling and high tables it seduces with a classic and glamorous atmosphere typical of a Parisian restaurant.

With this mix, it has become one of those places where one is already thinking of returning as soon as they have left the table. One of those remembered among the avalanche of openings that the Catalan capital relentlessly launches. Its raison d'être are the oysters that give it its name, but the prized mollusk is only the first step to bring the sea to the mouth with a menu adaptable to different appetites and budgets. It is not a cheap restaurant, but neither is it prohibitive, as the final bill can vary greatly depending on the choice and ambition.

Of the sea and design

The seed of Oysters Menorca was sown in Maó by the Dutch businessman Tobias Kruijssen, whose family are cultivators, with a small space focused on the kingdom of oysters. Interior designers Benito Escat and Pol Castells, from Quintana Partners and with extensive experience in creating restaurant spaces, dreamed of their own space and allied with the former, a perfect alliance and synergy to develop and improve the concept, expanding horizons. The Oysters Menorca in Barcelona is a first step in that direction, on a grand scale and with interior design signed by the latter. It all stays in the family.

It combines its will to defend sustainability and respect for the marine ecosystem, while providing "memorable moments" by serving the best quality exponents at the table or bar, starting with oysters and caviar.

With a six-meter bar crowned by four large oysters sculpted in marble where seafood is displayed, the staging captivates diners before the first bite. By day, the establishment in Sarrià-Sant Gervasi is elegant yet cozy, with large windows, meticulous tableware, and a comfortable terrace. But it is at nightfall when the successful lighting adds glamour, warmth, and intimacy, suitable for both a special meeting and the best of romantic dates.

The service is young but attentive, and ready to provide the education required for some delicacies, as the world of oysters invites one to delve into the particularities of each origin. So there is no better ritual than a tasting (per unit) that can include: Oesterij Special (Premium selection from Holland); Salgado (premium from Portugal); Irish Mór (premium from Ireland) – creamy and very balanced, for us at the top of the podium –; Huîtres Volant (premium from France) – from Normandy, juicy, saline and full of sea flavor –; Juizette la Reveuse (classic selection from France); Rock Oyster (classic from Ireland) and Zeeuwse Creuse (classic from Holland).

The thousand lives of caviar

But the DNA of Oysters Menorca is also defined by Benoît caviar, an Imperial Osetra obtained from sturgeons that live up to 60 years and are more than two meters long, they highlight, obtained using the milking technique. This delicacy can not only be tasted with a spoon, but also by culminating unexpected combinations. Like the tremendous trio it forms with anchovy cream and french fries, breaking molds; with baked eggs, or crowning al dente pasta.

Another almost obligatory tasting proposal are the lobster, shrimp, or salmon brioche. But dinner could well open in the most sophisticated way, with a suggestive 'tree' of blinis that allow one to savor the quality of said caviar, salmon, or its roe in mini-bites.

Lighter recipes include salads and some carpaccio and tartar, with the common denominator of exalting fish or seafood, while other more complete dishes cater to more voracious but demanding appetites, such as spaghetti with cockles, or with anchovies.

With champagne and cocktails

Few resist topping off the experience with one of their homemade desserts, such as the chocolate mousse with oil and salt or their creamy 'cheesecake' with Mahón cheese.