Finorri: A Culinary Gem Revitalizing Barcelona’s La Rambla

Just a few months ago, a restaurant opened its doors a stone’s throw from Barcelona’s iconic La Rambla, on Carrer de la Boqueria. Yet, Finorri already possesses the timeless charm of an establishment that has been a fixture for decades. It’s a compelling reason in itself to venture into the bustling heart of Barcelona and immerse oneself in the area’s tourist tide. Finorri stands as a testament that this vibrant district can still be a cherished local haunt.

A Culinary Oasis in a Historic Hotel

Nestled within the ground floor of the Hotel Condal, which is currently undergoing a phased renovation set to conclude next summer, Finorri emerged with an open kitchen concept that quickly garnered acclaim. Far from being lost in the usual fleeting excitement of new restaurant openings in Barcelona, it has firmly established itself with a menu that captivates and an exceptionally efficient team that completes the ideal dining experience for any Barcelona resident.

The genesis of this story traces back to casual bar conversations between Santiago Rama – from the venerable hospitality family that has managed the building for several decades – and chef Josep Nicolau, a former patron of Nicolau’s previous establishment. Their discussions revolved around the city and its culinary landscape, local produce, and gastronomic heritage. From these exchanges blossomed the ambition to create a restaurant in the heart of Barcelona that would uphold a genuine connection to its territory and attract both residents of the Gòtic quarter and the wider city.

Finorri: A Name with Panache

The venture breathes new life into a storied space, transforming it into a tempting meeting point for relaxation and indulgence, rather than merely being leased to the highest bidder. The name, Finorri (meaning ‘refined’ or ‘elegant’ in Catalan, and ‘fineness’ or ‘delicacy’), was chosen after extensive brainstorming, evoking hedonism, an elegant yet enjoyable ambiance, crisp tablecloths, and the convivial spirit of long post-meal gatherings. It strikes a perfect balance between timeless Catalan cuisine and a contemporary reinterpretation.

The establishment, designed in an Art Nouveau style, is elegant yet unpretentious, comfortable and warm with plush velvet sofas and molded walls. It is dominated by a marble bar, inviting diners to observe the lively activity of the open kitchen. This atmosphere envelops the diner even before they have the chance to savor the food. Nicolau, Soteras, and Vitega form the culinary core.

The dining experience can begin with a well-crafted cocktail or a glass of wine, expertly recommended by Lluís Roig, the sommelier and soul of the dining room, who previously made his mark at the Hotel Mercer. At Finorri, he articulates the nuances of a carefully curated wine list, selected with Rubén Pol (Partners in Wine), and rigorously explains the day’s flavors and menu highlights. Their wine selection champions local and family-run wineries, such as a versatile Pardas Sus Scrofa (Penedès, 100%) prescribed for the occasion.

The Culinary Trio: Tradition Meets Innovation

In the kitchen, Nicolau (formerly of Cañete and executive chef of Grup Olivé, and ex-owner of Bodega Rosal) forms a formidable trio with Albert Soteras and Marc Vitega. He met them during his time at the Hotel Miramar, where they honed their skills in some of Barcelona’s finest restaurants. They share a passion for tradition, culinary roots, and a precise reinterpretation that elevates their dishes. Nicolau expresses satisfaction and joy at the sight of diners smiling from the beginning to the end of their meals, which are served with the added convenience of uninterrupted kitchen hours. This allows for a tranquil dining experience even for those with unconventional schedules. Additionally, a private dining room is available for intimate gatherings and special occasions.

From Tapas to Signature Dishes

When selecting from the menu, it’s worth exploring each section. The ‘gildas’ (a popular Basque pintxo) are a must to whet the appetite, and the ‘Picar y compartir’ (to pick and share) section features classic tapas, reimagined with Finorri’s unique touch. Examples include the Russian salad with marinated mackerel and smoked Ibarra chili, or the succulent rock mussels with Donostiarra sauce, perfect for soaking up every last drop. This concept also encompasses the Macarrones Finorri, a fashionable pasta dish perfected here with the addition of foie gras and an extraordinary gratin. Among the fried options, the cod fritters with romesco and roasted garlic sauce are truly reverential.

A stop at the grill section is also essential, showcasing meats such as Galician beef tenderloin with mustard and mushroom sauce, or the duck magret skewer. To ensure ample appetite for other sections, a lighter fish dish, the Pez Limón (amberjack) with pancetta, ‘mar i muntanya’ (sea and mountain) sauce, vegetables, and salmon roe, proves to be a delicate delight and a perfect counterpoint to the rich, traditional stews that tempt many diners. It is served in small portions, making it ideal for sharing.

Daily Specials and Sweet Endings

Pay close attention to the daily specials, which are particularly tied to seasonal ingredients. To bid farewell to the optimal season for Maresme peas, they are served with ‘butifarra del Perol’ (a type of Catalan sausage) and pork jowl, cooked to perfection, bursting with flavor and melting with the meat. Other temptations offered on that day included an open omelette with artichokes and pancetta, chicken ravioli with mushroom sauce, and many more. Other days might feature squid, scallops, ‘parpatana’ (tuna collar) with ‘fricandó’ sauce, consistently piquing the interest of curious diners.

The dessert section draws inspiration from tradition, reinterpreting it for 2026, with creations such as Catalan cream foam, carquiñoli (almond biscuit) ice cream, or coffee cake with coconut ice cream.

The average bill is difficult to pinpoint precisely. One can enjoy a superb meal for 30 or 60 euros. Prices are reasonable (3.5 euros for an oyster; 18.5 for a tuna loin tartare; 18 euros for the macaroni; 18.5 for the amberjack; 23 for the rice, which is also served individually). Another significant merit of the establishment is its professional, attentive, and approachable service.

Source: https://www.thenewbarcelonapost.com/finorri-el-restaurante-por-el-que-bajar-a-la-rambla-de-barcelona/