Just a couple of years ago, walking through Port Olímpic was, for many Barcelona residents, a somewhat alien experience: run-of-the-mill restaurants, rather pretentious nightclubs, or simply a necessary stop on the way to the beach. The memory of nights spent partying and concrete weathered by salt spray has gradually faded, giving way to a much more welcoming, open, and—above all—thoughtful architecture designed to ensure the city no longer turns its back on its coastline. The Balcó Gastronòmic is the centerpiece of this puzzle—an elevated promenade that has achieved what once seemed impossible: it has led local businesses to once again view the port as a premier culinary destination.
This transformation is not merely an aesthetic facelift, but a profound shift in the philosophy of the space. According to the Barcelona City Council and Barcelona de Serveis Municipals (B:SM) themselves, the goal of this new hub is to promote the blue economy and sustainable dining, moving away from the pre-packaged tourist menus that dominated the area for decades. It is within this context of total renewal that two proposals have emerged that perfectly define the new era of the Moll de Gregal.
Nuara: Grilled Dishes and Market-Fresh Cuisine
One of the names making the biggest splash in after-dinner conversations is Nuara. Located at number 11, this restaurant eschews flashiness to focus on what really matters when the sea is just a few meters away: the ingredients. Its concept is a statement of intent regarding market-driven cuisine, where wild-caught fish and seafood aren’t mere side dishes, but the absolute stars of a menu that evolves according to what the fish market dictates each day.
That’s why you’re greeted by a giant display of fresh fish of the day set against a backdrop of an open grill—and these are also the stars of the menu: whole grilled fish paired with touches of fine cuisine. We, for example, tried monkfish with wild asparagus and truffle—a truly spectacular dish.
The seasonal croquettes are also a must-try; the rice dishes bear the Nuri family’s hallmark (the restaurant is a branch of Ca la Nuri’s Balcó Gastronòmic); and if you come across the squid with cansalada, you simply have to order it. In short, it’s one of the best restaurants on the Barcelona coast because it combines the untamed spirit of the city’s sea with the refinement of a family that has been preparing its fish for decades.
Three Michelin stars… overlooking the sea
If we raise the bar toward a more signature dining experience, our gaze inevitably turns to space 3, where Eldelmar is located. This is no ordinary restaurant; it is the Torres brothers’ personal venture in this new maritime ecosystem. Sergio and Javier have sought to bring their sensibility and technique—already established with three Michelin stars at their Les Corts location—to a much more relaxed, sharing-oriented format, toning down the creativity and embracing a more traditional seafood cuisine.
At Eldelmar, the menu is a journey through the Mediterranean imagination filtered through the lens of haute cuisine. You’ll find everything from classic oysters to more playful dishes like their rice in a can, stuffed squid, and bar classics such as patatas bravas or Russian salad. The prices are a bit higher, but the terrace lets you dine right above the water. Oh, by the way, the Michelin Guide has already given it its recommendation.
Kresala
Barcelona has a little Galician outpost in the Olympic Port. Or Basque. Or Catalan. Or all three at once. Kresala is a restaurant that draws on the Basque heritage of traditional Basque-style fish grills, where the catch—fresh off the boats visible from the very tables where diners sit—is cooked over an open fire. To do this, fresh fish is brought in daily directly from Galician fish markets, using a refrigerated transport system that ensures the fish that was still on Galician boats yesterday afternoon is ready to be cooked at noon today on Kresala’s grill.
That’s what we call luxury. And although it doesn’t present itself as such, Kresala is just that—a luxury seafood restaurant where you dine overlooking the sea while enjoying the bounty it provides. Perhaps the star of the show is its lobster, served boiled, shelled, and whole, topped with a vinaigrette whose acidity contrasts with the sweetness of the meat. It’s a small work of art that almost single-handedly sums up the restaurant: fresh ingredients, precise cuts (Kresala doesn’t have forks—only tongs that ensure the delicacy of every bite), and an intense taste of the sea. It’s a real treat.
The table may also feature seafood of the day such as carneiros, cocochas prepared three ways (fried, grilled, and pil pil), or perhaps some moll tataki. But the star of the show comes at the end: a whole (or half) sea bream grilled San Sebastian-style. It’s cooked over just the right heat, and an emulsion of its juices mixed with garlic oil is drizzled over the fish at the end. It’s the perfect finishing touch to a meal that, as we say, is a real treat for us: dining above the sea, looking out at the sea, while savoring the sea itself. What more could you ask for from a meal in the city?
