Just a couple of years ago, walking through Port Olímpic was, for many Barcelona residents, a somewhat alien experience: mediocre restaurants, rather complicated nightclubs, or simply a necessary step to get to the beach. The memory of nights spent partying and concrete worn away by salt has faded, giving way to a much more welcoming, open architecture—and, above all, one designed to ensure the city no longer turns its back on the coast. The Balcó Gastronòmic is the centerpiece of this puzzle, an elevated promenade that has achieved what seemed impossible: getting locals to once again consider the port 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 axis 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 emerge that perfectly define the new era of the Moll de Gregal.
Nuara: grilled dishes and market 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 are not mere side dishes, but the absolute stars of a menu that evolves according to what the fish market dictates each day.
Hence, the welcome comes from a giant display of fresh fish of the day with a grill in the background, which 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 amazing dish.
The seasonal croquettes are also a must, 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 must order it. In short, one of the best restaurants on the Barcelona coast because it combines the wildness of the Catalan sea with the refinement of a family that has been preparing its fish for decades.
Three Michelin stars… over 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 haute cuisine. You’ll find everything from classic oysters to more playful dishes like their rice in a can, stuffed squid, and bar classics like patatas bravas or Russian salad. The prices are a bit higher, but the terrace lets you dine right over the water. Oh, by the way, the Michelin Guide has already given it its recommendation.
