Fino Bar

The entire life of Fino Bar happens on its long white marble bar. It runs the length of the small room and serves as both the prep station and the main seating area, because there’s no traditional kitchen in the back. This setup, born from a specific bar-cafeteria license, dictates the whole menu – a thoughtful collection of tapas, charcuterie, and conservas that require skill, not a stove. The philosophy is simple but high-quality, built on exceptional ingredients from suppliers like Bacallaneria Perelló and Soler Capella. While you can get a classic gilda or a plate of expertly sliced cured meat, the kitchen also puts out inventive takes on Spanish staples. You might find a carbonara made with crisp green beans instead of pasta, a deconstructed croquette served as a “croq-fondue” with bread for dipping, or a flatbread topped with ox sobrasada and honey. The name “Fino” is a direct nod to the extensive sherry list, which sits comfortably alongside a deep selection of natural wines and vermouths. Set on a quieter street in the upper part of Gràcia, the space is cozy and has a refined but authentically Spanish feel. It was opened in late 2023 by six friends who wanted to build their ideal neighborhood spot, and it has that informal, welcoming energy. The room is almost always full, so booking ahead is a good idea. Most seating is at the counter, which puts you right in the middle of the action. The menu changes with the seasons, but look for the chocolate ganache – the recipe comes from the chef’s father, a pastry chef since 1989.