Dos Palillos

Nadine Carter★★★★★★★★★★5.0a month ago

Just. Wow. This is our 2nd time at a Michelin star restaurant in Spain, and it exceeded expectations. We had 19 different dishes over 3 hours for the lunch tasting menu. The sommelier made excellent recommendations for wine and sake to go with the courses. Every decoration and detail was well thought out. The playlist created by our server kept they mood light and fun. Highly recommend this as a stop in Barcelona.

Phil Arens★★★★★★★★★★5.0a month ago

Dos Palillos is one of the most fascinating dining experiences in Barcelona. While Disfrutar often celebrates transformation, deconstruction, and the reinvention of ingredients, Albert Raurich’s cuisine follows a more product-driven philosophy. The ingredients remain recognizable and take center stage. Exceptional Japanese products, outstanding seafood, refined broths, and subtle fermentations are treated with great respect and precision. What makes Dos Palillos special is the combination of Japanese purity with the technical excellence of modern Spanish fine dining. The techniques are not used to disguise ingredients but to reveal their very best qualities. The result is a cuisine of remarkable clarity, depth, and balance. The beverage pairing deserves special mention. Alongside carefully selected wines, guests encounter local specialties, sherries, and an outstanding sake program featuring rare and highly interesting bottles that complement the food beautifully. The connection to Disfrutar is unmistakable. Raurich’s years at elBulli and his influence on a generation of Barcelona’s avant-garde chefs can be felt throughout the menu. In many ways, Dos Palillos demonstrates how the techniques and creativity that helped shape restaurants such as Disfrutar can be applied in a more restrained and product-focused manner. For my personal taste, this approach is even more compelling. It is less playful, more transparent, and allows the quality of the ingredients to shine more clearly. Sitting at the counter, watching the team work with extraordinary precision and calm, also provides a level of interaction and entertainment that I found even more engaging than the experience at Disfrutar itself.

Gulnara★★★★★★★★★★2.0a week ago

Well, unfortunately I don't find it good. Some food was just too greasy/oily (mochi croquet, chicken foot). Don't understand the idea to make a super fried carb served at the beginning after it I was already full and didn't look forward to anything else. Wasn't impressed by other dishes, maybe visually they are interesting but taste was weak. Asparagus was killed by too hot, spicy unfiting sauce. Not coming again. There are just better restaurants with better prices. 2,5 hours 20 dishes .....longest in my life

Peter Kurg★★★★★★★★★★5.05 months ago

An absolute must if you are in Barcelona. This wonderful restaurant is a testament to the brilliant people who prepare and serve the food, and is premised on the ideas of two amazing people, Tamae Imachi & Albert Raurich. DP is on another level and you deserve to eat here at least once in your lifetime.

Joao Agripino Maia★★★★★★★★★★5.05 months ago

Second time there. A must go in Barcelona for food lovers. Japanese exquisite food made by the chefs right in front of you. Noel — ‘our’ chef — explained each food in detail. We ate things we never considered before, like pig nose and ear, chicken feet and pigeon brought, to mention a few. Disgusting? Absolutely not. The way they cook food there is amazing. The ear was a tempura. The nose I can’t even explain, so soft and delicate. On the deserts, the passion fruit mochi was playful (I made a mess eating it) and delicious. Final remarks: Noel was with us all the time, but other chefs came to us with some dishes. What a lovely team. To close with a star, Albert, the master chef (former El Bulli), came to greet us, asked about the dinner and chatted for a while. Yes, the master chef was there, taking care of everything. This is a 6-star dining experience.