ABaC, Barcelona

Our forum contributor QWERTZ says: “I’d like to point out the lack of coordination between the sommelier, the waiting staff and the kitchen. Throughout the evening, we were looked after by noticeably young waiting staff who, right from the start, showed their lack of confidence, constantly had to consult one another about who was doing what, and repeatedly had to coordinate whilst serving – clearly they were not used to dealing with a large table and lacked proper guidance. Our complaint was received with understanding and professionalism and resulted in a generous discount on the menu. Nevertheless, it remains a frustrating experience, as we certainly did not experience the restaurant as it could have presented itself under ideal circumstances. And it also highlights just how important well-organised service is. The menu as a whole, however, won me over: what stands out is its unusual structure. The starter courses are hearty and based on rustic flavours and flavour combinations from Spanish cuisine. Course by course, the cuisine then becomes more refined and delicate, culminating in the light desserts. Overall, the cuisine has also become more refined and sophisticated compared to my visit in 2017. Throughout, the combinations and proportions are of a high standard and well-balanced. I didn’t notice any imbalances and never felt that there was too much or too little of anything on the plate. Furthermore, the main ingredients aren’t highlighted so prominently here, but are fully integrated into the overall flavour profile.” (Published in February 2026)

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