Menu to Taste

ABaC

Contemporary Catalan · Barcelona · Michelin Three Stars · Chef Jordi Cruz

Awarded three Michelin stars, ABaC is a contemporary Catalan restaurant led by chef Jordi Cruz in Barcelona. The kitchen combines Mediterranean roots with avant-garde culinary techniques across a single tasting menu. Diners eat in a dining room featuring large windows overlooking a private garden.

Avinguda del Tibidabo 1, 08022 Barcelona, Spain, Barcelona

  • Three Michelin Stars
  • 3 Soles Repsol 2026

Menu

Dishes

  • Roman-Style Squid in Textures — Roman squid presented in multiple textures as part of the kitchen aperitifs
  • Pompas de Manzana con los Aliños de un Mojito — Apple bubbles with mojito seasonings — a whimsical aperitif course
  • Friday (8)
  • Saturday (8)
  • Monday (8)
  • Sunday (8)
  • Thursday (8)
  • Eel Brioche with Wasabi — Delicate brioche filled with eel and finished with fresh wasabi
  • Gilda de Mar — Sea gilda — a marine reinterpretation of the classic Basque pintxo
  • Green Tomato Gazpacho — Refreshing green tomato gazpacho served with a seedling garnish

Tasting Menu

  • ABaC Tasting Menu (295) — Signature tasting menu by chef Jordi Cruz featuring 20-25 courses of creative Catalan-Mediterranean cuisine
  • Menú dégustation (450) — Bloody Mary on the rocks à l’italienne | Pizzetta Margherita Lio | Fromage blanc / caviar / dry au champagne | Couteaux "Nigori Junmai" sur velouté de riz parfumé au sake et escabèche de roses et litchis | Brioche à l’anguille grillée et aïoli à la citronnelle | Gazpachuelo au homard et cébettes à la coriandre | La poitrine de Vénus, Coquille Saint-Jacques et crémeux d’oursins, pain au beurre | Escudella de rutabaga à la truffe noire, viandes et tendons parfumés à l’huile de chou | Anchois Moulard à la façon d’une daube provençale et salade de moelles de légumes et kumquat | Terrine d’aiguillettes de canard mulard, romesco, escabèche et patate douce en croûte de sel | Aqua Mirabilis | Ballon | Champagne et 12 raisins pour terminer l’année
  • Price (tasting menu) (295)
  • 25-Course Full Tasting Menu (295)
  • Full Tasting Menu (295)
  • Tasting Menu (Extended) (140)
  • Tasting Menu (single option) (295)
  • Menú ABaC / Menù del Cenone di Capodanno 2025-2026 (450) — Bloody Mary on the rocks all’italiana, Lio pizzetta Margherita, Recuit de drap/caviale/dry allo champagne, Cannolicchi "Nigori Junmai" su un velluto di riso profumato con sakè ed escabeche di rose e litchi, Brioche di anguilla alla brace, con "Ali i oli" di citronella, Gazpachuelo di astice ed erbe cipolline al coriandolo, Il Petto di Venere, capasanta con riccio di mare cremoso e pane al burro, Escudella di cavolo navone con tartufo nero, carni e tendini profumati all’olio di cavolo, Acciuga Moulard in stile Daube provenzale con insalata di cuori di verdure e kumquat, Terrina di aguillettes d’anatra moulard con salsa romesco, escabeche e patata dolce al sale, Aqua Mirabilis, Palloncino, Champagne e 12 acini d’uva per concludere l’anno
  • New Year’s Eve Menu 2025-2026 (450) — Italian-style Bloody Mary on the rocks; Lyo Margherita minipizza; Cottage cheese / caviar / champagne dry; "Nigori Junmai" razor clams on velvet of fragrant rice with sake and rose and lychee escabeche; Charcoal-grilled eel brioche with citronella aioli; Lobster gazpachuelo and scallions in coriander; "Breast of Venus", scallop with sea urchin cream and buttered bread; Rutabaga escudella soup with black truffle, meats and tendons perfumed with cabbage oil; Mulard "anchovy" in the style of Provençal daube stew with marrow salad of green vegetables and kumquat; Terrine of mulard duck aiguillettes with romesco sauce, escabeche and yam baked in salt; Aqua Mirabilis; Balloon; Champagne and 12 grapes to end the year

The Experience

An intimate room with garden or terrace dining. The meal is structured around a tasting menu and an avant-garde approach. A good fit for celebrations.

Phone: +34 933 19 66 00

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