Cocina Hermanos Torres
Creative Spanish · Barcelona · Michelin Three Stars · Chef Javier Torres & Sergio Torres
Three-Michelin-star restaurant by twin brothers Javier and Sergio Torres in Les Corts. Located in a renovated tire workshop with open kitchen as centerpiece. La Liste score 97 (Position 6 in Spain). Known for creative Spanish cuisine combining tradition with innovation.
Carrer del Taquígraf Serra 20, 08029 Barcelona, Spain, Barcelona
- Three Michelin Stars
- La Liste 97
- 3 Soles Repsol
Menu
Dishes
- Cured Squid, Poultry Consommé and Caviar — A quenelle of cured squid tartare set in a mild, crystal-clear poultry consommé, topped with caviar. The squid's gentle salinity is amplified by the growing brine of caviar — a classic Torres interpretation of "mar i muntanya" (sea and mountain). Described by Kevin Eats as "a smart take on mar i muntanya."
- 24 Naturally Grown Vegetables, Autumn Broth, Truffles and Mushrooms — Twenty-four individually prepared naturally grown vegetables, each treated according to its character, presented in a deep autumn broth with fresh truffles and seasonal mushrooms. A celebration of Catalan vegetable farming and the Torres's legendary precision — the autumn 2024 centrepiece.
- Galician Crab, Seaweed, Sour Apple, Vanilla and Herbs — Sweet Galician crab elevated by the mineral tang of Atlantic seaweed, the tartness of sour apple, an unexpected whisper of vanilla and a final lift of fresh herbs. The Torres brothers at their most coastal and precise.
- Matured Suckling Lamb, Zucchini, Mint and Black Garlic — Leg and rack of Castilian suckling lamb, matured to deepen its character, roasted to a precise pink, with the freshness of zucchini, the cooling counterpoint of mint and the mellow sweetness of black garlic fermented in-house. Torres Brothers 2024 signature meat course.
- Cod Collagen 'Suquet', Tender Garlic, Veal Tendons and Fermented Lemon — A deeply Catalan dish: cod collagen extracted and formed into the silky-textured base of a "suquet" (Catalan fisherman's stew), enriched with slow-cooked veal tendons for body, tender young garlic for freshness and fermented lemon for acidity. Land and sea united in one pot.
- Optional add-on (e.g. baby eels) (45)
- Cuisine Quality (9.5)
- Wait Time (9.4)
- Piparras and Smoked Anchovy Bonbon — A single-bite canapé: a liquid-filled bonbon encasing peppery Basque piparras pepper juice alongside a smoked Cantabrian anchovy. Eaten in one go, it releases a wave of piquant, umami flavour — the Torres brothers' high-impact opening statement.
- Ray Fish, Piquillo Peppers, Mangetouts and Pickled Piparras — Delicate ray fish paired with the sweet smokiness of piquillo peppers, the crunch of mangetout peas and the acid punctuation of pickled piparras — a quintessentially Iberian combination executed with Torres's characteristic precision and restraint.
Tasting Menu
- Tasting Menu (8 courses) (295)
- Tasting Menu (8 courses) (295)
Cocktails
- TheFork Rating (9.7)
- Food menu price (310)
- Sommelier team (5)
Wines
- Total with wine pairing (505)
- Total with wine pairing (195)
Phone: +34 934 10 00 20
Related restaurants
- Award-winning restaurants in Barcelona
- Coque — Madrid (2 Michelin stars)
- Lasarte — Barcelona (3 Michelin stars)
- MAE Barcelona — Barcelona (1 Michelin stars)
- Disfrutar — Barcelona (3 Michelin stars)
- Restaurant 20 Victoria — Toronto (1 Michelin stars)