At the entrance, Ganesh bids you welcome. It is the signal of a varied and enriching visit. Thus, is the Indian cuisine, two beautiful and exotic waitresses welcome the guests. We are at Tandoor, on Calabria street. Surriender Oberoi, from Delhi, is the chef and owner of this restaurant and has resided in Barcelona for over three decades. With his consort, Poonam, both inaugurated Tandoor, in 2002 and from his kitchen delight the customers with the most authentic cuisine from Northern India. Highly seasoned meat dishes, justifiable by the local climate, much harsher than in the South: the fish and vegetables more popular down there, are nevertheless also present. To start off, we’d advise the chicken in the Tandoori oven, or the Shreek Kebab (of minced lamb meat), to be followed by the Dal Makmi (vegetables with parcel and butter) or the Kashmiri Rogan Josh (special lamb in Northern India sauce). As vegetarian dishes play an important role for the fans of the India Culinary art, we recommend the Sabzi Bahar (varied greenery with traditional species), or the Baingan Bartha, a Tandoori specialty, consisting of minced aubergine with species. Of the desserts our preference goes undoubtedly to the warm sweet Gulab Jamun. To go along with the meal, available are several of Spanish wines and a white and a red from India (the Angory), besides the liqueurs also from Asia: mango, lychee, tea and guava. Occasionally there are Hindu dance shows enlighten the weekends. Among the many visitors, you’ll discover some famous Bollywood faces. For sizeable groups we advise an early booking, unless you want to just find a place where you can only sense the enticing smell of curry.

The new Argentinean Restaurant Viento del Plata is a place where the southern Andean savours are offered in consonance with the space and the decor that convey us to shores across the Atlantic. A bright and ample local with over 200 metres, in yellow ochre hues and with a sports motif decor with relevance to horse and riding of the Southern American country. The specialities are the fresh meats imported from the Argentinean Pampa, roasted on vegetable coal. They also include pastas and desserts, made in sito with the best homely Italian recipes. The variety of the traditional cuisine is accompanied by an extensive and selected list of Argentinean wines.

Opened in 2003, Zentraus has a guide line, the phylosophy that a club exists for the listening of music. Perhaps for that reason entrance is free. The minimalist decoration and the dark tones of the room are part of the house concept: to diminish the social act by means of the musical enjoyment that leads one to go to a club. The obsession on the part of the owners is therefore, to offer a space planned to appreciate music. One should point out the great percentage of people linked to clubbing: musicians, dj's and discographic entrepeneurs. In the cabin there is no resident dj. The idea is that this should be a space of alternative. Among the scores of dj's hosting here monthly, the majority very young, there are many new real talents. It is a vanguard musical club, where one listens to music in the advance... The music played here from 23pm onwards is essentially ectro-techno, not commercial or classic house. There are the "crazy" sessions on Tuesdays, for female dj's, on Wednesdays it is drum 'n base and Thursdays are reserved for international plate stars.

Amaltea was born in September '98, as a result of a meeting between two persons with a common purpose: to give anyone the possibility to experiment that state of fulfilment that inhabits within each of the human beings who long for contentment. The restaurant offers creative and fusion cuisine of international inspiration under the aegis of vegetarianism. It is one of the outstanding places of natural cuisine in BCN. Simple, down to earth elaboration, and nevertheless select presentation. Resorting to natural and biological ingredients with a variety of cereals, vegetal proteins (vegetables, tofu, seitan), seasonal greeneries and fruits, sea kelp, olive oil, seeds and dried fruits, integral sugar and natural yeast. Its cuisine is without saturated fats, avoiding milk derivates and eggs and recurring to the polarity on tastes, textures and colours. At midday there is a list with 3 first dishes, 2 second ones, varied desserts. In accordance to each of the year's seasons: light and refreshing in Summer, mineralising and fortifying in Autumn, nourishing in Winter, depurative and revitalising in Spring.

Managed by 2 French people, Sophie and Gilbert, the Baravin came into being in ' 99 to introduce to the Barcelonan public the Gallic cuisine and their wines. Baravins offers a wide range of gastronomic options, which makes it impossible to taste in just one visit. The specialities are varied; from the fondues (the classical one of Roquefort cheese, or the very special wine fondue), The Raclette served with cold cut, or the “Boîte brulée” (the burnt out box), is a curious process of serving cheese in a box put in the oven until it is burnt out. The charcoaled wooden is withdrawn and the melted, hot cheese is served, accompanied by boiled potatoes and a cold cut selection. We, further recommend the wide selection of cheeses and pâtés, the home Fois-gras, the frog-legs (delicious), the Borgogne snails, the duck Carpaccio, or salmon, as dessert, we advise the Crêpe (with chocolate, sugar and jam) or the Tatin cake. Among reds, whites, rosés and champagne, the wines, on account of their quality, are of very accessible prices. Over 30 references of origin from Graves, Côte du Rhôdes, Alsacia, Loire Valley, etc. The sample menu will be the best option for those wanting to have an idea of the quality and variety (19.50). Fois-gras with white sweet wine (Monbazillac) warm goat cheese salad, with a glass of red Cotes du Rhone. A selection of patés with a glass of red Valle de Loire, selection of cheeses with a glass of Bordeaux and dessert. The midday menu (9.25) has a choice of six first dishes, six second ones, plus drink and dessert and coffee. There are formulas for groups (maximum of 18 people) at 20.00, and special menus for reduced groups and celebrations at 30.00. The list is available in Catalan, Castilian, French and English.

Salads, tapas, cheeses, wine, cava and nice deserts near the sea..
 

Well done metal design In the Castro restaurant: hot and cosy place due to his exquisite lighting, sensual for his surrounding and agreeable music. You'll find fresh market and of Mediterranean' cuisine, with original plates like sirloin of Australian kangaroo.
 

If you are looking for the queerest and funniest dinner-show in Barcelona you must try dDivine. Placed in el Rebost de Balmes. Drag queen Divine will make you have a great time , and a quite good dinner. Better booking for weekend
 

Creative coocking and nice ambient: cocktails, chillout room!
 

Located in the Gayxample Eterna is a diaphanous space and with an impeccable decoration. Serious coocking and nice staff.