Between Diagonal and Travessera de Gràcia.
Area: St. Gervasi-Santaló. MAP IT
Booking tel.: 938 029 008
Price: More 45 Euros. (Precio medio 60 €)
Open: Monday to Friday from 13:30-15:30hr and from 21-23:30hr. Saturday from 21-23h.
Closed: Saturday lunch time. Sunday. From the 28th of July until the 20th of August. Bank holidays.
TripAdvisor 4.5/5 # 132 / 4349 129 reviews Yelp 4.5/5 5 reviews ElTenedor 8.9/10 23 opinions Michelin 1* VipGourmet 6.4/10 3 opinions
Born in 2001 and named after an aromatic herb, Hisop has been, during its more than ten years of life, an example of perseverance and good work.
Awarded a Michelin Star in the 2010 edition, chef Oriol Ivern’s restaurant always surprises with a wonderful cuisine that has the Catalan tradition as a starting point to offer creative contemporary dishes with a really suggestive touch.
With excellent value for money, the restaurant welcomes us into an intimate and elegant space in which any lunch or dinner becomes a great dining experience.
Frommer's
In 2001, Guillem Pla and Oriol Ivem, two chefs formerly at prestigious Neichel, launched this adventurous eating spot in the upper Diagonal where the emphasis of its new Catalan cuisine is on small understated dishes with a complexity of flavors. In a coolly minimalist setting of high wooden ceilings, red and black decor, and white walls lined with thin vases -- each containing a single red rose -- you can enjoy delicacies such as stone bass suquet with trompet, scallops with figs and Jabugo ham, and mouthwateringly rich desserts that include peach with ginger and fennel. There's an excellent wine list favoring top vintages from the Rioja and local Penedés vineyards.
Nile Guide
High ceilings and stark white walls, softened by a single blood-red rose on every table, creates a dramatic yet understated ambience at hisop. The brainchild of Chefs Oriol Ivern and Guillem Pla, it offers a startling mix of recipes that take the base of traditional dishes and twist them into something totally contemporary. Candied-Olives Petit Four, foie with beer, and asparagus with vegetables and almonds, are a few dishes that make up their innovative menu. Even the desserts are a cut apart—try the Roses and Chocolate or a cheesecake with tomatoes! Try something new and exciting on a special occasion; you can even organize private events and corporate meals here.
Restalo.uk
Hisop restaurant is located in Barcelona, offering the best quality since its opening in 2001. Its traditional decoration contrasts with the exquisite presentation of dishes. Hisop has mixed experience with innovation, without giving up quality at any time.
Hisop specializes in contemporary Catalan food, using top quality products to get new flavors, plus a sophisticated twist with the exquisite presentation of dishes. We highlight squid with fried egg and truffle, the octopus with calçotaca, the rack of lamb with inhabit or scallops with caviar and chin. Taste strawberries, lime or coffee to finish the meal.
Hisop restaurant has a good reputation in the hospitality industry. Throughout its career has been honored with awards including a Michelin star in 2010, a Sun Guide Repsol in 2009 or the Award for best young chef 2007 of the Catalan Academy of Gastronomy. No doubt, Hisop is the best choice if you are looking for quality and expertise. Go with your friends, coworkers or family and demonstrates them the good taste of your choice.
Unlike
Bistronomics: Precisely what the neologism implies, a such-called eatery fuses the requisite comforts of a bistro (crisp efficiency and simple, elegant fare) with an avant-garde approach that has its eye on molecular gastronomy. A new-wave that only recently began making appearances in typically traditionalist Barcelona restaurants, Hisop belongs to this ambitious new breed. Waitresses outfitted in form-hugging black smocks exude a vaguely dom vibe, moving impassive and whisper-soft through the thoroughly modern black-and-red-and-bare dining area; while visionary Chefs Oriol Ivern and Guillem Pla apply modern kitchen techniques that take classic Catalan cuisine to innovative heights.
Supper begins with doughy, dense bread served with a welcome host of top-shelf olive-oil varietals; the meal precedes thusly—evolving the expected into the daring. A Michelin star-recipient, Hisop earns its cred with punchy, delicious offerings, like a single razor clam, grilled and swaddled in thyme foam and blood-orange emulsion.
Time Out
Creative cuisine from two chefs who like to revolutionise traditional recipes. Pork confit with wild mushrooms and citrus juice is a good example.
Zagat Food 28 Decor 24 Service 27 Cost E
Chef Oriol Ivern creates “delicious” tasting menus “full of pleasant surprises” at this “upbeat” Sant Gervasi Catalan sporting an “ultracontemporary setting” accented with “red-and-black decor”; “lovely service” caps off the meal, so it’s “worth” the price to many who vow they “will return.”
Awarded a Michelin Star in the 2010 edition, chef Oriol Ivern’s restaurant always surprises with a wonderful cuisine that has the Catalan tradition as a starting point to offer creative contemporary dishes with a really suggestive touch.
With excellent value for money, the restaurant welcomes us into an intimate and elegant space in which any lunch or dinner becomes a great dining experience.
In 2001, Guillem Pla and Oriol Ivem, two chefs formerly at prestigious Neichel, launched this adventurous eating spot in the upper Diagonal where the emphasis of its new Catalan cuisine is on small understated dishes with a complexity of flavors. In a coolly minimalist setting of high wooden ceilings, red and black decor, and white walls lined with thin vases -- each containing a single red rose -- you can enjoy delicacies such as stone bass suquet with trompet, scallops with figs and Jabugo ham, and mouthwateringly rich desserts that include peach with ginger and fennel. There's an excellent wine list favoring top vintages from the Rioja and local Penedés vineyards.
High ceilings and stark white walls, softened by a single blood-red rose on every table, creates a dramatic yet understated ambience at hisop. The brainchild of Chefs Oriol Ivern and Guillem Pla, it offers a startling mix of recipes that take the base of traditional dishes and twist them into something totally contemporary. Candied-Olives Petit Four, foie with beer, and asparagus with vegetables and almonds, are a few dishes that make up their innovative menu. Even the desserts are a cut apart—try the Roses and Chocolate or a cheesecake with tomatoes! Try something new and exciting on a special occasion; you can even organize private events and corporate meals here.
Hisop restaurant is located in Barcelona, offering the best quality since its opening in 2001. Its traditional decoration contrasts with the exquisite presentation of dishes. Hisop has mixed experience with innovation, without giving up quality at any time.
Hisop specializes in contemporary Catalan food, using top quality products to get new flavors, plus a sophisticated twist with the exquisite presentation of dishes. We highlight squid with fried egg and truffle, the octopus with calçotaca, the rack of lamb with inhabit or scallops with caviar and chin. Taste strawberries, lime or coffee to finish the meal.
Hisop restaurant has a good reputation in the hospitality industry. Throughout its career has been honored with awards including a Michelin star in 2010, a Sun Guide Repsol in 2009 or the Award for best young chef 2007 of the Catalan Academy of Gastronomy. No doubt, Hisop is the best choice if you are looking for quality and expertise. Go with your friends, coworkers or family and demonstrates them the good taste of your choice.
Bistronomics: Precisely what the neologism implies, a such-called eatery fuses the requisite comforts of a bistro (crisp efficiency and simple, elegant fare) with an avant-garde approach that has its eye on molecular gastronomy. A new-wave that only recently began making appearances in typically traditionalist Barcelona restaurants, Hisop belongs to this ambitious new breed. Waitresses outfitted in form-hugging black smocks exude a vaguely dom vibe, moving impassive and whisper-soft through the thoroughly modern black-and-red-and-bare dining area; while visionary Chefs Oriol Ivern and Guillem Pla apply modern kitchen techniques that take classic Catalan cuisine to innovative heights.
Supper begins with doughy, dense bread served with a welcome host of top-shelf olive-oil varietals; the meal precedes thusly—evolving the expected into the daring. A Michelin star-recipient, Hisop earns its cred with punchy, delicious offerings, like a single razor clam, grilled and swaddled in thyme foam and blood-orange emulsion.
Creative cuisine from two chefs who like to revolutionise traditional recipes. Pork confit with wild mushrooms and citrus juice is a good example.
Zagat Food 28 Decor 24 Service 27 Cost E
Chef Oriol Ivern creates “delicious” tasting menus “full of pleasant surprises” at this “upbeat” Sant Gervasi Catalan sporting an “ultracontemporary setting” accented with “red-and-black decor”; “lovely service” caps off the meal, so it’s “worth” the price to many who vow they “will return.”
