Booking tel.: 934 413 014
Price: More 45 Euros. (Precio medio 45 €)
Open: Monday to Saturday from 13:30-15:30hr and from 20:30-23hr. Sunday from 13:30-16hr. Closed: Sunday night. Bank holidays night. Easter. August.
Web site
TripAdvisor : 3.5/5 rank 1218 / 4217 reviews 95 Yelp : 4/5 4 reviews
Qype : 3/5 reviews 4 VipGourmet : 8/10 2 reviews
Casa Leopoldo was born in 1929 right in the middle of the old red-light district and today it is considered to be an emblematic hostel in El Raval. It is mainly frequented by artists and intellectuals.
In spite of the radical changes that the surroundings of the restaurant have suffered, especially during the last years, this gastronomic reference has remained almost intact.
After more than eighty years, Casa Leopoldo offers us simple season cuisine, with fish and seafood aas the specialities of the house.
The restaurant has different rooms for group dinners (up to fifty people), and elaborates special set menus for these cases. The cellar is rather large and includes some hundred national labels.
The long history of Casa Leopoldo guarantees that it is a charismatic place with excellent food.
Casa Leopoldo is a classic of Barcelona, offering excellent food since 1929. One of Pepe Carvalho's favourite restaurants. It's useless to say that's a gourmet repair. We like very much oxtail and fish dishes specialities: all are a must try. We choose for example El rabo de buey o Los pies de cerdo.
Zagat : Food 26/30 Decor 20/30 Service 23/30 Cost E reviews 21
Simply “enchanting”, this “well-preserved, traditional” Raval seafooder dating back to 1929 serves “excellent” Mediterranean “market food” that’s a “favorite of gastronomes” in a “narrow”, tiled dining room; though “somewhat expensive”, it’s “always full” and “noisy” with folks who appreciate its “consistent” quality.
Fodors : 2/5 2 reviews
Hidden in a dark Raval pocket west of the Rambla, this restaurant owned by the Gil family serves fine seafood and Catalan fare. To get here, approach along Carrer Hospital, take a left through the Passatge Bernardí Martorell, and go 50 feet right on Sant Rafael to the Gil front door. Try the revuelto de ajos tiernos y gambas (eggs scrambled with young garlic and shrimp) or the famous cap-i-pota (stewed head and hoof of pork). Albariños and Priorats are among Rosa Gil's favorite wines. The dining room, lined in blue-and-yellow tiles, has an approriately Mediterranean feel.
An excursion through the earthy streets of the Barri Xino is part of the Casa Leopoldo experience. At night it's safer to come by taxi. Founded in 1939, this colorful restaurant, with attractive tiled walls and wood-beamed ceilings, serves some of the freshest seafood in town. There's a popular stand-up tapas bar out front plus two dining rooms. Specialties include rodaballo (fresh grilled turbot), anguila con gambas (eel with shrimp), percebes (goose barnacles), sepia (cuttlefish), sopa de mariscos (seafood soup with shellfish), and anguilas fritas (deep-fried inch-long eels).
A charming restaurant in the heart of Raval, just next to Rambla de Raval. In the 1930, when Casa Leopoldo opened, this area was the red-light district, a densely populated area with many problems. Today, Raval is known for its mix of people from all countries and cultures, but at Casa Leopoldo you still get served the most traditional Catalan courses as if you were the writer Vazquez Montalban or Joan de Segarra every wednesday. A classic interior, almost intact decoration and prime quality products from the market, fresh fish and seafood and extraordinary stews.
Located in the old town close to the renovated Opera House, this restaurant offers good food and fine ambiance. The menu features traditional Catalan favorites and the dishes are changed seasonally. Try its unique version of Tortel De Hojaldre Con Cabello De Angel (puff pastry with angel hair).
Time Out : Dec. 20, 2012
Rosa Gil, the heart and soul of this lovely eatery, has carried out a veritable revolution here, and with excellent results. The cuisine has improved – which is really saying something. They have two standout dishes: the capipota and the oxtail
