If you are looking for what the New York Times has called the best straightforward Basque cooking in Barcelona, you must visit Gorria Restaurant. Founded by famed chef Fermin Gorria, the restaurant is now run by his son Javier. Because the restaurant specializes in authentic Basque cooking it attracts as a clientele a large crowd of former residents of Navarra and the Basque country. The specials change nightly, according to the whim of the chef, but there are quite a few standards that are always available. The herb flavored baby lamb baked in a wood-fired oven is a perennial favorite with patrons. The artichokes stuffed with wild mushrooms and shrimp is also gaining a reputation for being a crowd pleasure and many customers say that they would visit Gorria Restaurant just to dine on Chef Gorria’s ponchas, which is the Spanish word for white beans.

Gorria Restaurant has an extensive wine list and the staff is always ready to assist you in choosing the perfect bottle to go with whatever delicacy is being served. They bake all of their own bread and serve it hot and fresh from their traditional ovens. Reservations are required and should be made as far in advance as possible, because there is always a waiting list to dine at Gorria Restaurant.