Dos Pebrots

Dos Pebrots, located in the Raval district, is one of the most distinctive restaurants on Barcelona’s gastronomic scene. Its proposal is rooted in traditional Mediterranean cuisine, but with a very specific focus: revisiting recipes, techniques and ingredients from the ancient civilizations that once inhabited the Mediterranean, and adapting them to a contemporary, accessible cuisine designed for sharing.

Far from being an experimental or exclusive restaurant, Dos Pebrots offers an original gastronomic experience based on knowledge, product quality and flavour.

Origin of the project

Dos Pebrots is a project led by Albert Raurich and the team behind Dos Palillos, with a long background in haute cuisine and a clear desire to explore new paths. The restaurant was initially conceived as a place offering simple Mediterranean cooking, but the professional experience of its creators ultimately shaped a more ambitious concept, focused on culinary research and historical reinterpretation.

The place

The restaurant occupies the former premises of the historic Bar Raval, preserving part of its original essence. The space is simple and functional, with an open kitchen and an informal atmosphere, designed to enjoy food without rigidity. The décor combines traditional elements with a contemporary design, creating a welcoming and dynamic setting.

The gastronomic proposal

The cuisine at Dos Pebrots is based on dishes inspired by ancient recipes, reinterpreted using modern techniques and presented in a clear and approachable way. The menu features preparations reminiscent of stews, preserves, cured foods, fermented dishes and rice dishes, always using seasonal produce and executed with precision.

The offer can be enjoyed through tasting menus as well as a menu designed for sharing, allowing diners to sample a variety of dishes in a single visit. It is a flavoursome, recognisable and well-balanced cuisine, where historical knowledge serves taste not the other way around.

On the menu you can find:

• “dry age “ beef dry meat: Salting and curing, one of the oldest known preservation techniques to prevent food fermentation.
• Oyster Barcino: In the Ancient Rome, Barcelona was known arround the imperium for exportation of oysters and garum.
• Pine nuts omelette: Recipe taken from the book De Re Coquinaria, the first recipe book of Mediterranean cuisine written between the first and third centuries by Apicius.
• Iberian pork “a la orza”: “La orza” is a typical conservation technique of the Castilla la Mancha area during the slaughter time, where the animal’s own fat is used.
• Duck with pears: Elaboration that comes from the region of Empordà inspired by the traditional stews with fruit of the catalan medieval gastronomy.
• Roman pigeon: Adaptation of a recipie taken from De Re Coquinaria manuscript, from the Apicius’ Ancient Rome.
• Iberian pork mask: Tribute to Apicius, author of De Re Coquinaria, the first recipe book in the mediterranean.

In addition to the à la carte menu, the restaurant offers several tasting menus and features a broad and carefully curated wine list, with special attention to Mediterranean wines, national and international references, and a notable selection of fortified and sparkling wines.

Why is it worth a visit?

Dos Pebrots is an excellent choice for those seeking a different yet approachable cuisine, built on a solid foundation, quality ingredients and a well-thought-out concept. A restaurant that combines knowledge and enjoyment, and has established itself as one of the most interesting projects in contemporary Barcelona gastronomy.