• 6. Navajs de ría y berberechos a la parrilla, cremoso encebollado de puerros, crème fraîche y txakoli, bulbo de hinojo, citronela, picada de almendra tostada y perejil.
Gastronomy

A subtle balance to the rhythm of the season. At ANTIGUA, we look for a simple, tasty and refined service and cuisine formula. With a good value for money. You provide the rhythm, we the passion.

Our work never ends, every day we acquire new experiences, thanks to the exchange of opinions, in order to transmit all the passion of our work in order to provide you with the best of us.

Photo gallery
  • Carre and tender lamb tenderloin marked with stone, its background with red berries, crispy potatoes, thyme essences, glazed onions and wild blackberries.
  • Nikei tuna tartar, avocado emulsion, sweet potato, sesame and coconut cream with tiger milk.
  • Foie gras poêlé, mushrooms, Cerdanya trinchat and meat juice.
  • Deconstruction of Russian salad, belly, canned serrat.
  • Corvina treated as a ceviche, rocoto, pica lemon, fine roasted sweet potato purée and crisp on the court served as a Martini !!!.
  • Refreshing cherry gazpacho, olive quenelle, Skrei cod syrup and garden aromas.
  • Creamy Puglia burrata, sheets of Iberian ham, toasted country bread, upholstered with branch tomato cassé, hints of fresh basil and its drizzle of extra virgin.
  • Creamy rice of Boletus edulis, wrapped in fine carpaccio of duck breast from Lluçanés and parmesan cloud.
  • Tender and juicy suckling lamb shank, worked at low temperature with blackberries, blueberries and a reduction of its juice, broad beans and warm apple and cinnamon compote.
  • Corvina treated like a ceviche, rocoto lemon of pica, fine roasted sweet potato puree and crisp court.
  • Skillet of crispy and juicy onion blood sausage, applesauce, caramelised onion, crispy parmesan and caramelised goat bonbons.
  • Grilled octopus on low temperature cooked potato omelette and anticucho sauce. A classic for us!
  • Squid stuffed with meatballs with cuttlefish, crispy tentacles and tartar.
  • Coconut soup infused with lemon grass, lobster, shrimp, carrot emulsion, cultivated mushrooms, coriander and crunchy chocolates.
  • Tender and juicy cut of French beef Onglet, roasted pak choy, glazed shallots, parmentier, reduction of port juice and perigordini sauce with foie and truffle.
  • Cheese Cake, Kefir, Maresme strawberries macerated and pistachio.
  • Chocolate madness, guanaja hot chocolate coulant, Belgian chocolate ice cream on cocoa ground, nutella foam and explosive textures.
  • Creamy Puglia burrata, Cassé tomato, fresh basil and its truffle infused with extra virgin truffle.
  • Coconut soup infused with lemon grass, lobster, shrimp, carrot emulsion, cultivated mushrooms, coriander and crunchy chocolates.
  • Cantabrian spider crab wrapped in leek leaves, garlic shrimp, salmon roe, in combination with refreshing Vichyssoise and lemon grass.
  • Cantabrian spider crab turned into leek leaves, garlic shrimp, salmon roe in combination with refreshing vichyssoise and lemon grass.
  • Soft and mellow ternasco lamb cooked at low temperature, glazed in its own juice, short Bresse chicken broth, artichoke, caramelized onions, white beans and seasonal mushrooms.
  • Succulent strogyoff of the Wagyu breed, creamy truffled potato and marrow foam, smoked in forest rinds and a subtle touch of red chilli.
  • Fluffy white chocolate. water peach ice cream, tropical fruit and coconut milk.
  • Lentil cream with foie gras.
  • Refreshing mango “Etage” finished as a mousse, thin sheets of chocolate and exotic fruit.
  • Foie mi cuit covered in thin slices of caramelized apple, geleé of late harvest and croutons of orange bread.
  • Boletus Edulius carpaccio and truffle.
  • Parpadelle with nuances of seafood parmesan and saffron air.
  • Corvina loin served in juicy shellfish stew, crustaceans and false scales.
  • Sticky rice with lobster, 1/2 marked tail, scallops from ria.
  • Composition of vegetables from the garden and ricotta, aromatic essences from the forest, texture of peas, bikini of eggplant and emulsion of huancaine.
  • Ternasco lamb in two stages. Carréy syrupy stuffed with Torta del Casar, dehydrated tomato, fine mashed potatoes with a subtle perfume of roasted garlic, asparagus and its base.
  • Creamy Camembert melted in panko crosta, blueberry textures, glazed onion and fresh leaves.
  • Hake loin finished in a short broth of rock fish, roasted squash, seafood and related Pernod balances.
  • Our Angus fillet burger stuffed with foie gras, tartufo essence, treated onion, vegetable garden and hints of charcoal-smoked meat.
  • Extra Galician oysters, sensations of Bloody Mary, air of r
  • Duck breast at low temperature, aromas of cooking juice and sour apple air.
  • Selection of fine cheeses ... Brie de Meaux. I had 30 months of healing, Reblochon, Stilton and quince.

Some dishes do not correspond to the dishes on the menu

Give Antigua

Elige tu pack de regalo o tu menú cerrado y págalo on-line. Imprime tu cupón y canjéalo en el restaurante para poder disfrutar de una experiencia única.

  • fotofichaweb
    Romantic experience
    Let yourself be carried away by a unique atmosphere and immerse yourself in a journey of culinary delights by candlelight in a romantic setting.
  • chulet
    Beef steak menu
    Passion for meat! This proposal is the result of an effort to achieve the perfect ripening, an alchemy of flavor, silky textures and intense flavors, an unrepeatable sensory experience.
  • degustOK
    Tasting menu
    Mediterranean recipes with signature stamp. Delve into a journey through the senses and flavors of the land, we will make you live a unique experience.
  • festivalOK
    Festival menu
    It is a special menu of dishes carefully selected by the chef to offer a superior gastronomic experience, which stimulates all the senses through different flavors and textures.
  • SanVal1
    Valentine's tasting menu
    Celebrate Valentine's Day in a relaxed and romantic setting by the warm light of the candles. Surprise him with an exquisite tasting menu.
  • vegetarianOK
    Vegetarian menu
    We are proud to present an exquisite vegetarian menu made with fresh, local and seasonal products of the highest quality. We have created a selection of innovative and delicious dishes that will delight your palate.
Reservas

We open every day, including Sundays from 13:30 to 23:30, without interruption

Online booking
934 147 384Reservation phone
Contact

Located in the upper area of the city of Barcelona, ANTIGUA welcomes you in an intimate and warm space, tastefully decorated, offering a simple but refined Mediterranean cuisine, based on the product, with important concessions to creativity.

Schedule
Open every day (Sundays included)
from 1:30 p.m. to 11:30 p.m.
Location
Carrer de Marià Cubí 59, 08006 Barcelona
Google Maps
Contact
Telephone : 934 147 384
Mail : antiguarestaurante@hotmail.com
(reservations by mail are not managed)
© 2025 Restaurante Antigua
Privacy policy | Cookies policy

Web design and development: Zonacinco.com