Teòric, a gastronomic tavern that revalues traditional recipes
Local cuisine based on seasonality and proximity
Teòric restaurant proposes a contemporary Catalan cuisine grounded in organic and locally sourced products. The project stands out for its “mar i muntanya” (surf and turf) dishes and the use of historical recipe books. The culinary offer is structured around tasting menus in a warm and informal atmosphere.
A natural evolution in the heart of the Eixample
16/06/26
Born in 2016 as a final degree project, the restaurant is the venture of Oriol Casals and Teo Rubio. The establishment started as an informal tavern and has evolved into a consolidated gastronomic format without losing its welcoming essence.
Following a renovation in 2023, the Eixample premises adapted to a management model focused on work-life balance and professional efficiency. The team organizes the service through double shifts and an offer based exclusively on set menus. Oriol Casals, trained at the Basque Culinary Center and with a background in benchmark restaurants, leads a kitchen that seeks clean flavors and respects the local culinary legacy.
Traditional recipes and territory memory
The gastronomic proposal focuses on reinterpreting Catalan tradition with a modern, no-frills approach. The kitchen uses historical manuals such as the Sent Soví as a reference to recover classic combinations.
The “mar i muntanya” concept shapes the menu through small preparations designed to showcase the region’s landscape. Highlights include dishes like the cuttlefish and black botifarra sausage croquette or the leek with medieval sauce. Seasonality dictates menu changes at least four times a year, featuring products from small suppliers and organic vegetable gardens. Dishes such as the rice with pig’s trotter and mantis shrimp exemplify their mastery of stocks and respect for seasonal produce.
Expertise in the dining room and minimal intervention sommelierie
In the dining room, Teo Rubio manages a close and unhurried service in a cozy bistro-style atmosphere. The wine selection prioritizes Catalan wineries working with organic, natural, or minimal intervention methods.
The selection includes references from small producers and a very dynamic by-the-glass pairing option.
The restaurant offers two tasting menu formats at very competitive prices considering their technical complexity. The short Menú Teòric features ten courses, while the long Menú Teòric expands to thirteen. It is an ideal venue for business lunches or dinners seeking a cuisine with identity and gustatory memory.
Bon appétit ☺️ !
Teòric Taverna Gastronòmica
Carrer Bailèn, 117, 08009 Barcelona
Phone: 930 002 552
+ info
web >>>teoric.cat
instagram >>> @teoric_taverna_gastronomica
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