Enoteca Paco Pérez

Who Should Book Enoteca Paco Pérez

If you want two-Michelin-star cooking on a Thursday or Friday evening in Barcelona and you are willing to plan well ahead, Enoteca Paco Pérez is the clearest answer in the city for Mediterranean fine dining anchored in local ingredients. It suits couples celebrating a milestone, solo diners who take food seriously, and anyone revisiting Barcelona who has already worked through the obvious first choices. The format rewards repeat visitors: the kitchen's focus on seasonal coastal produce from the Mar d'Amunt means the menu shifts with what is available, so coming back gives you something genuinely different from your first visit.

The Venue

Enoteca sits inside the Hotel Arts on Carrer de la Marina, a position that gives it the kind of setting most Barcelona restaurants cannot access: a bright, white-dominated interior with meticulous design detailing and a calm that is hard to find at street-level restaurants in the Barceloneta area. The room is composed, not flashy. For guests already staying at the hotel, dinner here is an easy decision. For those travelling across the city, the setting justifies the journey.

Paco Pérez holds two Michelin stars here as of 2025, a position the restaurant has maintained consistently. La Liste placed it at 82 points in its 2026 ranking, and Opinionated About Dining ranked it 243rd in Europe in 2025, up from 273rd the year before. That upward movement in OAD rankings over two consecutive years is a useful signal: this kitchen is not resting.

The cooking is grounded in Mediterranean produce with international influences, including a measured approach to Asian fusion that does not overwhelm the underlying character of the ingredients. The philosophy centres on sea cucumbers from the Mar d'Amunt and produce from coastal vegetable gardens, meaning there is a consistent saline thread running through the menu. According to La Liste's notes, one standout preparation is sea bass in a sea of seaweed, with a sauce built around ocean freshness. Vegetables also carry serious weight here: OAD reviewers specifically called out the seasonal vegetable salad as essential, and the kitchen puts plant-based cooking on the plate with the same conviction as its seafood work.

Late Dining and Hours

This matters for planning. Enoteca operates Wednesday through Saturday with a single evening service from 7:30 to 9:30 pm. On Sunday it runs a lunch service from 1:00 to 2:30 pm only. Monday and Tuesday are closed. There are also two annual closure windows: March 5 to 20 and December 5 to 18.

The 9:30 pm last-seating cutoff means this is not a late-night destination by Barcelona standards, where many restaurants take their first reservations at 9:00 or 9:30 pm. If you want to eat late and keep the evening going, plan to book early in the service and move on afterward, rather than expecting a long, unhurried table that runs past midnight. For Barcelona's dining culture, this is a relatively early finish. If a late dinner is your priority, this constraint matters more than any other practical detail on this page. Factor it in.

The Sunday lunch window is narrow at 90 minutes. It is worth considering for visitors who prefer daytime fine dining or who cannot secure a weekday evening slot, but do not expect a leisurely multi-hour experience within that window.

Booking

Booking difficulty is rated near impossible. At two Michelin stars with limited seatings and no published seat count in the available data, demand consistently outpaces availability. Plan a minimum of four to six weeks ahead for a weekend slot. If you are targeting a specific date for an occasion, book as early as possible. The Sunday lunch service may be slightly more accessible than Friday or Saturday evenings, but this is a venue where flexibility on date is more useful than flexibility on time.

How It Compares

See the full comparison below. For broader context on two-Michelin-star cooking across Spain, the work at El Celler de Can Roca in Girona, Arzak in San Sebastián, and Azurmendi in Larrabetzu all sit at the same star level and are worth considering if your trip extends beyond Barcelona. Within the city, Alkimia and Atempo offer strong modern Catalan cooking. For the full picture of where to eat in the city, see our full Barcelona restaurants guide, and if you are planning accommodation, our Barcelona hotels guide covers options across price tiers. For pre- or post-dinner drinks, our Barcelona bars guide is the right starting point.

Paco Pérez's approach to coastal Mediterranean cooking also sits in a wider Spanish conversation. Aponiente in El Puerto de Santa María takes a similarly ingredient-obsessive stance on seafood, and Martin Berasategui in Lasarte-Oria represents a different expression of technical Spanish fine dining at the three-star level. For Madrid-based cooking at the experimental end, DiverXO operates in a completely different register but is relevant if you are building a multi-city Spain itinerary. Regional references worth knowing include Venta Moncalvillo in Daroca de Rioja and Chirón in Valdemoro, both working in the modern Spanish register at a lower price tier. For wine-focused context in the region, our Barcelona wineries guide and experiences guide add useful depth.