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No. 25

Bar Raval

A near-decade after it opened, Bar Raval is still buzzing — all day long. Around the sinuous mahogany Gaudí-ish bar and communal oak-barrel tables, you’ll find guests digging into breakfast sandwiches, midday pintxos, late-night tapas and all manner of drinks in between (like $5 cava until 5 p.m.). Raval maintains a fluid sense of relevance through its tight, modern cocktail program. Bar manager Élise Hanson is currently embracing new-school drink concepts such as fermentation, sustainability and sessionable low- and no-ABV sips.

The Vivian, an apple martini made with gin, Manzanilla sherry, Calvados and clarified apple cordial.

Photography by Rick O’Brien

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