Álvaro Salazar x Veraz at The Barcelona EDITION – Review

Until the end of October 2026, Veraz, the bar-restaurant inside The Barcelona EDITION in the Born, is home to an unforgettable five-course collaboration, Álvaro Salazar x Veraz. Salazar holds two Michelin stars at VORO in Mallorca, and here he brings his signatures to the mainland, each dish dated to the year he first created it. It is a partial retrospective of his career, prepared with the produce of the day from the market. It’s the meal to book this season in Barcelona.

The menu is delivered by the Veraz kitchen under the skilled leadership of Executive Chef Pedro Tassarolo, who, together with his team, deserves the credit for the memorable dishes. Small changes might come with the day’s market, but each is a signature Álvaro Salazar creation.

Veraz at The Barcelona EDITION

The room is pared-back and elegant, with a calm and contemporary style that lets each plate be the protagonist. Blonde wood tables, no tablecloths, a small sprig of white freesia in a vase on each table, with a handful of tables outside under parasols. The bar offers architectural impact, with its bottles climbing to a triple-height ceiling.

Creative Culinary World of Álvaro Salazar

The menu opens with an amuse-bouche of tuna, a single bite on a crisp seaweed meringue, resting on a printed card that describes the dish over a plate lined with seaweed. It is served with a Damm Inedit beer brewed with malt, wheat, and spices. Simple and clever. The shellfish salad followed, with red prawn, razor clam, roe and a sliver of raw cuttlefish, finished with little oyster leaves that genuinely taste of the sea. A palo cortado and sherry vinegar dressing is poured over it at the table, and it carries you from Mallorca to Andalucía in a single spoonful. It was superb.

The ibérico ravioli with a mushroom toffee was the surprise of the meal, and probably my favourite. It arrives as three little dumplings, evocative of dim sum, rich, glossy and earthy, just sweet enough against the savoury. There is bread for mopping up the tasty sauce. The red mullet caldereta was beautifully done, a refined take on the rustic stew, its stock deepened with the fish’s own prized livers. The glazed beef, on its adobo base with beetroot and leaves, was as good to look at as to eat. To finish, a torrija of caramelised, milk-soaked bread with vanilla and beurre noisette, toasted, custardy and nutty, and then a small chocolate, tonka and burnt-milk petit four to close, the tonka warm and almost marzipan.

We took the wine pairing, and it is a wide-ranging flight. It moves from the Inedit beer with the tuna through two whites, the Terras Gauda from Rías Baixas and Raimat’s Turons de la Pleta, then a Ribera del Duero red, the PSI from the Pingus stable, and a Codorníu Ars Collecta Blanc de Noirs cava to close. The Sierra Cantabria rosado from Rioja was a delicate, precise match that lifted the seafood plates. Afterwards, we went up to the hotel’s roof terrace for the city views.

The collaboration runs until the end of October. Book it while it is here.

The Luxury Editor dined as a guest of Veraz at The Barcelona EDITION.