At Eldelmar · Hermanos Torres, we have earned our first Sol Repsol 2026. The Guía Repsol presented this award at its gala in Tarragona, and it comes soon after we opened the doors of our restaurant at the Balcó Gastronòmic of Barcelona’s Port Olímpic.
The Sol rewards what we do every day: seafood cuisine, absolute respect for the produce, and the sea as the starting point of everything we offer. Rice dishes, catch of the day and a menu that looks to the Mediterranean from the seafront, with views of Nova Icària beach and the harbour yachts as part of the experience.
This Sol joins our place in the 2026 MICHELIN Guide and confirms the course we set from our very first service. Here we explain what this award means and why we believe we have earned it.
The Sol Repsol is the highest distinction of the Guía Repsol, Spain’s leading gastronomic guide. Each year a team of inspectors travels the country and awards Soles to the restaurants that stand out for their cooking, their produce and their consistency. A restaurant can hold one, two or three Soles, and earning the first places it in a very select group within Spanish gastronomy.
In Catalonia this award carries particular weight. It is the region with the most awarded restaurants in Spain and was recognised as World Region of Gastronomy. Joining that list with our first Sol, in a year when only a handful of Barcelona restaurants achieved it, says a great deal about the standard we aim for at every service.
How does the Sol Repsol differ from the Michelin star? They are two distinct and complementary distinctions. The MICHELIN Guide is international, with French roots; the Guía Repsol was born in Spain and knows its territory, its recipes and the produce of each region in depth. When a restaurant appears in both, as ours does, it reinforces its recognition from two different criteria.
Our cooking starts with the sea. We work with catch of the day, shellfish and seasonal produce, and we bring it to the table with technique and no frills. The raw material leads, and our job is to respect it and draw out all its flavour.
Rice dishes are one of our hallmarks, alongside grilled fish and a Mediterranean seafood repertoire we champion service after service. Every dish is meant to let you recognise the produce and the place it comes from.
Then there is the location. We are at the Balcó Gastronòmic of Barcelona’s Port Olímpic, with views of Nova Icària beach and the harbour yachts. Dining facing the Mediterranean is part of the experience, and that connection between what is on the plate and what you see through the glass is exactly what we set out to build from the start.
The Sol Repsol recognises that whole: produce, seafood cuisine and a space designed to enjoy the sea in Barcelona.
Our proposal is the sea brought to the table. Sergio and Javier Torres have designed a versatile menu that works just as well for a midday aperitif as for a proper feast: oysters and a raw bar to begin, catch of the day grilled and presented piece by piece at the table, and rice dishes that you crown to taste with shellfish from the market.
That rice, served in its square tin, topped with carabinero prawns, Galician clams or lobster brought to you fresh, is something you won’t find at any other rice restaurant in Barcelona. Alongside it, touches of honest cooking such as croquettes, rossejat or steak tartare of aged Galician beef.
Exceptional produce, technique and flavour. That is what convinced the Guía Repsol inspectors to award us our first Sol after just over a year of service.
We are at the Balcó Gastronòmic of the Port Olímpic, overlooking the Mediterranean. A space for a midday aperitif, a group lunch, an afternoon get-together or dinner, with oysters, rice dishes, catch of the day on the grill and a wine list of more than 400 references with a seafaring soul.
Book your table and come and see why Eldelmar is today one of Barcelona’s Sol Repsol restaurants.
