Avinyó 37, Gothic Quarter of Barcelona

Located in the heart of the Gothic Quarter of Barcelona, with an area of 515m2 and capacity for 326 diners in its three levels, Agüelo 013 is an emblematic place with a lovely atmosphere. Thousands of locals keep countless memories about their youth in the days when it was one of the most typical taverns in Barcelona. A sophisticated environment and centuries of history are blended with our gastronomic proposal in the exclusive room Arcos, ideal for groups and events.

Built in 1850, in one of the villas owned by Earl of Fonollar, Marquess of Palmerola. At its beginnings in the early nineteenth century, it hosted a coal bunker, then a wine cellar and bottler, here it was delivered wine in bulk which was then bottled in carafes, until in 2013 the place was transformed into an avant-garde restaurant.

Agüelo013’s menu offers a Mediterranean market cuisine, with seasonal ingredients and international touches by Chef Jordi Martínez.

In addition, all our desserts and pastries are handmade prepared by our Master Pastry Francesco Salvatori.

Tomato-rubbed glass flatbread with hazelnuts romesco 3.10
Rustic bread with hanging tomato and aioli 3.50
Homemade Tuscan grissini (breadsticks) with tomato confiture 1.95
Baguette gluten free 3.50
Patatas bravas (potatoes with spicy sauces) 4.90
Oven baked tiny pork sausages with sweet wine sauce 7.10
Salmon sashimi marinated in soy sauce and ginger, with freeze-dried strawberry coverage and wild violet emulsion 12.50
Ferrero rocher stuffed with foie, hazelnuts and fig confiture, on crunchy butter croissant toast 10.95
Prawns cooked in sight in green spirulina salt and flambed with Tanqueray (7 min) 12.50
Iberian ham croquettes on tomato and anise confiture (5 u.) 6.75
Boletus and oyster mushroom croquettes on Figueres sweet onion confiture ( 5 u.) 6.75
Octopus “a feira” version 2.0 15
Cod brandade mousse cones, with honey and nasturtium herb 6.95
Melted Camembert in a casserole, green pistachio crunch, and olive oil infused with black truffle slices 13.90
Iberian ham platter D.O Extremadura with glass flatbread 19.50
½ Iberian ham platter D.O Extremadura with glass flatbread 12.50
Creamy burrata D.O.P. Puglia on herb sponge cake and Modena vinegar, sun-dried pomodoro cream and dehydrated kalamata olive 10.90
Knife-minced tartar steak, dressing of passion fruit and chipotles, honey and mustard butter, and encapsulated in vapours of cinnamon and pine 13.95
Galician beef carpaccio stuffed with parmesan mousse and creamy cheese, slices of “tuber uncinatum” on meat juice glacé 10.95
Deconstruction of broken eggs with sweet onion, sauteed oyster mushrooms and cured egg yolk grated 9.50
Crispy cuttlefish rocks in beer-tempura and its own ink with red curry emulsion and dry chilies 10.50
Avocado emulsion phyllo toast with black garlic cream and smoked sardine with red wine salt 10.20
Venison sirloin with a scent of wet forest and its flora, black truffle flakes, and oyster and boletus velouté 23.90
Lamb shoulder c ooked 72 hour s in Macallan, its own juice on creamy mascarpone, pistachio and dates, portobello carpaccio and roasted micro zucchini 25.50
Argentine Black Angus Beef Entrecôte (350 gr.) matured mor e than 21 days, served into a hot stone grill with biological microvegetables 23
100% veal burger in handmade rustic bread with tomato confiture, caramelized onion and melted Brie accompanied with rosted oven baby potatoes 16.50
“Coll verd” duck crunchy terrine and shallot duxelle, on creamy sweet potato and roasted chestnuts, foie poêlé medallion and pear in textures 19
Fresh squids stuffed with seafood rice foam, with crispy squid tentacles on pink tomato and tapenade tartar 17.10
Mediterranean red tuna tataky marinated in soy sauce, sesame and cabbage radish, on black miso emulsion, daikon radish and pickled capers 21
Coast sea bass on seasonal vegetables with a scent of papaya and passion fruit, served in tropical leaf papillote cooked at 65º with steam 16.90
Iceland cood cooked at 55º on sauteed edamame beans with baby broad beans with a scent of tarragon, pil pil sauce and smoked katsuobushi flakes 18
Seafood paella 17
Seasonal vegetable paella 15.90
Black rice with fresh baby squids and aioli 17
Belge chocolate coulant filled with white gianduja, with chocolate air cake, white chocolate and coffee sauce, and Madagascar vanilla ice cream (12min 7.50
Catalan fresh cheese and mascarpone cheesecake at low temperature, lime meringue on red fruit sauce and its quenelle 6.90
Textures of iranian green pistachio tiramisu on amaretto savoiardi biscuit and Baileys cream 7.50
Honey puff pastry , filled with homemade pastry cream and milk ice cream 6.50
Chef’s mini dessert assortment ( mini coulant, mini tiramisu, mini cheesecake) 7.50
Lemon and lima sorbet with its small jet of Vodka Absolut 6.50
Hendrick’s mini gintonic 6






Discover the gem of Agüelo013 : its exlusive wine-cellar. A lovely place where you can find over 40 different national wines and 20 designations of origin.

Join us for a wine tastig with featured combinations and tastings. They are guided by our sommelier and they are ideal for those who want to learn more about wine secrets, the essential processes for a good wine tasting and degustation

Booking conditions:

– Minimum advance reservation : 15 minutes

– Please, indicate in comments if you need highchairs or space for baby stroller

– Online reservations are possible only up to 22 people. From 22 people, we kindly ask you to inquire by email : reservas@aguelo013.com

– Reservations for 9 or more people are subject to cancellation policy :

– Guarantee by credit card

– At least 24 hours prior to the reservation, no cancellation fees

– At least 6 hours prior to the reservation, modifications are allowed: no fees if the number of diners is reduced; upon availability if number of diners is increased.

– In case of a cancellation less than 24 hours prior to the reservation or no-show, Agüelo013 could charge 10€ per person.

C/ Avinyó, 37
Gothic Quarter of Barcelona