Our Menus
A Menu Infused with Mediterranean Vibes
Discover the menu at Veraz, a world-class Mediterranean restaurant in Barcelona, where guests can experience the art of fine dining through a wide selection of tasty creations, from à la carte offerings and vegan-friendly Sunday Brunch to signature Grills experiences focused on prime cuts.
Our chef’s culinary creations blend the colors of Spain with the freshness and authenticity of fresh products, whether it’s Iberian ham croquettes and pastrami sandwiches for aperitifs or charcoal-baked brioche.
ÁLVARO SALAZAR x VERAZ
Discover a signature dining experience at Veraz in collaboration with chef Álvaro Salazar, the creative force behind VORO restaurant in Mallorca, awarded two Michelin stars and three Repsol Suns.
Immerse yourself in a carefully orchestrated universe of flavors through a five-course tasting menu that explores the acclaimed chef’s creative world.
5-COURSE TASTING MENU
- 68 EUR / Person
- 103 EUR / Person with Wine Cellar
- (V) Vegan | (GF) Gluten Free | (LF) Lactose Free | (NF) Nuts Free
SECOND COURSE
Raviolis Iberian pork ravioli with mushroom toffee emulsion 2024 (NF)
AMUSE-BOUCHE
Line-caught tuna3 2021 (GF | LF | NF) paired with INEDIT beer, made with malt and wheat with spices
FIRST COURSE
Lightly pickled prawn salad with Palo Cortado sherry dressing 2017 (GF |LFL | NF)
THIRD COURSE
Red mullet "caldereta" 2019 (GF | LF | NF)
FOURTH COURSE
Chargrilled beef with beetroot glaze and garden leaves 2018 (GF | NF)
FIFTH COURSE
Caramelised torrija with vanilla and beurre noisette 2023 (NF)
PETITS FOUR
Dark chocolate, tonka bean and burnt milk 2025 (GF | NF)
WINE CELLAR
Vi blanc Terras Gaudas I Terras Gaudas I D.O. Rías Baixas
Vi blanc Turons de la Pleta I Raimat I D.O. Costers del Segre
Vi rosat Sierra Cantabria Rosado I Sierra Cantabria I D.O. Rioja
Vi negre P.S.I Pingus I Dominio de Pingus I D.O. Ribera del Duero
Cava Ars Collecta Blanc de Noirs I Codorníu I D.O. Cava
Breakfast Menu
(V) Vegan | (GF) Gluten Free | (LF) Lactose Free | (NF) Nuts Free
BAKERY
HAND ROLLED CROISSANT
4
BAKERY BREAD BASKET
8
Butter and marmalades
PAIN AU CHOCOLAT
4
VERAZ CLASSICS
AVOCADO TOAST (LF | NF)
12
Avocado, two soft boiled eggs, zataar and tender leaves on sourdough bread
VEGAN TOAST (V | LF)
12
Peanut spread, avocado, cherry tomatoes and pistachio dukkah on sourdough bread
EGGS BENEDICT (NF)
15
With cooked ham (GF | LF | NF)
16
With sustainably certified smoked salmon (GF | LF | NF)
Avocado, two soft boiled eggs and hollandaise sauce on sourdough bread
SHAKSHUKA (NF)
14
Baked eggs, spiced tomato sauce, eggplant, chickpeas and feta cheese with
sourdough bread
VEGAN SHAKSHUKA (V | LF | NF)
13
Spiced tomato sauce, tofu, eggplant and chickpeas with sourdough bread
PATATAS CON JAMÓN (GF | LF | NF)
16
Fried potatoes and DO Guijuelo Iberian ham topped with two fried eggs
TWO LOCALLY-SOURCED ORGANIC EGGS (GF | LF | NF)
8
Scrambled, fried, poached, boiled or omelette.
Add 3 ingredients to your omelette:
Onion, pepper, spinach, tomato (V| GF | LF | NF)
4.00
Cooked ham (GF | LF | NF)
4.00
Cheese
4.00
SIDES
BACON (GF | LF | NF)
4
CHICKEN SAUSAGE (NF)
4
SUSTAINABLY CERTIFIED SMOKED SALMON (GF | LF | NF)
6
IBERIAN HAM (GF | LF | NF)
6
HALF-SLICED AVOCADO (V| GF | LF | NF)
4
PAN CON TOMATE (V | LF | NF)
4
SOURDOUGH TOASTS (V | LF | NF)
3
GREEK SALAD (GF | NF)
6
VEGAN GREEK SALAD (V| GF | LF | NF)
6
MARINATED TOFU (V | GF | LF | NF)
4
BOWLS & FRUIT
VEGAN COCONUT CHIA PUDDING (V | GF | LF | NF)
9
Pineapple, strawberries, sliced coconut and maple syrup
PLANT-BASED OATMEAL (V| GF | LF)
9
Banana, blueberries, cinnamon and toasted almonds
GREEK YOGURT (GF)
9
House made granola, maple syrup and fresh fruit
SEASONAL FRUIT (V| GF | LF | NF)
9
Chef’s selection
11
Red berries
SMOOTHIE OF THE DAY (V | GF | LF | NF)
7
SWEETS
WAFFLES
12
Banana, peanut cream, granola and maple syrup
PANCAKES (NF)
12
Coconut whipped cream, maple syrup and fresh berries
SANDWICHES
DO GUIJUELO IBERIAN HAM IN TOMATO-RUBBED COCA BREAD (LF | NF)
9
COOKED HAM AND MELTED CHEESE IN PUFF PASTRY BREAD (NF)
8
SUN-DRIED TOMATOES, VEGAN ARUGULA PESTO AND VEGAN CHEDDAR CHEESE IN COCA BREAD (V | LF)
8
COLD PRESSED JUICES
ORANGE
7
GRAPEFRUIT
7
GREEN
8
Spinach, apple, ginger, celery and lime
YELLOW
8
Mango and passion fruit
RED
8
Beetroot, apple, carrot, pomegranate, ginger and lemon
À la Carte Menu
Honest, product-driven market cuisine. Fresh, locally-sourced seasonal ingredients.
(V) Vegan | (GF) Gluten Free (LF) Lactose Free | (NF) Nuts FreeTAPAS
MARINATED MEDITERRANEAN OLIVES (V | GF | LF | NF)
5
With olive oil, aromatic herbs, and citrus
IBERIAN HAM CROQUETTE (NF)
5
With a slice of Iberian ham
CEP MUSHROOM CROQUETTE (NF)
5
With ceps mayonnaise
REGAL OYSTER NO.2 (GF | LF | NF)
6
Au naturel
CATALAN CHEESE BOARD
24
Local cheeses with homemade seasonal fruit chutney, nuts, and toasts
PURE ACORN-FED IBERIAN HAM (80 gr) (GF | LF | NF)
36
Hand-sliced DO Guijuelo ham
PAN CON TOMATE (V | LF | NF)
5
Folgueroles bread, roseta tomato and olive oil
VERAZ BRAVAS (GF | LF | NF)
8
Crispy potatoes with house-made brava sauce and aioli
TUNA POTATO SALAD (GF | LF | NF)
14
With olive powder, served with breadsticks
TO START
MARKET SALAD (V | GF | LF | NF)
15
Green leaves, asparagus, tomato, onion
and radish
Burrata Caseificio Artigiana Pugliese (GF | NF)
7.00
CHICKPEA HUMMUS WITH CRUDITÉS (V | GF | LF)
14
With extra virgin olive oil and crackers
MEDITERRANEAN FATTOUSH SALAD (V | LF | NF)
13
Lettuce, cucumber, tomato, onion, radish, pomegranate, and crispy pita
WARM BABY CARROT SALAD (V | GF | LF )
16
Different types of carrots, tomato gremolata, and pistachios
QUINOA TABBOULEH (V | GF | LF | NF)
14
Quinoa, red onion, tomato, parsley, and mint
SEASONAL MUSHROOMS, GUANCIALE AND SOFT-BOILED EGG (LF | NF)
18
Potato parmentier, seasonal mushrooms, guanciale and soft-boiled egg
TENDERLOIN BEEF TARTARE (GF | LF | NF)
20
With cured egg yolk and crispy straw potatoes
GAMBES VERMELLES DE PALAMÓS (SG | SL | SFS)
32
Acompanyades d'allioli
PASTA
PACCHERI WITH TOMATO SAUCE (V | LF | NF)
20
With confit cherry tomatoes and fried capers
SPAGHETTONI WITH LOBSTER (NF)
29
With bisque sauce and fresh lobster
PIZZAS ALLA PALA
BURRATA MARGHERITA (NF)
18
With tomato sauce and mozzarella cheese
IBERIAN HAM BIANCA (NF)
20
With mozzarella, Iberian ham and arugula
SANDWICHES
VERAZ BURGER (NF)
19
Local organic beef, cheddar cheese, caramelized onion, truffle mayo, and crispy potatoes
PASTRAMI SANDWICH (NF)
18
Smoked pastrami, mustard, pickles, arugula, Parmesan cheese on crystal bread
VEGAN BURGER (V | LF | NF)
Plant-based patty, vegan cheddar, caramelized onion, vegan mayo, and crispy potatoes
VERAZ BIKINI (NF)
14
Lacón and Edam cheese in puff pastry bread
RICES
(Minimum 2 people)
RED PRAWNS AND SQUID RICE (GF | LF | NF)
per person
32
With Palamós red prawns and aioli
CATALAN STYLE PASTA WITH MUSHROOMS AND SAUSAGE (LF | NF)
per person
28
Short pasta, seasonal mushrooms and Perol sausage
TO FOLLOW
Charcoal oven grilled main dishes
TURBOT WITH GARLIC AND CHILI OIL (300g) (GF | LF | NF)
34
Sustainably certified turbot served with asparagus and leeks
CATCH OF THE DAY (200 gr) (GF | LF | NF)
28
Sustainably certified fish of the day served with roasted vegetables and lemon
CATALAN-STYLE ORGANIC FREE-RANGE CHICKEN (GF)
26
Chicken thigh ballotine with sautéed spinach and raisin-pine nut vinaigrette
BEEF SKIRT STEAK (200g) (GF | LF | NF)
29
From our butcher at Mercat de Santa Caterina served with crispy potatoes and chimichurri sauce
BEEF TENDERLOIN (200 gr) (GF | LF | NF)
34
From our butcher at Mercat de Santa Caterina served with potato parmentier and demi-glace sauce
BEEF RIB-EYE (500 gr) (GF | LF | NF)
60
Argentinian Premium Angus served with béarnaise foam, potatoes, and Padrón peppers
SIDES
Steamed Basmati rice (V | GF | LF | NF)
8.00
Roasted vegetables (V | GF | LF | NF)
8.00
Crispy potatoes (V | GF | LF | NF)
8.00
Seasonal mushroom mix (V | GF | LF | NF)
8.00
Padrón peppers (V | GF | LF | NF)
8.00
Green leaf and cherry tomato salad (V | GF | LF | NF)
8.00
DESSERTS
SPICED BREAD CHEESECAKE (NF)
8
Mascarpone cheesecake with spiced bread and seasonal fruit
BANANA TATIN
8
Banana tart with hazelnut praline and yogurt ice cream
SWISS ROLL (NF)
8
Filled with cream and caramelized, served with lemon and cinnamon creme anglaise
COCONUT MOUSSE AND GRAPES (V | GF | LF | NF)
8
Vegan coconut mousse with maple-soaked grapes and ginger and lemon sorbet
Sunday Brunch
BOTTOMLESS CAVA SUNDAY BRUNCH. 2 dishes of your choice. Free-flow mimosas & cava. Specialty coffee by Hidden Coffee Sustainably certified, locally sourced, 100% organic and fair trade.
Vermouth Padró i Família x The Barcelona EDITION. 42€
LOCALLY-SOURCED EGGS
EGGS BENEDICT
Soft-boiled organic eggs, sliced avocado and saffron hollandaise sauce on sourdough bread.
Choose with bacon, cooked ham or sustainably certified smoked salmon
PATATAS CON JAMÓN
Crispy potatoes, DO Guijuelo Iberian ham,
fried eggs and Espelette pepper
TURKISH EGGS
Soft-boiled organic eggs, spinach sour cream, fresh herbs and paprika and cayenne butter
SOURDOUGH BREAD TOASTS
AVOCADO TOAST
Avocado, two soft boiled eggs, zataar and tender leaves
ZUCCHINI TOAST
with tofu, lemon zest, and vegan pesto
SANDWICHES
SALMON BAGEL
Sustainably certified smoked salmon bagel with chives cream cheese and arugula
PASTRAMI SANDWICH
Pastrami sandwich with mustard, pickles, arugula, and Parmesan cheese on Folgueroles coca bread
FALAFEL PITA
Pita bread with homemade falafels, red onion, tomato, pickled cucumber, and vegan mayo
CHEESEBURGER
Brioche bread with locally-sourced organic beef,
cheddar cheese, caramelized onions, tomato, lettuce,
truffled mayo and crispy potatoes or green leaves salad
VEGAN BURGER
Coca bread with plant-based burger, pickled red
onions, lettuce, vegan mayo and crispy potatoes
or green leaves salad
VERAZ SPECIALS
VEGAN SHAKSHUKA
Spiced tomato sauce, portobello, eggplant, and chickpeas with sourdough bread
QUINOA POKE BOWL
Bowl of quinoa, edamame, cherry tomato, avocado, red onion and sustainably certified smoked salmon with sesame vinaigrette
BURRATA WITH CANTABRIAN ANCHOVIES
Burratina from Caseificio Artigiana Pugliese, Cantabrian anchovies, basil oil and crispy toasts
SWEETS
FRENCH TOAST
with vanilla ice cream
BANANA WAFFLE
with peanut cream, sliced banana, granola and maple syrup
CARAMELIZED CROISSANT
Caramelized croissant with coconut cream and red fruits
AÇAÍ BOWL
Açaí bowl with seasonal fruit
Free-flow mimosas and cava for a maximum of 2h
Grills at Veraz
Honest and seasonal product-driven market cuisine cooked in a charcoal oven grill by chef Pedro Tassarolo.<7>
(V) Vegan | (GF) Gluten Free | (LF) Lactose Free | (NF) Nuts Free
TO START
Cooked in a charcoal oven grill
Charcoal-roasted cauliflower (V | GF | LF)
Raisin and pine nut vinaigrette
BAKED SAINT-MARCELLIN
Folgueroles flatbread toasts
AUTUMN MUSHROOMS (GF | LF | NF)
Low-temperature egg and guanciale
CHARCOAL-BAKED PEARS WITH BLUE CHEESE (GF)
Caramelized pecans and fresh greens
MAIN DISHES
Cooked in a charcoal oven grill
TURBOT WITH CAVA SAUCE, 200 GR (GF | NF)
34
POP DE GALÍCIA AMB ALLIOLI DE PEBRE VERMELL DE LA VERA (SG | SL | SFS)
32
DUCK MAGRET WITH RATAFIA SAUCE (GF | NF)
30
IBERIAN PORK SECRETO, 200 GR WITH HOMEMADECHUTNEY (GF | LF | NF)
28
BEEF TENDERLOIN, 200 GR WITH DEMI-GLACE (GF | LF | NF)
36
AGE RIBEYE (40 DAYS), 500 GR WITH CHIMICHURRI (GF | LF | NF) |
68
For 2 pax
SIDES
OVEN GRILLED VEGETABLES (V | GF | LF | NF)
CRISPY POTATOES (V | GF | LF | NF)
PADRÓN PEPPERS (V | GF | LF | NF)
GRILLES ROMAINE WITH CEASAR DRESSING AND PARMESAN REGGIANO CHEESE (GF | NF)
TRUFFLED PARMENTIER (GF | NF)
DESSERTS
Add 1 dessert of your choice for 5 EUR
CANARY BANANA TARTE TATIN
5
Yogurt and hazelnut ice cream
CHARCOAL-BAKED BRIOCHE (NF)
5
Madagascar vanilla ice cream
70% GUANAJA CHOCOLATE SOUFFLE (GF | NF)
WINES
Add 2 glasses of wine for 15 EUR or 1 bottle of wine for 30 EUR
LA CHARLA
White | Vinos del Paseante | DO Rueda| Verdejo
MIRANDA D’ESPIELLS
White | Juvé i Camps | DO Penedès | Chardonnay
TERRAZAS DE LOS ANDES
Red | Terrazas de los Andes | Mendoza | Malbec
LA MONTESA
Red | Bodegas Palacios Remondo | DO La Rioja | Garnacha