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The new Quim de la Boqueria


We have opened our new bar with a bigger kitchen and more stools to offer you our specialities and our new recipes.

It’s more modern than our last Quim de la Boqueria, it’s refubrished with yellow metal sheets and our fried eggs that identifies us.

The new oven-grill Josper allows us to offer you zesty grilled meat and fish as well as our new recipes that you’ll love as much as our well-known fried eggs with small squids.

We are now opened on Mondays from 12 pm to 4 pm.

See you soon here.

We refurbish el Quim de la Boqueria

Barra_Quim_2017Staff QUim_març2017It’s time for a next step and refurbish our bar El Quim de la Boqueria. It’s time to build it bigger and take this opportunity to refurbish it all. We’ll transform it into a real XXI century bar for you to feel confortable and we can serve you as you deserve. Thank you to all those who’ve left a bit of you in this stall of the Boqueria. Without you, we wouldn’t have been able to do this big step for us.  See you real soon friends!

Summer is back and we are open again on Mondays.


Summer is back and we are open again on Mondays.

Breakfast, lunch and tapas in between hours from Monday to Saturday.

From  7 am to 4 pm Mondays to Thursdays.

From  7 am to 5 pm Fridays and Saturdays.

Quim’s book, the perfect present for Sant Jordi 2016

Llibre El Quim de la Boqueria

You can buy the book of Quim de la Boqueria’s 25 years in our stall in the Boqueria Market for only 10€.

Quim will sign it for you.

Languages: English, Catalan, Spanish and French.

Foodie holidays in Taiwan

Foodie holidays in Taiwan
Yuri & me have met with our friend and great chef, Aitor Olabegoya, to learn about the Taiwanese cuisine. It has influences of Japanese, chinese and  aboriginal cuisine. The most common ingredients are the porc, seafood, soy and, of course, the rice.   Read more


On October 8th 2015, the annual fair San Miguel Tast BCN was hold on the Museu Marítim de Barcelona. We were there with this exquisite tapa of Lima’s causa with wagyu tartar and guancaina sauce.

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