WANT TO DRINK OVER $25,000 IN BURGUNDY?
JOIN US AT LA PAULEE: SAN FRANCISCO | NEW YORK

Tapas 24
RESTAURANT SUMMARY

Tapas 24 is where Barcelona’s culinary heartbeat finds an urbane rhythm—polished yet playful, classic yet crisply modern. Conceived by Carles Abellán, the spaces hum with a relaxed elegance, the sort that welcomes linen suits and little black dresses without ever feeling staged. Here, the ritual of tapas is elevated with an exacting eye for quality, transforming beloved staples into pieces of edible craftsmanship.
The menu is concise, a curated gallery of Spain’s most resonant flavors. Bread arrives with tomatoes crushed to a glistening sheen, their acidity balanced by fruit-forward olive oil and the warmth of superbly toasted crumb. Jamón is sliced by hand, each translucent strip releasing a nutty perfume as it melts on the tongue. Then there is the Russian Salad—recipient of Spain’s 2019 national accolade—creamy yet buoyant, with a precise cut of vegetables and a whisper of brine that lifts every bite. It’s the kind of dish that calls you back before you’ve even left.
Tapas 24 honors the soul of comfort—callos a la madrileña with its slow-building warmth and noble gelatin, lentils that feel like a country afternoon translated through a chef’s meticulous palate, potatoes fried to a golden brittleness that gives way to a cloud-soft center. Each plate is a love letter to Spanish provenance, executed with contemporary restraint and a deep respect for product integrity.
The experience is as much about tempo as taste. Service is crisp, intuitive, and disarmingly personable; wines lean characterful and regional, inviting discovery as they glide from spritely cavas to textured reds. Whether you slip in for an aperitivo and a plate or linger across a procession of tapas, the dining room exudes a subtle exclusivity—lively without chaos, refined without stiffness.
For the traveler who seeks authenticity wrapped in finesse, Tapas 24 is a must-collect address. It captures Spain not as postcard nostalgia, but as a living culture—one that sings through tomato and salt, patience and precision, tradition and its elegant, modern echo.
CHEF
Carles Abellán
ACCOLADES
