Paradiso

Paradiso Cocktail bar #1 🏆🌍

🕒
Mon-Wed from 5pm to 2:30am
Fri-Sat from 4pm to 3am
Thu & Sun 4pm to 2:30am

No reservations

www.paradiso.cat
(1757)

20/09/2026

✨ The moment before ✨

There comes a point when the numbers carry a different weight because of who is standing beside you. When you look around and see the team, family, friends, and so many people who have been part of the journey all there with you, the night takes on a different meaning.
That night, we still didn’t know how the story would end, but there was already something difficult to repeat: being all there, sharing the same moment.

And then, everything started to feel a little more real. 💫

08/09/2026

✨ Long before #1 ✨

October 4, 2022 became a historic moment for Paradiso. But the path that led us there had started years before.

In 2017, just a year and a half after opening, we entered The World’s 50 Best Bars ranking for the first time at #67 and were recognised as Bar to Watch. In 2018, we reached #37. In 2019, #20. In 2020, #19. And in 2021, we made the leap to 3.
Each position marked a different moment for the bar: new menus, new ideas, more experience, and years of work guided by one simple belief, that doing things well, again and again, eventually leaves a mark.

By the time 2022 arrived, there were already years of work behind a single night. 💫

02/09/2026

✨ Introducing PICCOLO E GRANDE ✨

Piccolo e Grande was born from one of Oltre’s great surrealist references: Salvador Dalí and his painting The Elephants.

Here, surrealism goes beyond the image. It becomes part of the form, the service, and the flavor. The work’s distorted proportions and impossible silhouettes are reinterpreted through glassware designed especially for Paradiso: from the delicate legs of the glass to a contemporary porrón that transforms one of the most recognizable elements of Catalan tradition.

The garnish takes that connection one step further. A reproduction of The Elephants, printed with edible ink and transferred onto white chocolate, rests on a cracker with cream cheese, dried tomatoes, capers, black olives, and oregano, creating a gastronomic reference to flavors deeply rooted in Spanish culture.

In the cocktail, Tanqueray No. TEN, Amaro Santoni, St-Germain, Manzanilla Sherry, grapefruit juice, and fig leaf soda create a fresh, light, and refreshing profile, finished with carbonation to enhance the overall sense of lightness.

Piccolo e grande, from our new Oltre menu. 💫

30/08/2026

✨ Always asking what could be better ✨

There is a difference between telling someone what to do and giving them the confidence to discover how far they can go.

Over the years, Giacomo has made this philosophy part of the way he leads Paradiso: asking questions, creating space to explore, challenging an idea when it can still grow, and trusting that each person has something of their own to contribute.

Sometimes, experience doesn’t give you more answers. It teaches you to ask better questions. 💫

22/08/2026

✨ Introducing ILLUSION ✨

What happens when temperature stops being just a service condition and becomes part of the experience?

During the development of Oltre, we began exploring thermochromism: the ability of certain materials to change color in response to temperature. Building on this property, we studied, tested, and developed glassware capable of becoming an active part of the cocktail.

At room temperature, the glass is completely white. Once it comes into contact with the liquid at a low temperature, it begins a gradual transition until it turns completely black.

In Illusion, this change is not designed simply to surprise. Inspired by dreams and by the way the same stimulus can alter our perception, temperature transforms the glass and also shapes the way we perceive what we drink.

Inside, Johnnie Walker Gold Label, Mancino white and dry vermouths, 30-year-old Amontillado sherry, banana, and a coffee & topinambur bitter create a silky, toasted profile.

Illusion, from our new Oltre menu. 💫
🎥:

15/08/2026

✨ Rodrigo · Hospitality by instinct ✨

Some people have the ability to make you feel welcome even before you take a seat at the bar.

Rodrigo has been part of Paradiso for almost eight years, and throughout that time, he has shown us that hospitality comes naturally to him. His charisma, his elegance, and his ability to connect with whoever is in front of him, sometimes even in one of the nearly 15 languages he knows, mean that, for many guests, Rodrigo becomes the first face of Paradiso.
But those of us who share every day with him know there is something harder to put into words: the joy, warmth, and presence he brings to the team.

This time, one interview simply wasn’t enough.
Rodrigo, Part I. 💫

11/08/2026

✨ More than a team ✨

Paradiso has grown alongside the people who have been part of its story, each bringing their talent, personality, and their own way of understanding this profession.

Over the years, Giacomo has made this philosophy part of the way he leads the bar: supporting each member of the team in their growth, giving them the confidence to explore, innovate, and push beyond their own limits.

Because when people are given the space to grow, share, and contribute something of their own, everything they build together grows with them. 💫

Dirección

Carrer Rera Palau 4
Barcelona
08003

Horario de Apertura

Lunes 18:00 - 00:00
Martes 18:00 - 00:00
Miércoles 18:00 - 00:00
Jueves 18:00 - 00:00
Viernes 18:00 - 00:00
Sábado 18:00 - 00:00
Domingo 18:00 - 00:00

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