"Casa Fuster's two-star room: Rafa de Bedoya plates Palamós prawns with Andalusian snap, tasting from about €187."
About Aleia
Aleia earned its second Michelin star in November 2025, four years after opening on the main floor of Hotel Casa Fuster. The kitchen is led by Rafa de Bedoya, working under the direction of Paulo Airaudo, and its cooking threads de Bedoya's Andalusian roots through Mediterranean produce from in and around Catalonia. It opened in December 2021 and reached two stars faster than almost any room in the city.
The setting is the Domènech i Montaner landmark at Passeig de Gràcia 132, on the edge of Gràcia. The format is tasting-menu driven, with a 14-course menu reported around €187 and a wine pairing near €320.
The Kitchen
The signature is Palamós red prawn served with piriñaca, the Andalusian tomato-and-pepper salad that nods to de Bedoya's home — a clean statement of where the cooking comes from. Other markers include scallops in a cava sauce and Isla Cristina langoustines with an amontillado beurre blanc, sherry threading quietly through the menu. Technique is precise; the produce is the point.
Menus rotate with the season but stay anchored in Mediterranean seafood and vegetables. For the wider field see the best Spanish restaurants and the Barcelona dining guide.
The Room
Aleia occupies the main floor of Casa Fuster, one of Barcelona's grand modernist buildings, and the room carries that weight: high ceilings, generous spacing, formal but warm service. It is among the more dressed-up dining rooms in the city, which makes it a natural choice for an anniversary or a serious celebration. Tables are spaced for a long, quiet meal.
What to Order
The menu is a set tasting, so the move is to choose the longer menu and add the pairing if you want the cellar's sherries and Catalan whites alongside. Watch for the Palamós red prawn with piriñaca, the dish that best captures de Bedoya's Andalusian-Mediterranean line, and the langoustine with amontillado. Ask the sommelier to follow the sherry thread through the meal.
Best for a Special Occasion
Aleia is built for a milestone: a two-star room inside a modernist landmark, a chef cooking his Andalusian roots through Catalan produce, and a tasting menu paced for a long, celebratory evening. The grand setting makes the occasion feel like one. See more anniversary tables and Barcelona's special-occasion picks.
Not for
Not for budget diners, casual walk-ins, or anyone after traditional Catalan tapas — this is a formal, tasting-only two-star room at a luxury price, best booked well ahead.
Frequently Asked
Is Aleia worth it?
Yes, for a special-occasion dinner. Aleia took its second Michelin star in November 2025, just four years after opening, and chef Rafa de Bedoya cooks a distinctive Mediterranean menu that runs his Andalusian roots through Catalan produce. The setting inside Casa Fuster is one of Barcelona's grandest. At around €187 for the tasting it is a splurge, but for a milestone it is among the city's best rooms.
How hard is it to book Aleia?
Hard — a two-star room with limited covers inside a landmark hotel books well ahead, especially on weekends. Reserve through the restaurant's site at aleiarestaurant.com, ideally two to three weeks out. It sits on the main floor of Hotel Casa Fuster at Passeig de Gràcia 132, on the edge of Gràcia, and serves a tasting-menu format rather than à la carte.
What does dinner cost at Aleia?
Plan for around €187 per person for the long tasting menu, with a wine pairing near €320 on top; prices shift with the season, so confirm when booking. With pairing and extras a full evening climbs well past €250 a head. It sits at the luxury end of Barcelona dining, in line with its two-star standing, so treat it as a celebration dinner.
What should I order at Aleia?
The menu is a set tasting, so the choice is the menu length and whether to add the pairing — take the longer menu for the full picture. Look for the Palamós red prawn with piriñaca, the dish that best shows de Bedoya's Andalusian-Mediterranean style, and the langoustine with amontillado. Ask the sommelier to follow the sherry thread. For more see the Barcelona dining guide.
