Barkads Burgers
By Michael Mueller
A Filipino family runs Barkads Burgers on Carrer Blai in Poble-sec, where the house Manila Imperial combines double smashed beef with Filipino-style fried pork belly. Cheddar, lettuce and purple cabbage fill out the brioche bun, with a sweet Filipino liver-pâté sauce.
The family traded as Barkada BCN before adopting the Barkads name in 2026; barkada is Tagalog for a close group of friends. Their owner-chef spent 14 years cooking meat in a steakhouse and more than eight in a burger restaurant, and the place gained a following after a TikTok video.
Brioche buns hold every burger, most of them with double smashed beef patties, from the plain Blai Double Cheeseburger to combinations of American and Asian ingredients. Tempura shrimp and satay top the Bangkok Edition; jamón ibérico and truffle mayo go into the Ibérica Reserve. For the Texas Smokehouse, the pork is smoked for more than eight hours. Carbonara sauce and a parmesan crisp finish the Gran Roma CarboTrufa, and the menu also includes Korean-glazed chicken with kimchi and a plant-based Heura burger.
Aioli fries and pulled-pork nachos are among the sides. Barkads takes group bookings, with a terrace for meals in summer.