Batea
By Charlotte Stace
A modern seafood bistro that reimagines the traditional marisquería concept, Batea is situated on the ground floor of the Avenida Palace Hotel. While traditional seafood restaurants tend to be quite formal and classic in style, this place (the brainchild of chefs Marta Morales, Carles Ramon and Manuel Núñez) proposes something new and fresh: a seafood restaurant that is cool, vibrant and effortlessly sophisticated.
This cosmopolitan eatery offers a fusion of Catalan and Galician cuisines, focusing on high-quality, market-fresh seafood dishes that highlight both Atlantic and Mediterranean flavours. The menu features small plates ideal for sharing, such as oysters, red shrimp, Betanzos omelette, Galcian clams and fried monkfish tails.
Complementing the cuisine is a selection of seasonal cocktails that are based on freshness, “sour” flavors, herbs, flowers, lots of bubbles and citrus. The idea? For you to live a real marine experience between two coasts.