Oliver Peña and Cristina Losada open Mineral a block from Mercat del Ninot

Mineral, the first project of chef Oliver Peña and sommelier Cristina Losada, opened in late April 2026 on Carrer de Mallorca, a short walk from Mercat del Ninot in L'Eixample. The room seats 18 at the bar (chairs deliberately positioned so your feet rest on the floor and the kitchen stays in view) plus 12 in the dining room. Service runs Thursday to Monday, dinner only, with staggered seatings between 19:00 and 22:00 instead of fixed turn times. Average ticket lands around €60, wine aside.

Both founders come out of the Albert Adrià constellation. Peña's CV runs Comerç 24 under Carles Abellán, then 41º, Tickets, and Enigma. Losada was head of floor at Enigma. Peña earned the Michelin star at Teatro Kitchen Bar, which opened on Avinguda del Paral·lel in March 2022 and closed on 21 December 2025, just over a year after the star arrived. Peña describes the cooking as 'from here with techniques from everywhere'; the restaurant's own materials label the style 'Cocina Catalana Actual'.

The kitchen team is Franco Ferranti, Heyi Feng, and Xavi Solé; Jordi Figueras leads the front of house. The grill was built by Peña's brother David, a blacksmith. The name traces to family geography on both sides: Peña's grandfather sold charcoal in Rubí, and Losada is from an Asturian mining area. Sourcing is correspondingly granular: Queso Serrat, espárragos de Gavà, the ganxet bean, fresones 'Dreams' from Can Fisa, pollo de payés, mejillones del Delta, jengibre de Pals, pimienta de Padrón. Bread comes from El Taller del Pa in Sants, with additional product from Mercat de la Concepció.

Dishes from the opening carte include neula de queso Serrat Curat, Chou Toro, mochi de pollo de payés, mejillones del Delta, romesco de Loren (named for Losada's mother, whose recipe is on the menu), alcachofas with yogur and aceituna gordal, espárragos de Gavà, rodaballo con ganxet, huevo de Calaf frito at €3.50, lengua at €11, tendones at €9, pollo de payés, and ECO strawberries to finish. The wine list is all Catalan, Spanish, and some champagne, with a deep by-the-glass programme. ARA's coverage, written by Rosa Rodon and published 27 May 2026, called the opening 'the best gastronomic news of the year in the city of Barcelona'.