Bisavis
Bisavis
Repsol SoleteRepsol's Solete distinction recognises casual dining spots, street food, and neighbourhood gems with outstanding quality.Bisavis is a 28 sqm counter restaurant on Carrer del Bruc run entirely by chef-owner Eduard Ros. One person cooks, plates, pours, and serves across nine bar stools and one small table. A single daily tasting menu is presented verbally, shaped each morning by what Eduard finds at market.
Background
About Bisavis
The Story
Eduard Ros trained as a labour attorney, spent years as a food blogger and critic, then dismantled his professional life to open Bisavis on Carrer del Bruc, a counter restaurant inspired by the Japanese izakaya model, where one person does everything. He previously ran a small bar on Carrer de Tavern in Sarrià, but Bisavis on Bruc is the definitive version: 28 sqm, nine bar stools, one table, no brigade. Bisavis means 'great-grandparents' in Catalan, a nod to inheritance, roots, and the kind of cooking that takes time to understand.
The Cuisine
Market-driven, produce-obsessed creative Mediterranean, no printed menu, dishes presented verbally each service. Eduard sources every ingredient personally each morning, so the content of any given meal depends entirely on what he found that day. Dishes that appear regularly include coca bread with anchovy, ensaladilla with saffron mayonnaise or bottarga, burrata with sea urchin and caviar, cuttlefish with Iberian jowl and truffled egg yolk, skate with brown butter and capers, and braised beef cheeks. The wine programme, 700+ references strong, is as important as the food, with particular depth in Piedmont, Burgundy, Loire, and Champagne.
The Team
Eduard Ros is Bisavis. He cooks, plates, serves, and pours. He sources every ingredient. He presents the menu. He cleans up after service. The entire experience flows through one person, consistency of vision at a level most brigade-run kitchens cannot achieve.
Highlights
What Diners Say
Consensus
Bisavis Ratings & Reviews
Professional Ratings
Tagged 'Aquí comen los locales', 'Con barra', 'Platos de cuchara', 'Cocina non stop'. Average spend €65.
Diner Ratings
4.6
273 reviews
TripAdvisor
9.2
See TripAdvisor
Professional recognition includes Repsol Solete and Macarfi food 8.0/10. Diners rate it 4.6/5 on Google (273 reviews) and 9.2/10 on TripAdvisor.
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Reservations
How to Book Bisavis
Booking
Bisavis has a maximum of 14 covers per service, nine at the bar counter and five at a small table, and is run entirely by one person. Demand far exceeds capacity. Book as far in advance as possible by email (eduardbisavis@gmail.com) or Instagram DM. The restaurant operates Tuesday through Thursday for lunch and dinner, and Friday lunch only. Walk-ins are not possible.
Reserve
Experience
Bisavis Dining Experience
Counter dining at its most concentrated: nine stools along a bar, one small table for five, 28 sqm total. The atmosphere is intimate, focused, and unhurried, conversation flows naturally when one person is cooking, plating, and serving in front of you. Reviews consistently use words like hidden gem, intimate, and refined. The wine list has been described as emotionally moving.
Navigate
Bisavis Location & Neighbourhood
Getting There
Bisavis occupies a 28 sqm space on Carrer del Bruc in the Dreta de l'Eixample, a quiet stretch of the neighbourhood, a few minutes on foot from Girona metro (L4). The address is deliberately understated: no signage competes for attention, and finding it for the first time feels like the discovery it is.
Nearby
La Dreta de l'Eixample is the eastern half of Barcelona's grid district, residential, well-supplied with restaurants, and largely free of tourist traffic. Carrer del Bruc runs north-south through its centre, and the blocks around Girona metro house a cluster of serious neighbourhood restaurants that reward those who look past the obvious addresses.
Nearby Restaurants
Casa Amàlia
Catalan
Chef Jordi Castán runs a Catalan dining room in la Dreta de l'Eixample.
Colmado Múrria
Catalan
Modernista Catalan grocery-charcuterie featuring artisan cheeses and cured meats.
Sato i Tanaka
Japanese Omakase
€€€€Japanese Omakase cooking from chef Aki Tanaka in la Dreta de l'Eixample.
Details
Bisavis Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | 13:30–15:30 & 20:30–22:30 |
| Wednesday | 13:30–15:30 & 20:30–22:30 |
| Thursday | 13:30–15:30 & 20:30–22:30 |
| Friday | 13:30–15:30 |
| Saturday | Closed |
| Sunday | Closed |
Bisavis hours verified 2026-03-01. Contact the restaurant to confirm.
Contact
Essential. Book by email at eduardbisavis@gmail.com or via Instagram DM (@bisavisbruc).
Good to Know
Social
From bisavisbruc on Instagram
COLLECTOR'S GEM Airén. Spain's most ignored grape. Suddenly tasting like Jura with a Spanish accent. El Cerrico 2023 from Bodega Cerrón is flinty, radical, and anything but charming. Curious how the country's most underestimated variety turned into one of the most compelling wines I've had this yea
carta de vins (40% 😉)
entrevistado en La Vanguandia 🫶 https://www.lavanguardia.com/comer/beber/20251206/11319067/eduard-ros-restaurador-carta-vinos-cliente-le-doy-excel-ve-700-lineas-referencias-sorprende-deja-recomendar-cdv.html
@bisavisbruc cuando la constancia tiene recompensa 📸IPhone 16 Pro Max no pedir vino fue para matarnos pero la semana ya estaba dura
En el Eixample barcelonés, Eduard Ros cocina, sirve y conversa con cada comensal desde una barra para nueve personas. Aquí no hay espectáculo, hay técnica, sensibilidad y una propuesta íntima que pone al cliente cara a cara con el producto y la temporada 📖 Lee el artículo completo en nuestra web y
. Bisavis (Bcn)
Questions
Bisavis FAQ
What is Bisavis's menu like?
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Bisavis doesn't have a printed menu. Chef Eduard Ros presents a single daily tasting menu verbally at €65 per person, with the content changing entirely based on what he finds at market that morning.
How do I make a reservation at Bisavis?
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Reservations are essential and should be made as far in advance as possible by email at eduardbisavis@gmail.com or via Instagram DM (@bisavisbruc). The restaurant has only 14 covers total and walk-ins are not possible.
What are Bisavis's opening hours?
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Bisavis is open Tuesday through Thursday for lunch (13:30-15:30) and dinner (20:30-22:30), and Friday lunch only (13:30-15:30). The restaurant is closed Monday, Saturday, and Sunday.
Where exactly is Bisavis located in Barcelona?
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Bisavis is located at Carrer del Bruc, 85 in the Dreta de l'Eixample neighborhood. It's a 3-minute walk from Girona metro station (L4).
What makes Bisavis unique as a restaurant?
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Bisavis is a true solo operation run entirely by chef Eduard Ros in just 28 square meters. He cooks, serves, plates, pours, and sources every ingredient himself. The restaurant features a 700+ bottle wine cellar with particular depth in Piedmont, Burgundy, Loire, and Champagne.
How much should I expect to spend at Bisavis?
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The single tasting menu costs €65 per person, with drinks not included. Wine pairings are available on request from Eduard's 700+ bottle cellar.