COME by Paco Méndez
MichelinThe Michelin Guide awards stars for outstanding cooking. One star: high-quality cooking, worth a stop.
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.COME by Paco Méndez
MichelinThe Michelin Guide awards stars for outstanding cooking. One star: high-quality cooking, worth a stop.RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.COME by Paco Méndez occupies the former Hoja Santa and Niño Viejo premises in Sant Antoni, where chef Paco Méndez now runs his own project with his wife Erinna as head pastry chef.
Background
About COME by Paco Méndez
The Story
COME by Paco Méndez occupies the former home of Hoja Santa and Niño Viejo on Avinguda de Mistral in Sant Antoni. The Michelin Guide describes it as a 'restaurant reborn,' a nod to the Mexican attachment to the Day of the Dead. Paco Méndez previously led the kitchens at both Hoja Santa and Niño Viejo under Albert Adrià, and now runs COME with his wife Erinna as head pastry chef. The Repsol Guide calls it a showcase of high-level mestizo cuisine with American roots, where Mexican culture meets Mediterranean produce and the legacy of elBulli.
The Cuisine
The kitchen centres on a single Festival tasting menu (185 EUR) that traces a path from Mexican botanas and antojitos through Mediterranean-inflected courses to a sweet carousel of desserts. Standout dishes include what the menu calls 'the world's finest totopo,' tuna cured in mole, artichoke cappellacci, and the signature taco ritual with wagyu and chilhuacle rojo. The Repsol Guide notes that the level of spice is adjusted to each diner's preference. Three beverage pairings are available: COME Pairing (120 EUR, wines and craft cocktails), Soft Pairing (95 EUR, non-alcoholic with seasonal aguas frescas and fermented beverages), and a Special Selection Pairing (245 EUR, vintage wines including Dom Pérignon).
The Team
Paco Méndez leads the kitchen, drawing on years in Albert Adrià's restaurant group and a deep grounding in the elBulli tradition. His wife Erinna serves as head pastry chef, responsible for the sweet carousel that closes the Festival menu. The Michelin Guide highlights their partnership as central to the restaurant's identity.
Highlights
What Diners Say
Consensus
COME by Paco Méndez Ratings & Reviews
Professional Ratings
One Star -- "High quality cooking, worth a stop"
1 Sol -- Outstanding cuisine
Celebrity chef, tasting menu only, hidden gem
Diner Ratings
4.4
641 reviews
Professional recognition includes 1 Michelin star, 1 Repsol sol, and Macarfi food 8.7/10. Diners rate it 4.4/5 on Google (641 reviews).
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Reservations
How to Book COME by Paco Méndez
Booking
Reservations are required and can be made through the restaurant's website at come.com.es/en/reservations/. COME serves lunch and dinner on Mondays and dinner only Tuesday through Friday. The restaurant is closed on weekends. Given the single Michelin star and tasting-menu format, booking at least two to three weeks in advance is advisable.
Reserve
Experience
COME by Paco Méndez Dining Experience
The dining room features an open kitchen where the team's work is visible throughout the meal. Show cooking is available as an option, and the restaurant includes a private dining space. The overall setting is contemporary and focused on the food rather than ornate decoration, consistent with the restaurant's elBulli-inspired ethos.
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COME by Paco Méndez Location & Neighbourhood
Getting There
COME by Paco Méndez occupies the ground floor at Avinguda de Mistral 54, in the Sant Antoni neighbourhood between the Eixample grid and Poble Sec hillside. The premises previously housed Albert Adrià's Hoja Santa and Niño Viejo restaurants. The location sits in one of Barcelona's most dynamic dining corridors, with Enigma just 78 metres away and a growing concentration of independent restaurants and bars along the surrounding streets.
Nearby
Sant Antoni is one of Barcelona's most dynamic neighbourhoods, centred around the renovated Mercat de Sant Antoni and bordered by the Eixample grid to the north and Poble Sec to the south. The immediate area around Avinguda de Mistral has become a notable dining corridor, with two-Michelin-starred Enigma just 78 metres away. The neighbourhood draws a mix of locals and visitors to its independent restaurants, specialty coffee shops, and cocktail bars.
Nearby Restaurants
Enigma
Creative
€€€€Creative tasting menu featuring avant-garde techniques and unexpected flavor.
Alapar
Japanese-Mediterranean
Japanese-Mediterranean omakase by chef Jaume Marambio in el Poble Sec.
RíasKru
Galician Seafood
€€€€Innovative seafood restaurant blending Galician tradition with Japanese technique.
Details
COME by Paco Méndez Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | 13:00–14:15 & 19:00–21:15 |
| Tuesday | 19:00–21:15 |
| Wednesday | 19:00–21:15 |
| Thursday | 19:00–21:15 |
| Friday | 19:00–21:15 |
| Saturday | Closed |
| Sunday | Closed |
COME by Paco Méndez hours verified 2026-03-01. Contact the restaurant to confirm.
Contact
Required. Bookings available through the restaurant website.
Good to Know
Social
From comerestaurant on Instagram
Esta Semana Santa estaremos abiertos para acompañarte en momentos especiales. Te esperamos para compartir una experiencia única. Reserva tu mesa y déjate sorprender. We will be open this Easter to be part of your special moments. We look forward to sharing a unique experience with you. Reserve yo
Hoy celebramos nuestro chef Paco, gracias por la pasión la dedicación y el esfuerzo tuyo y de tu equipo Que sigas transmitiendo emociones y experiencias inolvidables para muchos muchos años más!🖤 Today we celebrate our chef Paco. Thank you for the passion, the dedication, and the effort of both yo
Ventresca de atún curada en mole negro, acompañada de garum de trufa negra, salsa macha y erizo. El mole aporta matices de sabor sorprendentes que envuelven la ventresca y se entrelazan con la profundidad del garum, el carácter de la salsa macha y la untuosidad del erizo, una combinación que con el
San Pascual Bailón, reconocido como patrono de los cocineros, recuerda que la cocina puede ser también un acto de devoción, un lugar donde el trabajo cotidiano se transforma en cuidado hacia los demás y donde cada gesto frente al fuego adquiere un sentido que va más allá del alimento. Este mural for
www.come.com.es
#THEBESTCHEFGUIDE TOTOPO The finest Totopo in the World by @pacomendezv 😎 The Best Chef Guide 2025 Paco Mendez 🔪🔪🔪 (The Best) 📍 @comerestaurant #Barcelona #thebestchefawards #thebestchef #thebest
Questions
COME by Paco Méndez FAQ
How many Michelin stars does COME by Paco Méndez have?
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COME by Paco Méndez holds one Michelin star, described as 'high quality cooking, worth a stop.'
How much does the Festival tasting menu cost at COME by Paco Méndez?
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The Festival tasting menu costs 185 EUR per person. Three beverage pairings are available: COME Pairing at 120 EUR (wines and cocktails), Soft Pairing at 95 EUR (non-alcoholic aguas frescas and ferments), and Special Selection Pairing at 245 EUR (vintage wines including Dom Pérignon).
What's the connection between COME and the famous elBulli restaurant?
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Chef Paco Méndez trained in Albert Adrià's restaurant group and brings the elBulli legacy to COME through technical precision and innovative cooking methods. The restaurant occupies the former premises of Hoja Santa and Niño Viejo, where Méndez previously led the kitchens under Albert Adrià.
How far in advance should I book COME in Sant Antoni?
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Booking two to three weeks in advance is advisable given the Michelin star and tasting-menu format. Reservations must be made through the restaurant's website at come.com.es.
What makes COME's approach to Mexican cuisine unique?
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COME traces a path from traditional Mexican botanas and antojitos through Mediterranean-inflected courses, featuring dishes like 'the world's finest totopo,' tuna cured in mole, and the signature taco ritual with wagyu and chilhuacle rojo. The Repsol Guide notes that spice levels are adjusted to each diner's preference, and the cuisine represents high-level mestizo cooking where Mexican roots meet Mediterranean produce.
How do I get to COME by Paco Méndez in Sant Antoni?
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COME is located at Avinguda de Mistral 54 in Sant Antoni, a 6-minute walk from Rocafort metro station (L1) or 7 minutes from Espanya (L1/L3).
Can I see the kitchen action at COME by Paco Méndez?
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Yes, COME features an open kitchen where the team's work is visible throughout the meal. Show cooking is also available as an option for diners who want a more interactive experience.