Ultramarinos Marín
Ultramarinos Marín
Repsol RecommendedFeatured in Spain's Repsol Guide as a recommended restaurant for quality dining.Michelin SelectedSelected by the Michelin Guide inspectors as a restaurant offering good cooking.Ultramarinos Marín is a bar-asador on Carrer de Balmes in Sant Gervasi - Galvany where chef Borja García, trained at Etxebarri, Noma, and Dos Pebrots, runs a kitchen built around live-fire cooking, in-house charcuterie, and over 100 garum preparations.
Background
About Ultramarinos Marín
The Story
Ultramarinos Marín opened on Carrer de Balmes in Barcelona's Sant Gervasi - Galvany neighbourhood, occupying what was originally a 1970s-era bar. The name Ultramarinos, the Spanish word for a colonial-era provisions shop, reflects the restaurant's identity as a place built around quality raw ingredients. Chef Borja García, who trained at Etxebarri in the Basque Country, Noma in Copenhagen, and Dos Pebrots in Barcelona, took over the kitchen and built a cooking programme anchored in live fire and in-house production. The restaurant makes its own charcuterie, cured meats, terrines, pickles, and has developed more than 100 garum preparations in-house. The Michelin Guide lists it as Selected; the Repsol Guide recommends it.
The Cuisine
The kitchen at Ultramarinos Marín is organised around live fire. The back of the restaurant, the asador, cooks everything over holm oak, oak, or olive wood, using an economic stove, a wood-fired oven, a smoker, and open grills. Fish and meat are priced by weight and available in half, third, and quarter portions, so it is possible to cover a lot of the menu in a single meal. The offer is divided into four areas: vitrina (pickles, sauces, aioli), plancha (fresh product on the grill), De La Marín (in-house charcuterie and cured meats), and asador (everything cooked over coals). The 'knife and fork' breakfast service is also notable, a more substantial morning format than the city norm.
The Team
Ultramarinos Marín is led by chef Borja García, who brings serious pedigree to what appears at first glance like a neighbourhood bar. García trained at Etxebarri, the Basque Country's benchmark for live-fire cooking, as well as at Noma in Copenhagen and Dos Pebrots in Barcelona. He runs the kitchen under the Grup Confiteria restaurant group.
Highlights
What Diners Say
Consensus
Ultramarinos Marín Ratings & Reviews
Professional Ratings
Selected
Recomendado -- Featured in Repsol Guide
Diner Ratings
3.9
694 reviews
TheFork
8.7
501 reviews
TripAdvisor
3
58 reviews
Professional recognition includes Michelin Selected, Repsol Recomendado, and Macarfi food 8.8/10. Diners rate it 3.9/5 on Google (694 reviews), 8.7/10 on TheFork (501 reviews), and 3/5 on TripAdvisor (58 reviews).
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Reservations
How to Book Ultramarinos Marín
Booking
Reservations at Ultramarinos Marín are required and can be made through the restaurant's website. The restaurant opens Tuesday through Saturday. Breakfast service runs 09:00–11:45 Tuesday through Saturday. Lunch runs 13:00–15:30 Tuesday through Saturday. Dinner is served Thursday through Saturday from 19:30 to 22:00. The restaurant is closed Monday and Sunday.
Experience
Ultramarinos Marín Dining Experience
Ultramarinos Marín is divided into two clearly distinct spaces. At the front, a 1970s-style bar, inherited from the previous occupants, seats 12 at a counter facing the plancha, surrounded by five tables for four. It is loud, social, and bar-like, with waiters calling orders across the room. The rear asador is quieter, with iron beams and warm wood, where everything arrives cooked over holm oak, oak, or olive wood.
Navigate
Ultramarinos Marín Location & Neighbourhood
Getting There
Ultramarinos Marín is located at Carrer de Balmes, 187 in Barcelona's Sant Gervasi - Galvany neighbourhood, in the upper part of the city. Carrer de Balmes is one of the main avenues running from the Eixample up toward Tibidabo. The nearest metro is Diagonal (L5), around a 7-minute walk. Paid parking is available nearby.
Nearby
Sant Gervasi - Galvany is one of Barcelona's uptown residential neighbourhoods, situated above the Diagonal and known for a quieter, more local pace than the tourist-heavy city centre. Carrer de Balmes, where the restaurant sits, is one of the main avenues running from the Eixample toward Tibidabo. The area is well connected by the Diagonal metro station (L5) and Provença FGC station.
Nearby Restaurants
Hofmann
Fusion
€€€€Chef Silvia Hofmann runs a fusion dining room in Sant Gervasi - Galvany.
L'Antiquari Gastronòmic
Creative
Creative Catalan cuisine with artistic plating and seasonal ingredients.
Coure
Modern Catalan
€€€€Modern Catalan restaurant by chef Albert Ventura in Sant Gervasi - Galvany.
Details
Ultramarinos Marín Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | 09:00–11:45 & 13:00–15:30 |
| Wednesday | 09:00–11:45 & 13:00–15:30 |
| Thursday | 09:00–11:45 & 13:00–15:30 & 19:30–22:00 |
| Friday | 09:00–11:45 & 13:00–15:30 & 19:30–22:00 |
| Saturday | 09:00–11:45 & 13:00–15:30 & 19:30–22:00 |
| Sunday | Closed |
Ultramarinos Marín hours verified 2026-03-01. Contact the restaurant to confirm.
Contact
Required. Bookings available through the restaurant website.
Good to Know
Social
From ultramarinosmarin on Instagram
Aquest és el nostre vi. N'hi han molts d'altres, però aquest és el nostre. ULTRAMARINOS 2024 Gracie's @agustitroca
Penúltim dimarts abans de les vacances 🍾🎅🏻🎄 El nostre últim dia serà el 20 de desembre i no tornem fins al 2026! En concret, tornem el dia 13 de gener. No perdeu el temps i reserva la teva taula, tenim tot el que t'agrada i més 😉🔥🪵 📸@mariano_herrera_
Ultramarinos Marín en tu casa. Nuestros packs parrillada se preparan bajo pedido, con el mismo producto que usamos en casa: Carne Gallega, Txuleta Ultramarinos, Cerdo Ibérico y Charcutería hecha en casa. 📦 Pedidos de martes a jueves. Entregamos pedidos los viernes y sábados. 📲 Por WhatsApp al núm
Diàleg entre Catalunya i País Basc. Peus de Xai i Cargols en salsa biscaïna per sucar-hi pa.
Juliana, la nostra taula de treball avui compleix quatre anys. Gràcies als clients que torneu una vegada i una altra, als amics que sostenen, als proveïdors que ens porten el millor de la seva feina i a l'equip que fa tot possible tot això.
Avui arrenquem nova temporada. Ganes de tornar-vos a veure.
Questions
Ultramarinos Marín FAQ
What is the wood-fire asador at Ultramarinos Marín and how does it work?
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The asador is the back section of Ultramarinos Marín where everything is cooked over live fire using holm oak, oak, or olive wood. Chef Borja García, who trained at Etxebarri (Spain's benchmark for live-fire cooking), uses an economic stove, wood-fired oven, smoker, and open grills. This quieter space contrasts with the lively 1970s bar at the front.
Can you explain the garum preparations at Ultramarinos Marín?
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Ultramarinos Marín has developed over 100 garum preparations in-house, which are in constant flux according to the restaurant. All charcuterie, cured meats, pickles, and garum are made on-site as part of their extensive in-house production program. These preparations are featured in their 'De La Marín' section of the menu.
How does the breakfast service at Ultramarinos Marín compare to typical Barcelona restaurants?
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Ultramarinos Marín offers a 'knife and fork' breakfast service Tuesday through Saturday from 09:00–11:45, which is described as 'a more substantial morning format than the city norm.' This breakfast service has been specifically noted by Michelin inspectors and is highlighted as unexpected for this type of restaurant.
Why does Ultramarinos Marín only serve dinner Thursday through Saturday?
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The restaurant operates breakfast (09:00–11:45) and lunch (13:00–15:30) Tuesday through Saturday, but dinner service (19:30–22:00) is only available Thursday through Saturday. The restaurant is completely closed on Mondays and Sundays. Reservations are required and can be made through their website.
How do the portion sizes work at Ultramarinos Marín for trying multiple dishes?
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Fish and meat are priced by weight and available in half, third, and quarter portions, making it possible to cover a lot of the menu in a single meal. This sharing format allows diners to experience more of the wood-fired cooking and in-house preparations across the four menu areas: vitrina, plancha, De La Marín, and asador.
What's the difference between the bar area and asador at Ultramarinos Marín?
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The front is a lively 1970s-style bar inherited from previous occupants, with 12 counter seats facing the plancha and five tables for four - it's loud and social with waiters calling orders. The rear asador is quieter with iron beams and warm wood, where everything is cooked over live fire using holm oak, oak, or olive wood.
How do I get to Ultramarinos Marín in Sant Gervasi from central Barcelona?
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Located at Carrer de Balmes, 187 in the Sant Gervasi - Galvany neighbourhood, it's a 7-minute walk from either Gràcia metro (L6/L7/S1/S2) or Sant Gervasi (L6/S1/S2). The restaurant sits on one of Barcelona's main avenues running from the Eixample up toward Tibidabo, with paid parking available nearby.