about us

Sta. Clara serves honest, classical cuisine, based on top-quality market products prepared with the utmost care. Santa Clara is a restaurant with garden located in the neighbourhood of Pedralbes in Barcelona that opened its doors in November 2015. Its interior design was commissioned to the prestigious interior designer Jaime Beriestain. The restaurant also includes a bakery corner ran by renowned baker Baluard, meaning that we offer the neighbourhood the best-quality bread.

Santa Clara is an island just off Mount Igueldo in San Sebastián, three kilometres out to sea. It is reached by the people of San Sebastián by boat or by swimming to it as soon as the good weather starts and there is low tide. They have picnics, go to the bar and spend the afternoon there.

Our Sta. Clara owes its name to the fact that in its beginnings it had a strong link with the Igueldo restaurant, also in Barcelona, whose owners, Ana López de Lamadrid and Gonzalo Galbete, have been offering excellent Basque cuisine for the last ten years. They were the ones who led the opening of Sta. Clara, and even these days, our kitchen is still inspired by their gastronomic style.

Sta. Clara restaurant occupies the premises that were vacated by Restaurant Neichel (*Michelin) which, for almost 30 years, was one of the best ones in Barcelona. Assuming the obvious differences, we take on its legacy of excellence.

OUR CUISINE

Santa Clara serves breakfast as well as lunches, dinners, traditional vermouth or snacks at any time… Furthermore, it has a carefully chosen selection of wines, without forgetting the fact that the bread we serve in the restaurant comes from the Baluard firewood bakery.

Our menu contains top-quality market products and an exquisite variety of soups and salads, tartare and tataki, pasta, rice, meat, fish, delicious accompaniments and omelettes made using eggs from Calaf. The meat and fish dishes prepared over a charcoal grill in our sophisticated Josper oven will, without a doubt, be the star product of our restaurant.

THE SPACE

Santa Clara has several spaces:
- The inner dining room, which holds up to 65 seated diners
- A private room with a library for up to 14 people
- A private room with private terrace which holds up to 50 seated diners
- An open-air covered porch which is heated on chilly days, for up to 30 people
- A magnificent, lush, 300 m2 garden in which we can host up to 60 people
- A corner that sells Baluard bread, which can be entered from the street and from the inside the restaurant itself

ANA LÓPEZ DE LA MADRID

She has a degree in Hotel Management from the University of Barcelona and is a specialist in wine pairing from Marbella School and the European Community. She initiated her professional career at Neichel Restaurant in Barcelona (**Michelin) and at Arzak Restaurant in San Sebastián (***Michelin) as an intern chef. She continued at Rodero in Pamplona (*Michelin) and in Txarrantxena in the same city to which she owes her passion for wines. Upon her return to Barcelona and after studying wine pairing, she worked as a sommelier at Toc Restaurant. She wrote an easy guide to Spanish wines along with Josep Puigcorbé, sommelier at Drolma restaurant, titled “El vino lo dejo en tus manos”. She currently manages the Igueldo Restaurant, where she strives to provide quality wine with quality cuisine.

GONZALO GALBETE

He studied cooking at the Superior Cooking School of San Sebastian. He began his professional career at Tubal de Tafalla Restaurant (*Michelin) where he learnt the basics of Navarran cuisine. He continued at Arzak Restaurant in San Sebastián (***Michelin) where he worked with Ana for one year and built a lasting friendship with her. He continued his career in Rodero Restaurant in Pamplona (*Michelin), and from there he moved to Santiago de Chile to manage a very well-known Basque restaurant. Upon his return, he worked in Jean Luc Figueras Restaurant of Barcelona (*Michelin) until he launched a Basque restaurant in the centre of Barcelona.