About us

Sala principal Bi

The restaurant

Bivio is located in Port Vell in Barcelona, ​​a few meters from Barceloneta beach, a charming promenade where you can enjoy the sea breeze and the good atmosphere of the city.

It has 4 different spaces, all of them with different styles. The building was built in 1870, and the basement retains its old architectural style.

Our terrace

110m2 terrace with a Mediterranean style, tropical vegetation and furniture with natural materials such as wood. The closure of the terrace in green color gives it a freshness and an urban garden environment. Whether it’s summer or winter, sit down, put yourself comfortable and enjoy what you like most, from a tasty paella to a signature cocktail, all this while you’re get carried away by the “good vibes” of our music and the coolest atmosphere of Barceloneta. Our terrace has a capacity for 76 people sitting.

Terraza Bivio
Sala principal Bi

Sala principal

Sala Principal de 90 m2, inspirado en un estilo colonial con el techo de vigas y rafia, lámparas de madera torneadas y tonos suaves predominantes. Toda esta mezcla está acompañada de colores e iluminación cálidos, dotando al espacio de un tono acogedor. Espacio con capacidad para 74 comensales sentados y con posibilidad de privatización en formato cocktail de pie a confirmar.

La cava

Dispone de 60 m2, con inspiración estilo Bistrot francés y office, y con colores vivos acompañado de un revestimiento de aspecto antiguo. La iluminación, tenue y cálida, y la larga bancada, dota al espacio de un carácter relajado y desenfadado. Tiene capacidad para 18 personas sentadas y hay posibilidad de privatización.

Terraza Bivio
Bivio Club

WHY CHOOSE OUR MATURED MEAT CUTS?

Our animals are female cattle over 10 years and the benefits of dy maturation are taste and tenderness, it is the flavor that presents significant changes with long maturations.

This process can last from 30 to 100 days depending on the amount of fat developed, generating notes on the palate of nuts, and even some matured cheese.

The factor by which endogenous enzymes, present in meat, causes the connective tissues of the
muscle gradually unravel, obtaining a unique texture in the meat.

the outer molds are not harmful to the piece, but form a crust that is cleaned when serving the product. These moulds, together with the enzymes mentioned above, also enhance the taste of meat.

Make your reservation in advance

Don’t stay without a table!