BARDENI – CALDENI, el meatbar, with the chef DANI LECHUGA (Chef of the year 2011 and Young chef 2010) and his faithful cooks Víctor and Jorge.

Spent 12 years with our restaurant we have been able to adapt to new times.

BARDENI, el meatbar, is a meat bar with dishes to share. In a more current location, decorated by Lázaro Rosa Violán.  An informal place, with music and good atmosphere, with rotation and without reservations. We don’t have liquors or spirits.


BARDENI – CALDENI el meatbar
C/Valencia 454
08013 Barcelona
– Mapa –


in the specific case of arriving in hours cooking and there aren’t tables free, we will find a place for you as soon as possible

The time of occupation of the tables ranges between 60 – 90 minutes. The days of most influx, both in the opening hours (13:30 and 20:30), and after the first “natural shift” (60-90 minutes), there is usually no waiting time.

Our tables are for maximum 4 people. If you come 5 or 6 people will have to adapt in a table for 4. We don’t make tables for more than 6 people.

Thank you very much for your collaboration

Kitchen open Hours

Tuesday to Saturday
13:30 a 15:15
20:30 a 22:30

Close: Sunday and Monday

(Friday night and Saturday night, kitchen closes a little later)

Guia Michelin

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We offer a MENU with little dishes to share. And Suggeriments that we change.


Tapas to share


Cecina (cow ham) of León  10€

Sardines marinated with piparras (acid pepper)  8€

Croquettes of the day (4 units)  8€

Foie mi-cuit, apple and vanilla   10€

Tataki of tuna, soy and sesame  12€

Mozzarella salad and tomato  7€

Boiled eggs, octopus and potato 9€

Oxtail canelloni 12€

Burger of Angus Beef, tomato, lettuce, cafe de Paris sauce 8€

Burger of Angus Beef, tomato, lettuce, cheese and onion  8€

Burger of Angus Beef, tomato, lettuce, “allioli”  8€

Special selection of meats

(without bones and nerves)

Onglet, our selection, with tender onion and red wine sauce (150gr)
(cooked outside and red inside)  14€

Ox Charolais and “cafè de París” sauce (150gr)
(dry in our dry-ager fridge) 16€

Sirloin of Angus Beef Nebraska, The best sirloin that we know in texture and flavour (150gr)
(Special Selection)   24€

Steak tartar of Angus Beef Caldeni style
(of sirloin and picanha, cut by knife) 15€


TAX included

Homemade bread   1€

Extra toasts (4 units)  0,50€

Butter Échiré  1,50€

(we also have gluten free bread)

If you have any alergy, please let us know.





Opinions after the new decoration (from 9th December 2015)

On Barcelona (Pau Arenós)
26 June 2017

Bon Viveur
18 April 2017

El comidista (El País) video
8 February 2017

1 October 2016

El blog de Jordi Cervera
30 September 2016

La Vanguardia
17 September 2016

Observación Gastronómica
10 September 2016

El Cocinero Fiel
22 June 2016

Magazine CUINA
May 2016 (n.188)

Els meus restaurants
22 May 2016

El Periódico
8 May 2016

5 a taula (La Vanguardia)
19 March 2016

El comidista (El País)
11 March 2016

Brillat Savarin
17 December 2015


Some opinions during the first 2 years of Bardeni (from December 2013 to July of 2015)




Time Out

Descobrir Cuina

els meus restaurants

GUIDE (Japanese) 2017-2018