Welcome

 


 

 

 

 

Contact

BARDENI – CALDENI el meatbar
C/Valencia 454
08013 Barcelona
info@caldeni.com
– Mapa –

NO RESERVATIONS

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. Inside the restaurant we don’t have a waiting area.

Thank you very much for your collaboration

Kitchen open Hours

Tuesday to Saturday
13:30 a 15:00
20:30 a 22:30

Closed: Sunday and Monday

Closed
23, 24, 25, 26, 30, 31 December
1, 6 January

Guia Michelin

Subscribe to our news

Give us your email if you want to be informed about Bardeni. These data shall be used exclusively for Bardeni, el meatbar.

Us

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 13 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.

Menu

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

Cecina (cow ham) of León  10€

Sardines marinated with piparras (acid pepper)  8€

Tomatoes with algae vinaigrette  9€

Croquettes of the day (4 units)  8€

Eggs with octopus and potato (2 units)  9€

Foie mi-cuit and apple 10€

Tataki of tuna, soy and sesame  12€

Mozzarella salad and tomato  7€

Oxtail canelloni 12€

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

 

Special selection of meats

Ox Charolais Entrecôte and “cafè de París” sauce 18€

Sirloin of Angus Beef Nebraska  “unique” in texture and flavor  24€

Onglet Special Selection cooked outside and red inside  15€

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

 

Dishes of the day

(they can change)

Mushroom rice and red prawn   20€

Carpaccio of tongue and foie   10€

Roasted Foie with artichokes and capers    14€

Sandwich Fricandó 3.0 (stewed veal)   10€

Pig trotters with shrimp   14€

Entrecôte Angus Premium (300gr)     32€

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.

 

Photos

Say

premsa-portada

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

El Correo (David de Jorge)
30 July 2018

Tres(o+) a Taula
15 April 2018

Guia Repsol
8 April 2018

Encantadisimo
14 Octuber 2017

On Barcelona (Pau Arenós)
26 June 2017

Bon Viveur
18 April 2017

El comidista (El País) video
8 February 2017

Encantadisimo
1 Octuber 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

Revista CUINA
May 2016 (n.188)

El Periódico
8 May 2016

5 a taula (La Vanguardia)
19 March 2016

Brillat Savarin
17 December 2015

 

 

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

 

Gastroactitud
09/04/2014

Gastroeconomy
28/03/2014

Time Out
7/02/2014

Descobrir Cuina
01/02/2014


GUIDE (Japanese) 2017-2018

IMG_4115

IMG_4114