{"id":12995,"date":"2019-01-30T20:21:33","date_gmt":"2019-01-30T20:21:33","guid":{"rendered":"https:\/\/www.bardeni.es\/home\/"},"modified":"2026-03-20T09:58:55","modified_gmt":"2026-03-20T08:58:55","slug":"home","status":"publish","type":"page","link":"https:\/\/www.bardeni.es\/en\/","title":{"rendered":"Home"},"content":{"rendered":"

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Dani Lechuga<\/h6>

BARDENI el meatbar<\/h1><\/div>
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[vc_column_text]”Since 2005 we have been a family business, very personal, that we are adapting in terms of hours and operation to have a family conciliation. Les patrons sont toujours au front.<\/em>” Dani Lechuga[\/vc_column_text]<\/div><\/div>
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\n\tRESERVATIONS<\/a><\/div>
\n\tOUR MENU<\/a><\/div>
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Dani Lechuga<\/h6>

BARDENI el meatbar<\/h1><\/div>
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Since 2005
\nAnother way to treat the meat<\/p>\n

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\n\tRESERVATIONS<\/a><\/div>
\n\tOUR MENU<\/a><\/div>
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We are open for lunch from Monday to Saturday and for dinner Thursday and Friday <\/span>
\nThank you very much!!<\/h5><\/div>
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\n\tReservations<\/a><\/div>
\n\tMore information<\/a><\/div>
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Dani Lechuga<\/h3>\n

Meat Treatment Award 2024 \/ Chef of the year 2011 \/ Young chef 2010<\/h5>\n

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about us<\/h6>

Bardeni - Caldeni<\/h2><\/div>[vc_column_text]The chef DANI LECHUGA (Chef of the year 2011 and Young chef 2010), his wife Maria Luisa and his faithful cooks V\u00edctor and Jorge.<\/p>\n

Spent more than 20 years with our restaurant we have been able to adapt to new times.<\/p>\n

BARDENI, el meatbar, is a place specialized in meat. In a location decorated by L\u00e1zaro Rosa Viol\u00e1n<\/a>.\u00a0 An informal place, with good atmosphere. We don\u2019t have liquors or spirits.<\/p>\n

If we seem kind, nice and polite to you it’s because you are kind, nice and polite… Thank you very much for being it…[\/vc_column_text]

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Young Cook 2010<\/h4><\/div>[vc_column_text]<\/p>\n

Awarded by Acad\u00e8mia Catalana de gastronomia.<\/span><\/p>\n

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Cook of the year 2011<\/h4><\/div>[vc_column_text]<\/p>\n
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Awarded in G<\/span>irona by<\/span>\u00a0<\/span>El Peri\u00f3dico during the F\u00f2rum Gastron\u00f2mic<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\u201cLa cocina de la carne\u201d<\/h4><\/div>[vc_column_text]<\/p>\n
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Book write by Dani Lechuga, RBA<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Dedicated to the world of meat<\/h4><\/div>[vc_column_text]<\/p>\n
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People say we have the best meat dish in town #Barcelona #SagradaFamilia<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n

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Our menu<\/h2><\/div>[vc_column_text]<\/p>\n

We offer a menu and dishes of the day dedicated especially to meats.<\/span><\/strong><\/h3>\n

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\n\tSee the menu<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][\/vc_section][vc_section full_width=”stretch_row” bg_color_select=”black” bg_overlay=”black” bg_parallax=”parallax” bg_parallax_value=”0.1″ bg_pos=”center-top” theme_section=”displaced-top” css=”.vc_custom_1590708922625{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2020\/05\/bardeni-entrada.jpg?id=12480) !important;}” el_class=”ltx-testimonials-overflow” el_id=”premsa”][vc_row full_width=”stretch_row_content” theme_section=”displaced-top”][vc_column]
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what press says about us<\/h6>

Press<\/h2><\/a><\/div>
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Bardeni El Meatbar - Caldeni<\/p><\/div>

15 de June de 2025<\/div>
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Barcelona Food Experience<\/div><\/div>\n<\/div>
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An open secret with the best meat dish<\/p><\/div>

23 de February de 2025<\/div>
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La Gourmeteria – El Nacional.cat<\/div><\/div>\n<\/div>
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Podcast de Cristina Jolonch with Dani Lechuga<\/p><\/div>

31 de January de 2025<\/div>
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Qu\u00e9date a comer – Podcast<\/div><\/div>\n<\/div>
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Dani Lechuga, 20 years at the forefront<\/p><\/div>

18 de January de 2025<\/div>
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Comer – Cristina Jolonch<\/div><\/div>\n<\/div>
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Podcast of Dani Lechuga<\/p><\/div>

15 de April de 2024<\/div>
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Se Me Antoja by Montagud<\/div><\/div>\n<\/div>
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Montagud Award for Meat Treatment 2024<\/p><\/div>

29 de January de 2024<\/div>
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Cocinillas<\/div><\/div>\n<\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][\/vc_section][vc_section][vc_row][vc_column]
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\n\tSee more press<\/a><\/div>[\/vc_column][\/vc_row][\/vc_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” bg_color_select=”black” theme_section=”displaced-top”][vc_column][\/vc_column][\/vc_row][vc_section full_width=”stretch_row” text_align=”center-sm-ms”][vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” bg_color_select=”gray”][vc_column css=”.vc_custom_1590702701129{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/12\/black-waves.png?id=12152) !important;}” offset=”vc_col-lg-6 vc_col-md-7″][vc_empty_space][\/vc_column][vc_column width=”1\/2″ theme_section=”ltx-mouse-move” css=”.vc_custom_1684832337406{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2023\/05\/puerta-bardeni-2.jpg?id=17709) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” offset=”vc_col-lg-6 vc_col-md-5″][\/vc_column][\/vc_row][\/vc_section][vc_section full_width=”stretch_row” text_align=”center-sm-ms” el_id=”qui-som-home”][vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” bg_color_select=”gray”][vc_column width=”1\/2″ theme_section=”ltx-mouse-move” css=”.vc_custom_1593625927142{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}” offset=”vc_col-lg-6 vc_col-md-5 vc_col-xs-12″][vc_single_image image=”18214″ img_size=”large” css_animation=”fadeInLeft”][vc_column_text] Dani Lechuga Meat Treatment Award 2024 \/ Chef of the year 2011 \/ Young chef 2010 [\/vc_column_text][\/vc_column][vc_column bg_color_select=”gray” css=”.vc_custom_1574702720696{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/11\/meat_BG_lines_big-005.png?id=11438) !important;}” offset=”vc_col-lg-6 vc_col-md-7″][\/vc_column][\/vc_row][\/vc_section][vc_section text_align=”center” css=”.vc_custom_1590795466452{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/12\/price-bg.png?id=12212) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_row full_width=”stretch_row_content” css=”.vc_custom_1591215026765{margin-bottom: 60px !important;}”][vc_column width=”1\/4″][vc_column_text] Awarded by Acad\u00e8mia Catalana de gastronomia. [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_column_text] Awarded in Girona by\u00a0El Peri\u00f3dico during the F\u00f2rum Gastron\u00f2mic [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_column_text] Book write by Dani Lechuga, RBA [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_column_text] People say we have the best meat dish in town #Barcelona #SagradaFamilia [\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_section theme_section=”ltx-banners-grid” el_id=”options-cta”][vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” el_id=”banner-carta-emportar”][vc_column bg_overlay=”black” text_align=”right” css=”.vc_custom_1590710648639{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2020\/05\/steak-tartar.jpg?id=12573) !important;background-position: center !important;background-repeat: no-repeat […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-12995","page","type-page","status-publish","hentry","has-post-thumbnail"],"yoast_head":"\nHome - Bardeni el Meatbar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bardeni.es\/en\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Home - Bardeni el Meatbar\" \/>\n<meta property=\"og:description\" content=\"[vc_row full_width=”stretch_row_content_no_spaces” bg_color_select=”black” theme_section=”displaced-top”][vc_column][\/vc_column][\/vc_row][vc_section full_width=”stretch_row” text_align=”center-sm-ms”][vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” bg_color_select=”gray”][vc_column css=”.vc_custom_1590702701129{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/12\/black-waves.png?id=12152) !important;}” offset=”vc_col-lg-6 vc_col-md-7″][vc_empty_space][\/vc_column][vc_column width=”1\/2″ theme_section=”ltx-mouse-move” css=”.vc_custom_1684832337406{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2023\/05\/puerta-bardeni-2.jpg?id=17709) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” offset=”vc_col-lg-6 vc_col-md-5″][\/vc_column][\/vc_row][\/vc_section][vc_section full_width=”stretch_row” text_align=”center-sm-ms” el_id=”qui-som-home”][vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” bg_color_select=”gray”][vc_column width=”1\/2″ theme_section=”ltx-mouse-move” css=”.vc_custom_1593625927142{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}” offset=”vc_col-lg-6 vc_col-md-5 vc_col-xs-12″][vc_single_image image=”18214″ img_size=”large” css_animation=”fadeInLeft”][vc_column_text] Dani Lechuga Meat Treatment Award 2024 \/ Chef of the year 2011 \/ Young chef 2010 [\/vc_column_text][\/vc_column][vc_column bg_color_select=”gray” css=”.vc_custom_1574702720696{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/11\/meat_BG_lines_big-005.png?id=11438) !important;}” offset=”vc_col-lg-6 vc_col-md-7″][\/vc_column][\/vc_row][\/vc_section][vc_section text_align=”center” css=”.vc_custom_1590795466452{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/12\/price-bg.png?id=12212) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_row full_width=”stretch_row_content” css=”.vc_custom_1591215026765{margin-bottom: 60px !important;}”][vc_column width=”1\/4″][vc_column_text] Awarded by Acad\u00e8mia Catalana de gastronomia. [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_column_text] Awarded in Girona by\u00a0El Peri\u00f3dico during the F\u00f2rum Gastron\u00f2mic [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_column_text] Book write by Dani Lechuga, RBA [\/vc_column_text][\/vc_column][vc_column width=”1\/4″][vc_column_text] People say we have the best meat dish in town #Barcelona #SagradaFamilia [\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_section theme_section=”ltx-banners-grid” el_id=”options-cta”][vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” el_id=”banner-carta-emportar”][vc_column bg_overlay=”black” text_align=”right” css=”.vc_custom_1590710648639{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2020\/05\/steak-tartar.jpg?id=12573) !important;background-position: center !important;background-repeat: no-repeat […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bardeni.es\/en\/\" \/>\n<meta property=\"og:site_name\" content=\"Bardeni el Meatbar\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-20T08:58:55+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.bardeni.es\\\/en\\\/\",\"url\":\"https:\\\/\\\/www.bardeni.es\\\/en\\\/\",\"name\":\"Home - 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