{"id":12996,"date":"2019-01-30T20:21:33","date_gmt":"2019-01-30T20:21:33","guid":{"rendered":"https:\/\/www.bardeni.es\/home\/"},"modified":"2026-03-20T09:57:38","modified_gmt":"2026-03-20T08:57:38","slug":"home","status":"publish","type":"page","link":"https:\/\/www.bardeni.es\/es\/","title":{"rendered":"Home"},"content":{"rendered":"

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Dani Lechuga<\/h6>

BARDENI el meatbar<\/h1><\/div>
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[vc_column_text]\u00bbDesde 2005 somos un negocio familiar, muy personal, que vamos adaptando en horarios y funcionamiento para tener conciliaci\u00f3n familiar, m\u00e1s all\u00e1 del trabajo. Les patrons sont toujours au front.\u00bb <\/em>\u00a0Dani Lechuga[\/vc_column_text]<\/div><\/div>
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\n\tTAKE AWAY<\/a><\/div>
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Dani Lechuga<\/h6>

BARDENI el meatbar<\/h1><\/div>
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Desde 2005
\nOtra manera de tratar la carne<\/span><\/p>\n

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Abiertos los mediod\u00edas de Lunes a S\u00e1bado y las noches de Jueves y Viernes <\/span>
\nDisponibles las reservas online.
\nY tambi\u00e9n TAKE AWAY con el servicio de recogida en el local.
\n\u00a1Muchas gracias!<\/h5><\/div>
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Dani Lechuga<\/h3>\n

Premio al Tratamiento de la carne 2024 \/ Cocinero del a\u00f1o 2011 \/ Cocinero joven 2010<\/h5>\n

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quienes somos<\/h6>

Bardeni - Caldeni<\/h2><\/div>[vc_column_text]Formado por DANI LECHUGA (Cuiner de l\u2019any 2011 y Cuiner jove 2010), su mujer Mar\u00eda Luisa y sus fieles cocineros V\u00edctor y Jorge.<\/p>\n

Llevamos m\u00e1s de 20 a\u00f1os con nuestro proyecto que vamos adaptando constantemente a los nuevos tiempos.<\/p>\n

BARDENI, el meatbar, es un espacio especializado en carnes. En un local con interiorismo de L\u00e1zaro Rosa Viol\u00e1n<\/a>. Un lugar informal, \u201csin cors\u00e9\u201d, con buen ambiente. No disponemos de servicio de sobremesa, ni licores ni destilados.<\/p>\n

Si les parecemos amables, simp\u00e1ticos y educados es porque usted es amable, simp\u00e1tico y\/o educado… Muchas gracias por serlo…[\/vc_column_text]

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Cocinero joven 2010<\/h4><\/div>[vc_column_text]<\/p>\n

Otorgado por la Academia Catalana de gastronom\u00eda.<\/span><\/p>\n

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Cocinero del a\u00f1o 2011<\/h4><\/div>[vc_column_text]<\/p>\n
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Otorgado en Girona por El Peri\u00f3dico durante el 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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Libro escrito por Dani Lechuga, editado per RBA.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Dedicado al mundo de la carne<\/h4><\/div>[vc_column_text]<\/p>\n
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Dicen que tiene el mejor plato de carne de la ciudad #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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Para llevar a casa<\/h2><\/div>[vc_column_text]<\/p>\n

La mejor selecci\u00f3n para llevar
\ny disfrutarlo en casa.<\/span><\/h4>\n

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\n\tTAKE AWAY<\/a><\/div>
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Nuestra carta<\/h2><\/div>[vc_column_text]<\/p>\n

Ofrecemos una carta con platos y sugerencias del d\u00eda
\nespecializados en las carnes.<\/span><\/h4>\n

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\n\tCARTA BARDENI<\/a><\/div><\/div><\/div>[\/vc_column][\/vc_row][\/vc_section][vc_section full_width=\u00bbstretch_row\u00bb bg_color_select=\u00bbblack\u00bb bg_overlay=\u00bbblack\u00bb bg_parallax=\u00bbparallax\u00bb bg_parallax_value=\u00bb0.1″ bg_pos=\u00bbcenter-top\u00bb theme_section=\u00bbdisplaced-top\u00bb css=\u00bb.vc_custom_1590708922625{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2020\/05\/bardeni-entrada.jpg?id=12480) !important;}\u00bb el_class=\u00bbltx-testimonials-overflow\u00bb el_id=\u00bbpremsa\u00bb][vc_row full_width=\u00bbstretch_row_content\u00bb theme_section=\u00bbdisplaced-top\u00bb][vc_column]
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lo que dicen de nosotros<\/h6>

Prensa<\/h2><\/a><\/div>
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Bardeni<\/p><\/div>

23 de marzo de 2025<\/div>
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Encantadisimo<\/div><\/div>\n<\/div>
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Un chef fuera de la norma<\/p><\/div>

30 de julio de 2018<\/div>
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El Correo (David de Jorge)<\/div><\/div>\n<\/div>
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Bardeni. Otro imprescindible en BCN<\/p><\/div>

15 de abril de 2018<\/div>
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3 a taula<\/div><\/div>\n<\/div>
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La carne tiene nuevas reglas<\/p><\/div>

8 de abril de 2018<\/div>
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Guia Repsol<\/div><\/div>\n<\/div>
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Bardeni: el boxeador ha aprendido a bailar<\/p><\/div>

26 de junio de 2017<\/div>
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On Barcelona (Pau Aren\u00f3s)<\/div><\/div>\n<\/div>
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Bardeni, carne en alto grado<\/p><\/div>

18 de abril de 2017<\/div>
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Bon Viveur<\/div><\/div>\n<\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][\/vc_section][vc_section][vc_row][vc_column]
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\n\tVer m\u00e1s recortes de prensa<\/a><\/div>[\/vc_column][\/vc_row][\/vc_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb bg_color_select=\u00bbblack\u00bb theme_section=\u00bbdisplaced-top\u00bb][vc_column][\/vc_column][\/vc_row][vc_section full_width=\u00bbstretch_row\u00bb text_align=\u00bbcenter-sm-ms\u00bb][vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb equal_height=\u00bbyes\u00bb bg_color_select=\u00bbgray\u00bb][vc_column css=\u00bb.vc_custom_1590702701129{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/12\/black-waves.png?id=12152) !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-7″][vc_empty_space][\/vc_column][vc_column width=\u00bb1\/2″ theme_section=\u00bbltx-mouse-move\u00bb css=\u00bb.vc_custom_1684832290075{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2023\/05\/puerta-bardeni-1.jpg?id=17705) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-5″][\/vc_column][\/vc_row][\/vc_section][vc_section full_width=\u00bbstretch_row\u00bb text_align=\u00bbcenter-sm-ms\u00bb el_id=\u00bbqui-som-home\u00bb][vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb equal_height=\u00bbyes\u00bb bg_color_select=\u00bbgray\u00bb][vc_column width=\u00bb1\/2″ theme_section=\u00bbltx-mouse-move\u00bb css=\u00bb.vc_custom_1593625626416{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-5 vc_col-xs-12″][vc_single_image image=\u00bb18210″ img_size=\u00bblarge\u00bb css_animation=\u00bbfadeInLeft\u00bb][vc_column_text] Dani Lechuga Premio al Tratamiento de la carne 2024 \/ Cocinero del a\u00f1o 2011 \/ Cocinero joven 2010 [\/vc_column_text][\/vc_column][vc_column bg_color_select=\u00bbgray\u00bb css=\u00bb.vc_custom_1574702720696{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/11\/meat_BG_lines_big-005.png?id=11438) !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-7″][\/vc_column][\/vc_row][\/vc_section][vc_section text_align=\u00bbcenter\u00bb css=\u00bb.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;}\u00bb][vc_row full_width=\u00bbstretch_row_content\u00bb css=\u00bb.vc_custom_1591215026765{margin-bottom: 60px !important;}\u00bb][vc_column width=\u00bb1\/4″][vc_column_text] Otorgado por la Academia Catalana de gastronom\u00eda. [\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/4″][vc_column_text] Otorgado en Girona por El Peri\u00f3dico durante el F\u00f2rum Gastron\u00f2mic [\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/4″][vc_column_text] Libro escrito por Dani Lechuga, editado per RBA. [\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/4″][vc_column_text] Dicen que tiene el mejor plato de carne de la ciudad #Barcelona #SagradaFamilia [\/vc_column_text][\/vc_column][\/vc_row][\/vc_section][vc_section theme_section=\u00bbltx-banners-grid\u00bb el_id=\u00bboptions-cta\u00bb][vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb el_id=\u00bbbanner-carta-emportar\u00bb][vc_column bg_overlay=\u00bbblack\u00bb […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"spay_email":""},"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\/es\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\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=\u00bbstretch_row_content_no_spaces\u00bb bg_color_select=\u00bbblack\u00bb theme_section=\u00bbdisplaced-top\u00bb][vc_column][\/vc_column][\/vc_row][vc_section full_width=\u00bbstretch_row\u00bb text_align=\u00bbcenter-sm-ms\u00bb][vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb equal_height=\u00bbyes\u00bb bg_color_select=\u00bbgray\u00bb][vc_column css=\u00bb.vc_custom_1590702701129{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/12\/black-waves.png?id=12152) !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-7″][vc_empty_space][\/vc_column][vc_column width=\u00bb1\/2″ theme_section=\u00bbltx-mouse-move\u00bb css=\u00bb.vc_custom_1684832290075{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2023\/05\/puerta-bardeni-1.jpg?id=17705) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-5″][\/vc_column][\/vc_row][\/vc_section][vc_section full_width=\u00bbstretch_row\u00bb text_align=\u00bbcenter-sm-ms\u00bb el_id=\u00bbqui-som-home\u00bb][vc_row full_width=\u00bbstretch_row_content_no_spaces\u00bb equal_height=\u00bbyes\u00bb bg_color_select=\u00bbgray\u00bb][vc_column width=\u00bb1\/2″ theme_section=\u00bbltx-mouse-move\u00bb css=\u00bb.vc_custom_1593625626416{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-5 vc_col-xs-12″][vc_single_image image=\u00bb18210″ img_size=\u00bblarge\u00bb css_animation=\u00bbfadeInLeft\u00bb][vc_column_text] Dani Lechuga Premio al Tratamiento de la carne 2024 \/ Cocinero del a\u00f1o 2011 \/ Cocinero joven 2010 [\/vc_column_text][\/vc_column][vc_column bg_color_select=\u00bbgray\u00bb css=\u00bb.vc_custom_1574702720696{background-image: url(https:\/\/www.bardeni.es\/wp-content\/uploads\/2019\/11\/meat_BG_lines_big-005.png?id=11438) !important;}\u00bb offset=\u00bbvc_col-lg-6 vc_col-md-7″][\/vc_column][\/vc_row][\/vc_section][vc_section text_align=\u00bbcenter\u00bb css=\u00bb.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;}\u00bb][vc_row full_width=\u00bbstretch_row_content\u00bb css=\u00bb.vc_custom_1591215026765{margin-bottom: 60px !important;}\u00bb][vc_column width=\u00bb1\/4″][vc_column_text] Otorgado por la Academia Catalana de gastronom\u00eda. [\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/4″][vc_column_text] Otorgado en Girona por El Peri\u00f3dico durante el F\u00f2rum Gastron\u00f2mic [\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/4″][vc_column_text] Libro escrito por Dani Lechuga, editado per RBA. 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