If you're celiac and you've spent any time hunting for safe dinners in Barcelona, you already know the rough hierarchy: fine dining is usually safe (because the chef cares), tapas bars are usually risky (because the fryer is shared), and pizzerias are a coin flip. But there's one cuisine that almost every celiac sleeps on, and it's the one that should be at the top of the list: the steakhouse. A proper asador, parrilla, or Basque-style txuleta restaurant is built around a single cooking technique — meat on fire — and that technique is naturally gluten-free. There's no flour-thickened gravy, no breadcrumb-coated chicken, no shared fryer, no béchamel. The sauce is chimichurri (parsley, garlic, olive oil, vinegar — GF). The seasoning is salt. The side is grilled vegetables or a green salad. For a celiac, a great steakhouse is the closest thing to a no-thought-required safe dinner that exists in this city. This guide covers 8 of Barcelona's best — Argentinian parrillas, Basque-style asadors, dry-aged temples, and the new-wave neighbourhood grills — every one of them verified for celiac handling, with details on the cuts, the sides, the chimichurri, and the bread basket question (always ask). Pair this with our fine dining guide, date night guide, and wine bar guide for a full week of safe, serious dinners.

1. Patagonia Beef & Wine — The Argentinian Classic with a Real GF Menu and a Sommelier Who Gets It

Patagonia Beef & Wine on Gran Via has been the gold-standard Argentinian steakhouse in Barcelona for over a decade, and for celiacs it's the easiest recommendation in the city. The dining room is exactly what you want from a parrilla — dark wood, leather banquettes, an open grill at the back, a wall of Argentinian Malbec — and the menu has a clearly marked sin gluten section that covers every cut on the wood-fired parrilla. The kitchen is run by an Argentinian chef trained in Buenos Aires, and the staff understand that celiac is not a preference — they'll flag it through to the grill cook and bring you a separate breadboard with GF bread sourced from a city bakery.

The order: start with provoleta (a thick disc of provolone grilled until the inside melts and the outside crisps, dressed with oregano and chilli flakes — naturally GF, but ask them not to serve it with the standard bread), empanadas de carne (a small number of restaurants in the city make a corn-flour empanada — Patagonia is one of them, but you must order the GF version specifically, confirmed at booking). Move to the main event: bife de chorizo (sirloin strip, 400g, the benchmark Argentinian cut), ojo de bife (ribeye, marbled and intense), or the more interesting entraña (skirt steak — thin, fast-cooked, deeply beefy). Every cut comes with chimichurri verde (parsley, oregano, garlic, olive oil, red wine vinegar, chilli — naturally GF and made in-house) and salsa criolla (chopped tomato, onion, pepper, olive oil — also GF). Sides: grilled vegetables, baked potato, or a simple green salad — all GF. The wine list is 200+ Argentinian bottles deep, and a Malbec from Mendoza with a wood-grilled ribeye is one of the great cheap pleasures of Barcelona dining. For more options in this neighbourhood, see our Eixample guide.

📍 Gran Via de les Corts Catalanes, Eixample · Steaks €22–38 · Provoleta €9 · Argentinian wine from €5/glass · Open Mon–Sat 13:00–16:00 & 20:00–00:00 · Sin gluten menu · GF bread on request · Metro: Tetuan (L2) / Girona (L4)

2. Sagardi — The Basque Cider House Where Txuleta Is Religion (and Naturally GF)

Sagardi in El Born is the closest thing Barcelona has to a true Basque sidrería — a cider house where the meat is the entire point and tradition dictates that you eat exactly three things: bacalao tortilla, txuleta, and Idiazabal cheese with quince paste and walnuts. For celiacs this is almost too good to be true: the tortilla is naturally GF (egg, salt-cod, olive oil — no flour in a proper Basque tortilla), the txuleta (an aged rib steak from old dairy cows, grilled over oak embers and finished with coarse salt) is just meat, and the cheese course has no gluten anywhere near it. Skip the cider if you want to be cautious — sidra is fermented apple juice and should be naturally GF, but some commercial brands add wheat-based fining agents; ask for an organic / unfiltered cider or order wine instead. The pintxos bar at the entrance is risky (shared bread, shared toothpicks, lots of cross-contact); go straight to the dining room and order from the kitchen.

The order: txuleta de vaca vieja (the showpiece — aged rib steak, served sliced, with coarse salt and a wedge of grilled green pepper; ask for it poco hecho, rare, which is how Basques eat it), pimientos de Gernika (small green peppers from the Basque country, blistered in oil and sprinkled with salt — GF and addictive), espárragos blancos de Navarra (white asparagus from Navarra, served cold with a simple vinaigrette — GF), and the tabla de quesos vascos (Idiazabal sheep's-milk cheese, with quince paste and walnuts — GF). The bread basket here is good but dangerous; ask the waiter to remove it from the table entirely so it isn't sliced near your food. The wine list leans Riojan and Basque txakoli — a glass of cold txakoli with the txuleta is the order. Sagardi is steps from the restaurants in our Born and Gothic Quarter guide.

📍 Carrer de l'Argenteria, El Born · Txuleta €58/kg (serves 2) · Pintxos €2–4 each (skip these for safety) · Wines €4–8/glass · Open daily 13:00–00:00 · Naturally GF main menu · Bring no expectations of the bread basket · Metro: Jaume I (L4)

3. 9 Reinas — A Neighbourhood Argentinian Parrilla That Treats Celiac Disease Seriously

9 Reinas is the kind of restaurant celiacs dream about: a family-run Argentinian parrilla in a quiet pocket of Eixample, where the owner's brother has celiac disease and the kitchen has been built around the assumption that everything that comes off the grill must be safe. The grill itself is dedicated to GF protocols — meat goes on clean grates, the salt and pepper are kept in sealed containers (no cross-contamination from breaded items), and the chimichurri is made fresh every day with verified-GF ingredients. The dining room is small, unfussy, with red-checked tablecloths and Argentinian flags on the walls — it looks exactly like a Buenos Aires neighbourhood spot transplanted to Barcelona, because that's effectively what it is.

The order: chorizo criollo (a coarse-ground Argentinian pork sausage, grilled and served with chimichurri — made in-house with no flour or breadcrumbs, and the version here uses a natural casing rather than the artificial collagen casings that some restaurants use), morcilla (Argentinian blood sausage, naturally GF here — but always confirm, as some morcillas contain breadcrumbs), asado de tira (cross-cut short ribs — fatty, deeply beefy, the cut Argentinians cook longest and slowest), vacío (flank steak — a thinner cut that takes the smoke beautifully), and for the table parrillada para dos (a mixed grill: chorizo, morcilla, vacío, entraña, ribeye, served on a wooden board). Sides: papas a la provenzal (sautéed potatoes with garlic and parsley — GF), ensalada mixta (lettuce, tomato, onion, hard-boiled egg — GF), and puré de calabaza (roasted pumpkin purée — GF). Dessert: flan casero con dulce de leche (homemade flan with caramel sauce — naturally GF and excellent).

📍 Eixample Dret, between Diagonal and Provença · Steaks €18–32 · Parrillada for two €54 · Chimichurri made daily, GF-verified · Owner's brother has celiac disease — they get it · Open Tue–Sun 13:00–16:00 & 20:30–23:30 · Metro: Verdaguer (L4/L5)

4. Asador de Aranda — The Cathedral of Castilian Roast Lamb on Avinguda Tibidabo

Asador de Aranda on Avinguda Tibidabo is one of the most spectacular dining rooms in Barcelona — a Modernist mansion designed in 1903 by Joan Rubió i Bellver (a Gaudí collaborator), with stained-glass windows, a wood-beamed ceiling, and a wood-fired clay oven from Aranda de Duero that is the soul of the restaurant. The cuisine is Castilian roast meat — specifically, lechazo (milk-fed baby lamb, slow-roasted in the clay oven for 90 minutes until the skin crackles and the meat falls off the bone) — and it's almost entirely gluten-free by default. The chef trained in Aranda de Duero, the Castilian wine town where lechazo originated, and the cooking technique hasn't changed in 200 years: salt the lamb, put it in a clay dish with a splash of water, roast in the wood oven, serve with a simple green salad. That's it. No flour, no thickener, no breadcrumbs.

The order: lechazo asado (a quarter of milk-fed lamb — shoulder or leg — served with its own pan juices and a green salad with raw onion; you eat it with your hands, the way it's done in Aranda; naturally GF), morcilla de Burgos (rice-based blood sausage from Burgos — always confirm GF, as morcilla recipes vary, but the version here is the rice-and-onion style which is naturally GF), pimientos asados (roasted red peppers, naturally GF), cordero a la parrilla (grilled lamb chops — for those who don't want a full quarter of roast lamb), and chuletón de buey (a 1kg aged ox rib steak grilled to order, served with coarse salt — naturally GF). The wine list is heavy Ribera del Duero (Aranda is in the heart of Ribera) — a glass of young Tempranillo with the lechazo is the canonical pairing. Avoid the bread course entirely and ask for the dessert menu to be checked against celiac protocols (the leche frita is breaded — don't order it; the natillas and cuajada are naturally GF). For a more central option, see our Catalan and traditional Spanish guide.

📍 Avinguda Tibidabo, Sant Gervasi · Lechazo €30 (quarter lamb) · Chuletón €70 (1kg) · Ribera del Duero from €6/glass · Open Mon–Sat 13:00–16:00 & 20:30–23:30, Sun lunch only · Naturally GF roast cuisine · Tram: Tibidabo (T1) · FGC: Avinguda Tibidabo

5. Bardeni-Caldeni — The Michelin Bib Gourmand Meat Bar Where Every Cut Is Considered

Bardeni-Caldeni in Eixample Dret is a Michelin Bib Gourmand "meat bar" — a casual counter-and-tables spot from chef Dani Lechuga, who also runs the more formal Caldeni next door. The concept is straightforward: great cuts of meat, simply cooked, in tapas-sized portions, so you can order four or five different things and try a cross-section of the world's best beef without committing to a full steak. For celiacs, this is gold — the kitchen is trained in allergen handling (a requirement for Michelin recognition in Spain), the meat preparations are inherently GF (grilled, seared, served with simple sauces), and the staff are unusually good at explaining which dishes are safe and which contain hidden gluten (the breadcrumbed mini-burger, the croquetas) so you can navigate confidently.

The order: tartar de buey (hand-cut beef tartare with capers, mustard, shallots, egg yolk — confirm the mustard is GF here, it is — naturally GF and one of the best tartares in the city), steak tartare con yema curada (a twist on the classic with a salt-cured egg yolk grated on top), carpaccio de vaca vieja (thin-sliced aged beef with Parmigiano and arugula — GF), pluma ibérica a la brasa (Iberian pork shoulder, grilled — naturally GF), steak tartar mini-cone (tartare served in a cone — ask for the GF version, which uses a corn-based shell or is served in a small bowl), and solomillo de Wagyu (Wagyu beef tenderloin — the splurge order, served with sea salt and a single GF sauce). Skip the mini-burger (breaded brioche, contains gluten) and the croquetas (always wheat-based). Wine list is short and serious — mostly Spanish, with a few French and Italian outliers. Bardeni gets booked up — reserve a week ahead.

📍 Carrer de València, Eixample Dret · Tapas €6–18 · Wagyu €28/portion · Wine from €5/glass · Michelin Bib Gourmand · Open Tue–Sat 13:00–15:30 & 20:00–23:00 · GF tartare, carpaccio, grilled cuts · Reserve ahead · Metro: Verdaguer (L4/L5)

6. La Pampa Argentina — A Plaça Reial Parrilla That's Surprisingly Celiac-Aware

La Pampa Argentina, just off Plaça Reial in the Gothic Quarter, gets dismissed by some Barcelona locals as a tourist trap (the location alone earns it that label), but for celiacs it's worth a serious second look. The kitchen is run by Argentinian expatriates who learned about celiac disease the hard way — through a family member's diagnosis — and the staff have been trained to handle allergens with real care. The chimichurri is made in-house and stored separately from any flour-based products; the grill has a designated GF zone; and the kitchen will plate your meal independently so nothing touches the bread or the breaded items prepared for other tables.

The order: provoleta a la parrilla (grilled provolone — confirm the dish it's served on hasn't held bread previously), chorizo argentino (Argentinian sausage, naturally GF — the casing is natural, the meat has no breadcrumbs), bife ancho (rib-eye steak, 350g, marbled and well-aged), bife de lomo (filet mignon — leaner, more tender, the cut for those who don't want fat), and parrillada mixta (mixed grill — choose meats only, skip the morcilla unless you've confirmed it's GF). Sides: papas asadas (roasted potatoes — confirm they're cooked in a separate fryer or roasted, not deep-fried in shared oil; here they're oven-roasted, so safe), ensalada criolla (tomato, onion, pepper — GF), and champiñones a la plancha (grilled mushrooms — GF). Dessert: panqueque con dulce de leche contains gluten (pancake is wheat-based), so finish with flan con dulce de leche instead (naturally GF). Wine: Argentinian Malbec from Mendoza, the only correct choice. For more Gothic Quarter dining, see our Born & Gothic Quarter guide.

📍 Off Plaça Reial, Gothic Quarter · Steaks €19–34 · Parrillada for two €48 · Malbec from €5/glass · Open daily 12:00–00:00 · GF zone on grill · Skip the morcilla unless confirmed · Metro: Liceu (L3) / Drassanes (L3)

7. Etxeko Ibaiganeko — Basque-Country Beef Aged 90+ Days in the Heart of Sant Gervasi

Etxeko Ibaiganeko (translated loosely as "the Ibaiganeko family home") is a Basque-Country-style asador in upper Sant Gervasi run by chef Aitor Olabegoia, who sources his beef directly from old dairy cows in the Basque country and ages it for 90+ days in a glass-walled aging chamber visible from the dining room. The cuisine is austere and serious in the best Basque way: meat, fire, salt, time. Almost nothing on the menu contains gluten, the kitchen is trained in allergen handling, and the chef will personally walk you through the menu if you let the staff know at booking that you're celiac. The dining room is minimalist — concrete floors, oak tables, a single Basque painting on the wall — and the focus is entirely on the food.

The order: start with jamón ibérico de bellota 5J (acorn-fed Iberian ham, 36-month cured, served with a single drizzle of olive oil — naturally GF), anchoas del Cantábrico (Cantabrian anchovies, salt-cured for 18+ months, served on a plate with a wedge of butter and a separate dish of GF crackers — confirm the crackers are GF, they are here), txangurro a la donostiarra (San Sebastian–style spider crab — confirm the binder is bread-free; the version here uses egg yolk and cream, no breadcrumbs), then the main: txuleta de vaca vieja (aged rib steak from old dairy cows, grilled over oak, served sliced with coarse salt — the showpiece, and 100% naturally GF). For sides: pimientos del piquillo (small red peppers from Lodosa — GF), espárragos a la plancha (grilled white asparagus — GF), and endivias con anchoas (endives with anchovies and walnuts — GF). Wine list is 90% Spanish with a focus on Rioja, Ribera del Duero, and txakoli — the txakoli is the right choice with the txuleta. Etxeko is a special-occasion restaurant — expect €80–120 per person with wine. Also see our Sarrià-Sant Gervasi guide and fine dining guide.

📍 Sant Gervasi, near Plaça Bonanova · Txuleta €72/kg (serves 2) · Jamón 5J €32 · Wines €6–25/glass · 90-day dry-aged beef · Open Tue–Sat 13:30–15:30 & 20:30–23:30 · Allergen training in kitchen · FGC: Plaça Molina / Sant Gervasi

8. Lomo Alto — The Glass-Walled Aging Room, the All-Spanish Beef Sourcing, and the Best Steak Tasting Menu in Barcelona

Lomo Alto on Avinguda Diagonal is the most ambitious steakhouse in Barcelona — a two-floor temple to beef, with a glass-walled aging room on the ground floor (90 to 150 days of dry-aging on display) and a formal dining room upstairs. The chef is obsessed with Spanish heritage breeds — vaca rubia gallega, vaca vieja, retinta, morucha — and sources every cut from small ranchers in Galicia, Castile, and the Basque Country. For celiacs, Lomo Alto is a quietly exceptional choice: the kitchen has formal allergen protocols, the staff are extensively trained, and almost every dish on the menu is naturally gluten-free or trivially adapted. The chef takes celiac requests as a professional challenge — flag it at booking and they'll prepare a tasting menu specifically for you.

The order, if you go à la carte: tartar de vaca rubia gallega (hand-cut tartare from a single old dairy cow, dressed with mustard, shallots, capers, egg yolk — confirm the mustard, it's GF here — and served with a side of GF crackers; this is the best tartare in Barcelona), steak carpaccio with Idiazabal and olive oil (paper-thin slices of aged ribeye with grated Basque sheep's cheese — GF), tuétano asado (roasted bone marrow, scooped onto a slice of GF bread the kitchen will prepare — confirm with the waiter), then the main: chuletón de vaca vieja (1.2kg dry-aged rib steak from an old dairy cow, grilled over oak, sliced tableside, served with coarse salt and grilled padrón peppers — naturally GF). For sides: patatas asadas con romero (oven-roasted potatoes with rosemary — GF), espinacas con piñones y pasas (sautéed spinach with pine nuts and raisins — GF), and ensalada de tomate raf (raf tomato with anchovies and olive oil — GF). The tasting menu (around €110, ask for the celiac adaptation when booking) is a five-course tour of Spanish beef and is the move if you want to commit to the full Lomo Alto experience. Wine list is one of the most serious in the city — 600+ bottles, mostly Spanish, with a sommelier who'll pair every course. Reserve three weeks ahead.

📍 Avinguda Diagonal, Eixample · Steaks €38–95 · Tasting menu ~€110 · Wines €6–60/glass · Glass-walled aging room · Open Tue–Sat 13:30–15:30 & 20:30–23:30 · Formal allergen protocols · Reserve 3 weeks ahead · Metro: Diagonal (L3/L5) / Verdaguer (L4/L5)

Why Steakhouses Are Actually One of the Safest Cuisines for Celiacs

This is a point worth labouring because most celiacs miss it: a properly run steakhouse is one of the lowest-risk restaurants you can eat at in Barcelona. The reasons are structural:

• The cooking technique is naturally GF. Meat over fire, with salt — no flour, no thickener, no breadcrumb coating, no batter, no béchamel. The technique itself is one of the oldest in the world and predates the use of wheat flour in cooking by millennia.
• The sauces are GF. Chimichurri (parsley, garlic, olive oil, vinegar, chilli, oregano) is universally GF. Salsa criolla (chopped tomato, onion, pepper, olive oil) is GF. A Basque salsa verde for hake or txuleta is GF. The classic Castilian roast meat is served with its own pan juices — no flour-thickened gravy.
• The cross-contamination surface is small. A steakhouse grill is hot, fast-moving, and well-cleaned between services. The biggest risk is the bread basket (always present, often pre-sliced near other food) and the breaded sides (croquetas, breaded mini-burgers) — both easily avoided by asking.
• The chef cares about the meat, not the flour. The whole identity of a steakhouse is built around the quality of the beef and the precision of the grill. Cross-contamination from gluten is a side issue the kitchen will usually take seriously when flagged, because the kitchen is already organised around minimising contact between proteins and starches.
• The sides are GF by default. Grilled vegetables. Baked or roasted potatoes. Green salad with vinaigrette. Sautéed mushrooms. Grilled padrón peppers. The default sides at every steakhouse in this guide are naturally GF — you don't have to ask for substitutions, you just have to skip the bread.

What to Order and What to Avoid at a Barcelona Steakhouse (Celiac Survival Guide)

• Order: any unbreaded grilled cut. Bife de chorizo, entraña, ojo de bife, chuletón, txuleta, vacío, asado de tira, pluma ibérica, presa ibérica, lomo, solomillo. All naturally GF.
• Order: chimichurri, salsa criolla, salsa verde, pan juices, coarse salt. All GF.
• Order: grilled or roasted vegetables, green salad, baked potato, padrón peppers, sautéed spinach, mushrooms. All GF.
• Order: provoleta, jamón ibérico, anchoas, hard cheese with quince paste, hand-cut tartare. All naturally GF — but ask about mustard and any "secret sauce."
• Avoid: anything described as rebozado, empanado, crujiente, frito en aceite. All breaded or flour-coated. The breaded mini-burger, the croquetas, the fried calamari, the Milanese.
• Avoid: morcilla unless confirmed GF. Spanish blood sausage recipes vary — some use rice (GF), some use breadcrumbs (not GF). Always ask.
• Avoid: pre-made chimichurri or "house sauce" from a jar. Most steakhouses make chimichurri fresh; some don't. If the chimichurri is from a jar, check the label for wheat or barley.
• Avoid: the bread basket on the table. Even if you don't eat it, having it on the table means crumbs near your food. Ask the waiter to remove it.
• Ask: about the dessert. Flan, natillas, panna cotta, helado — usually GF. Leche frita, tarta de Santiago made traditional way (almond, no flour — GF), tiramisu (contains gluten in the savoyardi — not GF), brownie (flour-based, not GF unless specifically GF). When in doubt, finish with cheese.
• Use the language. "Soy celíaco — ¿la carne se cocina en una zona separada de la parrilla?" — "I'm celiac — is the meat cooked on a separate zone of the grill?" This question alone signals to the kitchen that you understand cross-contamination and need real care, not just allergen-free ingredients.

Naturally Gluten-Free Sides You Can Order at Almost Any Asador in Barcelona

If you're at a steakhouse not in this guide and need to navigate the side menu confidently, these dishes are nearly universally GF in Spanish and Argentinian grills — but always confirm with the kitchen:

• Patatas asadas / al horno — oven-roasted potatoes, usually just potato, olive oil, salt, and herbs.
• Espárragos a la plancha — grilled asparagus, white or green, with olive oil and salt.
• Champiñones al ajillo — sautéed mushrooms with garlic and parsley.
• Ensalada mixta — basic mixed salad: lettuce, tomato, onion, sometimes egg or tuna; dressed with olive oil and vinegar (avoid pre-made "vinagretas" from a jar — always ask).
• Pimientos de Padrón — small green peppers blistered in oil and salted (a Spanish classic; naturally GF; one of the great steakhouse appetisers).
• Pimientos del piquillo — small red peppers from Lodosa, roasted and peeled; served with olive oil and salt.
• Tomate raf con aceite y sal — sliced raf tomato with olive oil and salt — the simplest and most underrated side in Spain.
• Verduras a la parrilla — mixed grilled vegetables (peppers, courgette, aubergine, onion) with olive oil.
• Espinacas con piñones y pasas — sautéed spinach with pine nuts and raisins; a Catalan classic.
• Endivias con queso azul / con anchoas — endives with blue cheese or anchovies; cold, naturally GF.

The Argentinian Parrilla vs. the Spanish Asador vs. the Basque Sidrería

Barcelona has three distinct steakhouse traditions, and the differences matter for both the experience and the gluten-free strategy:

• Argentinian parrilla — a long, charcoal-or-wood-fired grill cooking multiple cuts at different heights and intensities. Cuts are smaller, faster-cooked, and served with chimichurri. The whole table often shares a parrillada (mixed grill). Celiac-friendly because nothing is flour-coated and the sauces are simple. Patagonia, 9 Reinas, and La Pampa fall into this category.
• Spanish (Castilian/Galician) asador — a wood-fired clay oven (Castilian) or a heavy plancha/parrilla (Galician). The signature is large cuts: a whole roast lamb (lechazo) in Castile, a 1kg chuletón in Galicia. Cooking is slower, the meat is the headline, the sides are minimal. Asador de Aranda and Lomo Alto are the canonical examples in Barcelona.
• Basque sidrería / asador — an austere room with an oak-fired grill, a glass of cold cider or txakoli, and a strict order: tortilla, txuleta, cheese with quince and walnuts. The meat is from very old dairy cows and the flavour is deeply mineral and gamey. Sagardi and Etxeko Ibaiganeko represent this tradition. For celiacs, the Basque approach is the simplest of all — the menu is short and almost everything on it is naturally GF.

The Steakhouse Strategy: Why Beef Is the Default When You're Tired of Cross-Examining Menus

Living celiac in Barcelona requires constant decisions — every restaurant menu becomes a small interrogation, every waiter a translator, every meal a small act of trust. The steakhouse is the rest stop on that road. After a week of asking whether the croqueta filling contains flour and whether the paella stock is wheat-thickened and whether the brunch pancakes can be made GF, you can walk into any of the eight restaurants in this guide, order a steak and a glass of wine, and not have to think. The food will be naturally safe. The wine list will be naturally safe. The chimichurri will be naturally safe. The salad will be naturally safe. The flan for dessert will be naturally safe.

For celiac travellers, this is the play to know: when in doubt, find a serious asador, order a grilled cut and a green salad, and exhale. It's the lowest-effort, highest-reward dinner in this city. And it pairs beautifully with the rest of what Catalonia does well: a glass of Priorat or Ribera del Duero, a slow tableside service, an empty hour on a Tuesday night. For more confidence-building options, explore our paella and seafood guide, traditional Catalan guide, fine dining guide, and the interactive map of every gluten-free restaurant in Barcelona. The grill never goes out of style — and for a celiac, it never stopped being safe.