Fishology Restaurant

Most people think they know seafood. You pull it out of the water, you throw it on a plancha with some olive oil and lemon, and you call it a day. That’s fine. It’s honest. But at Fishology, Riccardo Radice and Giulia Taccetti are doing something much more provocative, much more visceral, and frankly, a lot more interesting. They aren't just cooking fish; they’re interrogating it. Located on a relatively quiet stretch of Carrer de la Diputació in the Eixample, this isn't your typical Mediterranean blue-and-white tourist trap. It’s a temple to the funk, the texture, and the untapped potential of the sea.

Walk in and the first thing you might notice isn't the smell of frying garlic, but the sight of the dry-aging fridge. It looks like a high-end butcher’s locker, but instead of sides of beef, you’ve got massive sea bass and meaty loins of tuna hanging in a controlled state of suspended animation. This is the heart of the operation. By dry-aging the fish, they strip away the excess moisture, concentrating the fats and the sugars until the flavor profile shifts from 'fresh' to 'profound.' It’s a protein rush that hits you right in the lizard brain.

The real star here, the thing that makes Fishology one of the best seafood restaurants in Barcelona, is their 'Embutidos de Mar'—fish charcuterie. Imagine a sobrasada, that fatty, paprika-heavy Balearic pork spread, but made entirely from fish. It’s rich, it’s smoky, and it messes with your head in the best way possible. They do a fish 'fuet' that would confuse a lifelong Catalan butcher and a pastrami made of tuna that defies logic. It’s not a gimmick. It’s a masterclass in technique and a middle finger to the idea that seafood has to be delicate and light. This is heavy, soulful food.

If you’re smart, you’ll go for the 'Fishology Experience' tasting menu. It’s a journey through the various stages of their madness. You might encounter a scallop paired with bone marrow—a fatty, briny collision that feels like a punch to the gut—or sea urchin that tastes like a cold slap of Atlantic surf. The wine pairing is equally thoughtful, leaning into the saline whites and funky sherries that can stand up to the intensity of the aged proteins. They aren't playing it safe here. They’re looking for the edge.

The space itself is minimalist, almost clinical, which is exactly what you want when the food is this loud. There’s no clutter, no fake fishing nets hanging from the ceiling, just a focused environment where the craft is the only thing that matters. The service is professional but carries that quiet intensity of people who know they’re doing something special. They’ll explain the aging process, the curing times, and the provenance of the catch without the usual rehearsed script of a corporate steakhouse.

Is it for everyone? Absolutely not. If you want a massive plate of fried calamari and a pitcher of sugary sangria, stay near the beach and leave the table for someone else. Fishology is for the nerds, the adventurers, and the people who want to see how far a single ingredient can be pushed before it breaks. It’s a reminder that even in a city as obsessed with food as Barcelona, there are still new stories to be told about the ocean. It’s raw, it’s honest, and it’s one of the most exciting things happening in the Eixample right now.