Xerta Restaurant in Barcelona is celebrating its tenth anniversary, continuing its mission to bring the unique produce and flavours of Catalonia's Terres de l'Ebre region to the capital. Located at the Ohla Eixample hotel on Còrsega, 289, the restaurant was founded by brothers Joaquim and Fran López in partnership with hotelier Benet Ferrer.
The restaurant's menus are built around ingredients such as prawns from La Ràpita, razor clams from Punta de la Banya, Delta oysters, sea nettles, and wild sea bass. These products highlight the rich biodiversity of the Ebro Delta, offering diners a taste of the area's distinct culinary heritage.
A Decade of Culinary Evolution
While Fran López initially led the kitchen, he later stepped back to focus on the family's other restaurant, Villa Retiro, in Xerta. The kitchen is now run by Mexican chef José Guadalupe, who prepares a variety of rice dishes. These include rice with sea nettles, black rice with red prawns, duck rice, and prawn rice.
Guadalupe started at Xerta eight years ago as an intern. "I came for three months and it's been almost nine years now," he told reporters. "I've spent many periods in the Delta. I've burnt many rice dishes until I discovered their secrets. Now the rice speaks to me and tells me when it's ready." These rice dishes are served in a recreation of a traditional fishing hut, which Joaquim López explained is "a tribute to the farmers and fishermen of the area."
Beyond Rice: The Delta's Rich Offerings
Although the Ebro Delta's gastronomic culture is often associated with rice, the restaurant owner insists the region's culinary wealth extends further. "Here you can taste 'caixetes del delta', a mollusc with an intense and exclusive flavour," López said. "We also have tuna, eel, waterfowl, and river fish that are not found on Barcelona restaurant menus."
These products form a strong gastronomic proposal. López noted that the old idea of hotels not having good food has long been overcome. "Today there are many good restaurants inside hotels, and they are another asset for clients," he added.
Michelin Star Aspirations
Xerta earned its first Michelin star six months after opening, but lost it two years ago in 2024. López stated he is not obsessed with this. "We continue to pursue making the diner happy in our home," he explained. "We are recommended in the Guide, and if we are lucky enough to recover the star, then it is welcome."
The López brothers represent the fourth generation of a family that began with a roadside bar on the N-340. In homage to this hospitality past, Xerta's menu concludes with petit fours served on marble pieces from the bar of that original establishment. The restaurant continues to focus on its core mission, bringing the unique flavours of the Terres de l'Ebre to Barcelona diners.
