Grilled octopus with “revolconas” potatoes

Shrimps with garlic

Breaded chicken stripes, veggies & soy sauce

Duck"bomb", fine herbs oil and pickled onion

Tequeños(cheesse fingers) with a creamy dip sauce

Cod fritters with beetroot mayonnaise

Aubergine dices, sugar cane honey and lime

Padrón oeppers with "de la vera" salt

Red tuna tataki, guacamole and yucca

Scallops and octopus ceviche with platain chips

Shrimps with garlic


Baby squid, Iberian ham or spinach & pine nuts croquettes

Acorn Iberian ham & tomato bread

Anchoives in thyme oil, tomato pesto

Meat, corn or dry tomato & mozzarella cheese Argentinian empanada

Grilled provolone cheese with garlic bread and rosemary

Grilled provolone cheese with cherry tomato and pesto sauce

"Boquerones" in vinegar with lime essence

Squid in Andalusian style with Peruvian chili sauce

Patatas bravas “El Foro” style
Fried potatoes with rocoto mayonnaise

Grilles vegetable

Fried chicken with reduction of vegetables and soy sauce

Grilled argentinian sausages

Grilled black pudding onion

Grilled veal gizzards

Hummus trio platain chips


Burrata and papaya salad
Spinach, crushed almond, braised pepper, pumpkin, burrata

Calamari and crudités salad
Chickpeas, celery, carrot, broccoli, cucumber, bell pepper, vine tomato, pomegranate & soy vinaigrette

Dices of feta cheese, cucumber, avocado, red onion, vine tomato, watermelon and Kalamata olives

Quinoa an prawns salad
Quinoa, avocado, pico de gallo, prawns, orange, soy vinaigrette and sesame, strawberries and dill oil

Tomatoes salad with tunna belly
Tomatoes… from Barbastro, Kumato, Dehydrated, Cherrys (natural and confit), “olivada” & “piparras”

Mix salad El Foro style
Cucumber, roman lettuce, red and tender onion, radish, grated egg, corn and his vinaigrette

Home-made pastas

White truffle ravioli


Pumpkin gnocci

Beef ravioli

Spinach and ricotta ravioli

All our pastas are fresh and home-made

Our sauces:
POMODORO E BASÍLICO: natural tomato, garlic and basil
BOLOGNESA: Ground beef, tomato, onion, carrot and celery
PESTO: Pine nut kernels, basil, garlic, parmesan cheese and olive oil
FOUR TYPES OF CHEESE: gorgonzola, taleggio, emmenthal & parmesano
VIRGIN OLIVE OIL: olive oil and Parmesan shavings


Angus picanha
With grilled corn

Rib-eye of Aberdeen Angus

Think flank of beef
with grilled potato

Veal steak “Churrasco criollo”
with grilled potato

Veal rib
with grilled potato

“Bife de Chorizo” 350gr, low back, Aberdeen angus (Argentina)

“Bife de chorizo” 250gr, low back, Aberdeen angus (Argentina)

Beef tenderloin (fillet mignon) with potato purée and grilled vegetable

Assortment of grilled meat "Criolla"
veal ribs, churrasco, black pudding and Argentinian sausage

Assortment of grilled meat El Foro special (for 2 persons)
veal rigs, churrasco, chicken, black pudding, Argentinian sausage and veal gizzards

Our souces
- Mushrooms souce
- Chimichurri sauce (spice)
- Criolla (red pepper, green pepper, tomato,onion, oil and vinega)

T-Bone Steak "Chuletones"

Frisona of “Sidreria” rib steak.
Minimum 20 days dry-aged

Frisona t-bone steak (holsteins) of burgos
40 days dryed-age (one garnish to choose)

"Rubia gallega" rib steak
50 days dryed-age (one garnish to choose)

Other meats

Slow temperature pork ribs with barbecue sauce and apple purée

Breaded veal escalope, classic or Neapolitan
Neapolitan: fresh tomato, ham & cheese

Grilled farm chicken with french fries


Two fried eggs extra


Salmon tartar
Marinated in soy, quinoa, avocado sesame oil & Japanese onion

Steamed sea bass
With mushrooms, peanuts and beetroot sauce

Baked salmon, fine herbs, baby potatoes and veggies

Others specialities

Steak tartar
with a gelification of egg yolk , old mustard, crispy cappers, pickles and perrins and ponzu sauce

Rubia gallega dryed aged steak tataki
with sweet potato in ponzu sauce, chive and amaretto gelatin


Vegan pizza
Seared zucchini, tomato, asparagus, onion, eggplant, 3 bell peppers and shitake

Pizza El Foro
Mozzarella, brie cheese, iberian ham and rocket salad

small turkish pizza
Red onion, tomato, green pepper and tapenade of feta cheese

Grilled Burgers

Argentine sausage, lettuce, tomato, red onion, mayonnaise & spicy “chimichurri” in homemade bread

Pork ribs Burger in coil bread, barbecue sauce, crispy onion, iceberg lettuce and tomato

250gr of veal in a traditional bread, provolone cheese, avocado, red onion & grilled tomato

House burguer
250gr of veal in black pepper bread, goat cheese, rocket salad and tomato confiture

Chef's suggestions

Grilled octopus with “revolconas” potatoes
Trio of hummus with plantain chips
Think flank La Gaucha style
Fried artichokes
Cod fritters with lime mayonnaise
Hamburger with provolone and potatoes "El Foro" style
SIMMENTAL 60 Days of dry aging. High marbling (min. 800gr)

Table of cheese

Board 3
Board 1 + Board 2

EL BOTÀS. Raw cow's milk. Semi. Soft skin (La Cerdanya)
CUIROL RODÓ. Raw alpine goat’s milk. Soft. Mouldy rind. (El Berguedà)
EL TOU MADURAT AMB FONGS. Raw sheep's milk. Soft. Mouldy rind (Pallars Sobirà)

VECIANA MADURAT. Raw goat milk. Hard. Natural skin (Anoia)
VILADEMÀGER SERRAT D’OVELLA. Raw sheep's milk. Hard. Natural skin (Anoia)
BLAU DEL JOTGLAR. Raw cow's milk. Soft. Blue cheese (Osona)


Ice-cream or sorbet shot

Green tea and coconut truffles

Chocolate Nemesis (gluten free) with vanilla ice cream

Orange pie

Tatin tart with blackberries

Black cherry sachertorte

Pancakes filled with milk caramel

Cheesecake ingot with coulis of red fruits

Catalan cream of mango with vanilla ice cream

Catalan cheese board

All our cakes are home-made

Cokctail menu

White rum, lime, mint leaves, crushed ice and soda water

Vodka, lime and crushed ice

Tequila sunrise
Tequila, orange juice and grenadine

Geneva, vermouth and campari

Aperol spritz
Aperol, sparkling wine and sparkling water

Expresso Martini
Coffee, coffee liqueur, vodka and sugar

Tequila, Cointreau and lime juice

Old fashioned
Bourbon, angostura and sugar

Mojito (non-alcoholic)
Lima, mint leaves, ginger ale and crushed ice

Shirley temple (nom-alcoholic)
Ginger ale, orange juice and grenadinec


Tel: 93 310 10 20
c/ Princesa nº 53
08003, Barcelona

You can make your reservation by telephone

Working hours:
Tuesday until Thursday 11:30am to 11.00pm
Friday and Saturdays 12:30am to 12.00pm
Sunday 11:30am to 11.00pm
Monday closed except bankhollidays and hollidays eves
Kichen non stop.
Lunch service start at 12:30

If you have any questions or you want to tell us something, write us at