Seis Cuarenta Barcelona is the latest venture from Eugeni de Diego, a culinary heavyweight who spent a decade leading the kitchen at the legendary elBulli. Located at Avenida de la Diagonal 640, this venue is a heartfelt tribute to the traditional Spanish cervecería (brewery) and snack bar. Therefore, it marks a deliberate shift from molecular gastronomy to nostalgic comfort food. Its location on this major avenue places it in a historically significant part of the city, not far from landmarks like the Plaza del Cinc d’Oros.
Seis Cuarenta Barcelona: A Tribute to the Traditional Brewery
The restaurant, named simply after its street number, marks a return to basics for de Diego. Following the success of his roast chicken concept A Pluma and the Italian-focused Lombo, the chef is now channelling the nostalgia of the neighbourhood bar. “Seis Cuarenta is my particular tribute to the brewery of a lifetime,” de Diego explains. “The one that seduced you with the stool and the bar, which was a bit like your second home.”
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Home » Seis Cuarenta Barcelona: elBulli Chef Revives Classic Tapas
Consequently, the venue features a large terrace and an interior defined by mirrors and a unique layout. Designed to be functional from morning until night, the concept aims to serve as an all-day hub. For anyone planning a visit, it’s helpful to be aware of the general restaurant consumer rights in Catalonia.
Nostalgic Tapas at Seis Cuarenta Barcelona
The culinary focus at Seis Cuarenta Barcelona is on reviving dishes that have slowly vanished from modern menus. The kitchen focuses on unpretentious, high-quality comfort food with the bar acting as the central protagonist.
Highlights from the menu include:
- Stuffed eggs (€3.90 each)
- Galician empanada (€3.75)
- Calamari Orly (€7.00)
- Iberian macaroni (€14.50)
“We have wanted to recover dishes that have almost disappeared from restaurant menus,” the chef notes. In addition, this desire brings back recipes that feel like they belong to another time.
From elBulli to Comfort Food at Seis Cuarenta
De Diego’s trajectory is a tour of Catalonia’s most influential kitchens. After the closure of elBulli, he served as a key advisor to Albert Adrià. He helped launch celebrated venues such as Bodega 1900, Pakta, and Tickets. He also led content creation for the elBulli Foundation.
Despite his background in high-concept dining, his solo ventures now focus on accessibility. His previous venture, A Pluma, elevated roast chicken to near-aristocratic status. This move toward accessible quality dining reflects a broader city trend. For example, it includes options for Barcelona’s cheapest Michelin-starred dining.
Beyond the day-to-day operations, de Diego continues to innovate at Ático, his personal R&D laboratory. It was on the walls of this lab that the first sketches of Seis Cuarenta Barcelona were drawn. Ultimately, this blends his passion for painting with his culinary vision.
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