The name “Barcelona” has always resonated with me, sexy & fun!! This was my starting point, then my business partners & I visited this great City – done deal. The spirit of the people, the beauty of the architecture, the wow factor of the hospitality – all set a tone for us, on something we wanted to replicate. We were so inspired and passionate from our incredible experience – we made a pact, to deliver this hospitality adventure, back home for our friends and family to all enjoy!! Have some fun with our incredible Brand – we certainly do.
– Jeff Hanna, owner
My inspiration well visiting San Sebastian & Barcelona, Spain. Tapas – those bite-sized morsels that serve as the great samplers of Spanish cuisine – are a perfect match for those who like a little bit of everything. Tapas, or the “art of sharing” is more than a type of food in Spain – it’s a culture/lifestyle, and makes for a great experience with friends and family. The cocktail culture, particularly the gin & tonic selection, is exploding in Spain. Cocktails are hand-crafted and mixed with freshly infused fruits to liven up the traditional North American gin & tonic. We also had a chance to try a wide selection of Spain’s diverse wines which, are outstanding and very undervalued in todays’ market. Spain’s food & beverage culture is impressive to say the least, but the Spanish hospitality blew my mind. The people are incredibly welcoming, and truly want you to experience all their culture has to offer. – When opening Barcelona Tavern it was important to bring back the experiences we shared of the Mediterranean and mix it with Calgary’s/North American food scene. BCN to YYC. Mediterranean Inspired Locally Infused.
– JD Pilz, partner
Upon my return from San Sebastien & Barcelona Spain, one visceral memory resinated with me, and that was how fun it was to eat and share tapas. Which were kept simple, using the freshest local ingredients (comfort food refined). I said to my partners this is what Calgary is missing out on, we must bring this unique flare & passion for food from the mediterranean home to the masses.
– Chef Andrew Gass, partner