Source: Gravin/Instagram
Located in one of the most culturally diverse neighborhoods of Barcelona, the Borne, Ristorante Gravin was born with the intention of bringing authentic Italian cuisine to Barcelona. Its dishes are 100% handmade, especially the homemade pasta, of which you can taste from pappardelle to linguini, accompanied by traditional Italian sauces.
The daily menu changes seasonally, but there will never be a lack of spaghetti, rigatoni or a good risotto among the main courses.
Carrer Rera Palau, 3
Blau Cucina e Caffé
Blau is another of those Italian restaurants in the Borne (that’s three,embassy neighborhood?) that have made a flag of simplicity and have become a must in the neighborhood. Blau is linked to the neighborhood thanks, among others, to its simple formula, with a homemade lunch menu that always includes some of its simple and delicious handmade pizzas, and other traditional Italian homemade dishes.
But Blau is open all day . In Italian this is called “tavola calda”: morning breakfasts (with tremendous hot sandwiches that are like pizzas between breads), the lunch menu and at night, a la carte dishes. In short, Italian cinnamon food at any time of the day.
📍 Carrer de Freixures, 5
Piazza d’Italia
Because not all that glitters is pizza, today we bring you one of the oldest Italian restaurants in Barcelona, Piazze d’Italia, with more than 30 years of experience and these great dishes. Pure spectacle, pure Mediterranean diet. This Italian is one of those where you don’t come to order pizza, but one of the other specialties they prepare.
From the asparagus with pecorino and truffle sauce or the focaccia of cacio e pepe ice, a salmon and prosecco risotto or the vitello tonatto with focaccia, all the dishes of this classic Italian restaurant are of height. So forget the pizza for a moment, and take a trip to Italy for the country’s other dishes.
📍 C/ de Casanova, 94
💸 Average ticket: 20-35 euros.
Pappa e Citti
There are so many Italian (restaurants) in Barcelona, that today it is possible to make a real trip around the peninsula reviewing its different cuisines, and going from one to region to another changing restaurant but without leaving Barcelona. Today’s restaurant is specialized in Sardinian cuisine, that is to say, from Sardinia, which allows us to jump to the island with just a walk through Gracia.
Quietly , Pappa e citti has a neighborhood solete, the awards that recognize good neighborhood food, and they themselves recommend us to try the ragù or fregola (a type of Sardinian pasta), you can share a table of typical products of the island.
📍Carrer de Moliné, 11, Sarrià-Sant Gervasi
💸 Average ticket: 20-35 euros.
Breera Gnocchi bar 
Source: Brera
Little is said about gnohcchi (or gnocchi, if you will), often the forgotten brother of the untouchable pasta duo of spaghetti and macaroni. But gnocchi (like all Italian food) is another art that Brera has set out to master, opening the only restaurant in Barcelona dedicated exclusively to the only pasta made with potato instead of wheat.
This cozy corner of the Sants district has a short and economical menu, with some starters (burrata, parmigiana…) and half a dozen gnocchi dishes (carbonara, ragu, pesto…) that allow you to rediscover the forgotten pasta. If in doubt, ask for the chef’s suggestion.
📍Carrer de l’Àliga, 25
Bacaro 
Risotto of beet cream, salmon and taleggio. Source: Bacaro
Like Xemei, Bacaro is a Venetian tasca. Like the Xemei, it is hidden in an old place, at the back door of the Mercat de la Boqueria. And as Venetians, people with their feet in the sea, its cuisine is based on water and fish, with a refined and moving menu, with seasonal produce and homemade pastas that authentically recreates the atmosphere of an Italian tasca in the heart of Barcelona.
📍 Carrer de Jerusalem, 6
Rafaelli 
Tortelli with ragu and parmesan foam. Rafaelli
There are places that we don’t understand why they don’t make more noise in Barcelona. Rafaelli is a place that, with 9 years in Barcelona and with a Solete Repsol we can already say that it is starting to be a classic in Barcelona. However, it is not one of those that appears in all the lists. And yet, we do not understand it: a refined trattoria with homemade treatment, cozy appearance but food a point above average.
Homemade pastas like the cacio e pepe with shrimp tartar or the tortelli with homemade ragu (very deep flavor) and parmesan foam (looking for that elevation). Homemade bread that they use in their focaccia on the side or their brioche for the tartar. Or their fried bread for the panzanella, a salad with bread that here is elevated again with squid and shrimp.
Very pleasant service and white tablecloths on the tables to round off the feeling of “eating well”, with the good things of a Barcelona restaurant and the good things of an Italian trattoria. A small jewel of Gracia.
📍 C/ de Luis Antúnez, 11, Gràcia
Maggiorata
The best thing about Maggiorata is the pasta. And although it may seem obvious, sometimes you just ask an Italian restaurant to serve you a “proper” pasta. The menu is not very extensive, but there is no shortage of classics. All the recipes are made with Italian products and without surprises, in the traditional way.
For us, the star of the table was the Raviolone Maggiorata. It was difficult to decide whether to go for the fresh pasta, prepared by a local Italian bakery, for the lobster and red shrimp filling with oil and ricotta cheese, or for the sauce, a kind of creamy shrimp soup. In short, an option that is not to be missed in the area (and beware! with a set menu).
📍 Carrer de Enrique Granados, 14
In the iconic premises that once housed Messi’s failed restaurant, Gloria Osteria lands with all the weight of the Big Mamma group and a clear mission: to be the most spectacular Italian restaurant in Barcelona. Located in Enric Granados, this new gastronomic temple bets on excess without complexes: marble, crystal chandeliers, nods to Raffaella Carrà and an atmosphere that mixes dolce vita with baroque theatricality. A stroll around the premises already justifies a visit, with rooms that look like something out of a pop palace.
On the culinary side, Gloria goes straight for luxury: burrata brought from Italian artisans, fresh pasta with lobster, pizzas with caviar and meats weighing more than a kilo, all topped off with generous doses of truffle. Here, there is no skimping on spectacle or intensity of flavor. More than a trattoria, this is a tribute to the most glamorous Italy, designed to impress both the palate and the staging.