Our story
Pelear como jabatos
Jabato Tapería is Enrique and Támara’s project. Getting it open wasn’t easy: there were setbacks and obstacles along a long road, and in the end it happened because they fought on, «pelear como jabatos», like wild boars. That’s where the name comes from.
It opened in Gràcia, on the corner of Ramón y Cajal and Torrent de les Flors, a few metres from Joanic metro station. When Plateselector visited in 2019 it had been open for two years and already had, they wrote, a very strong character in the bohemian neighbourhood of Gràcia.
A neighbourhood place
The idea, that article said, was to be part of the neighbourhood: tapas made with local, “km 0” produce bought from the shops around it, and traditional small plates with the depth of the old way of cooking.
Today they put it like this on Instagram:
We’re a neighbourhood place. A bar-counter place. Tapas in the middle of the table, and “same again, please”.
The bravas, and everything else
By 2019 the patatas bravas were already the house signature: Plateselector singled out their foamy sauce, with a touch of pimentón de la Vera and honey alioli.
Their Instagram shows the cannelloni, the homemade meatballs, the homemade desserts, the torrija and the red tuna tataki, “a Jabato classic that needs little introduction”.
«Sin inventarse nada es como volver a probar los platos de siempre por primera vez.»Without reinventing anything, it’s like tasting the dishes you’ve always known for the first time.
The people in front of the bar
At the bar or sharing a table: this is about eating well, feeling at ease and a little bit at home.
Jabato isn’t only about what happens behind the bar. It’s about the people in front of it.
Jabato’s own words, on Instagram.
Since September 2026, Jabato also opens on Sunday evenings.
Book a tableSources: Plateselector, «Jabato, cocina de alto nivel en una tapería», Andrea Asensi, 2019 · BCN Foodie Guide · Instagram @jabatotaperia