Can Ros has stayed true to its roots as a seaside tavern in Barceloneta since 1908, a time when the neighbourhood and its people were already shaping the identity of the place. More than a century later, and recently honoured with the Centenary Commerce Award, we still preserve the spirit of those early days when wine was sold by the barrel, oil was poured in bulk, siphons were refilled, and ice was cut for the fridges. Today, that history lives on alongside a modern, respectful cuisine that remains deeply connected to the sea.
Leading the kitchen is Jordi Kevin Ballester, who has been part of the Can Ros team for over ten years. Precise, demanding, and with a contemporary approach, he interprets traditional seafood cooking with care and respect, always keeping the product at the centre. “The rice dishes, which are a cornerstone here, I learned at Duran del Pertús,” he often says with a smile. Supporting him is a strong, dedicated kitchen team made up of professionals who know the house and share the same passion for quality ingredients and the rituals of seaside cooking.
At the front of the restaurant, Miguel Santos runs the service with the calm confidence of someone who truly understands hospitality in Barceloneta: warmth, good timing, and an attentive presence that makes guests feel at home. He is backed by a friendly and attentive front-of-house team that keeps the Can Ros spirit alive, where every detail matters and the service is as important as the food.
Can Ros is a century-old seaside tavern that looks to the future with optimism, rooted in who we are and in a neighbourhood that has always been our home.
