Nuara is the Nuri family's latest venture, bringing their rice-cooking pedigree to the newly revamped Port Olímpic. The setting — floor-to-ceiling windows overlooking the marina — feels more Dubai than Barcelona, but the cooking is deeply Catalan: wild fish from the llotja, charcoal-grilled meats, and paellas that actually live up to the hype. It's one of the few spots in the renovated pier with real substance behind the shiny exterior.
The Nuri family's rice-cooking pedigree meets the revamped Port Olímpic — wild fish from the llotja, charcoal grill, and paellas that justify the marina-view prices.
Book ahead for weekend evenings — the locals have already discovered it, and dinner-only service Monday through Wednesday means tables are scarce.
Serious rice and wild fish in the shiny new Port Olímpic
When Barcelona gutted the tired paella traps at Port Olímpic in 2024 and replaced them with glossy, window-fronted restaurants, the fear was that style would trump substance. Nuara is the exception. Run by the Nuri family — local restaurateurs who've been serving serious rice dishes for years — this place brings genuine Catalan cooking to the shiny new pier. The bio says it all: "cuina de mar i de foc, de llotja i de brasa" — cuisine of sea and fire, fish auction and grill.
The menu leans hard on wild fish sourced from the llotja (fish market), charcoal-grilled meats, and rice dishes that are a cut above what the old port joints used to serve. The paellas and arroses are the headline act, and they're worth the price tag. The Infatuation noted that while the new port restaurants are "priced accordingly" to their Dubai-like setting, Nuara actually delivers on quality. With a 4.6 Google rating across over 1,400 reviews, the consensus is clear: this isn't a tourist trap dressed up in new clothes.
The space itself is all giant windows and marina views — come at sunset and you'll get why the port renovation was worth it. It's open Monday through Wednesday for dinner only (17h–22h), and Thursday through Sunday for lunch and dinner (13h–22h). Book ahead, especially for weekend evenings, because the locals have already figured this one out.