Our wine list!

At Ziryab we select each and every wine personally – through numerous wine tastings to select the right wines for you! (yes, our job is very, very tough…. ). As a result, each wine has been thought through carefully, depending on what we think accompanies well the style of food we serve, and the kind of customers who walk through our doors. Our team includes several certified sommeliers, but all our waiters and waitresses are trained in serving wines and in recommending the best wine for your meal. The right wine depends on the day, the weather, the accompanying food and, of course, the company you are in!

Here is our current wine list (we change it every season to bring you new fresh wine selections!)






PARA-ROQUES (Sumoll old vine  3m  Penedès).  23.00
Friendly elegance, black fruit and raspberries (uses natural carbonic maceration method)
–> this is a wine made of the sumoll variety, a grape that started to disappear from the penedès region and is now being recovered. Made by a vineyard that works with organic farming. From Llorenç del Penedès, Tarragona. 

                                                GANA (Garnacha  Conca de Barberà) electric fruit fizz.  4.50/ 22.00
–> a wine described as “honest and transparent” by the wine maker. 100% natural wine, seeking the purest expression of the Garnacha grape. The vineyard is in l’Espluga de Francolí and dates back to 1890. Family project, working with grape varieties autochtonous to the region like Trepat, Perallada, Monastrell and Garrut. Organic farming, minimum intervention. The first   vintage of this grape was in 2009 and since then has only got better and better.                                                   


MAVRO KALAVRYTINO (Mavro  12m  Peloponnese)   27.00
Ripe red fruit and spice.
–> From the Peloponese greek wine region, a winery called Tetramythos run by the Spanos brothers. The grape variety is unique to this region and being recovered by this wine-maker. It is difficult to vultivate but very gratifying when transformed into a wine. It is elegant and vibrant. 



TREMPAT (Trepat  5m  Conca de Barberà) floral, wild strawberry.  26.00

BATLLIU NERO (Pinot Noir  Costers Segre) elegant high-altitude Pinot. 33.00

 Rest of Spain
                                GALLINITA CIEGA (young Tempranillo  9m  Ribera del Duero)  5.10/ 25.00
Explosion of red fruit (uses natural carbonic maceration method), long in the mouth.
–> 2019 vintage. 100% tempranillo from Ribera del Duero with 9 months ageing in French oak barrels. As described by the winery, the name of the wine (little blind hen) “brings back memories of childhood, when we played at finding each other with our eyes closed… moments full of fresh breezes, soil, tea-time, sun, bicycles, tears, grandparents harvest and grapes”. 

SUPERNOVA (Mantonegro old vine  13m  Mallorca).   25.50
Fresh, concentrated, juicy.
–> Small production by the vineyard “Ca’n Verdura Viticultors” in Mallorca, D.O. Binissalem.Personal project by Tomeu Llabrés that started in a garage in 2012. The wines of this winery are known for their Mediterranean character, monovarieties and recovery of indigenous grapes of the island. Manual harvest. Old vines of 60 years old. 

TEIXUGO (Caiño Longo, Sousón  18m  Galicia) Balsamic, mineral.  29.00
–> From the Avia valley, a wine made of very local Galician varieties. Elegant, fine, fruity wine. Spontaneous fermentation of the grape must with the whole grapes, in open barrels. Light pressing and ageing of over 12 months in large French oak barrels of 1500l. Small limited production of 1520 bottles. 


SEVEN SUMMIT (Syrah & others)  7m  Languedoc-Roussillon)    28.00
Tannic, bold and dry.
–> made with 10 days maceration with all parts of the grape, to give it a fresh and green touch perfect for summer. 7 months ageing in oak barrels. 3 grape varieties: Mourvèdre, Syrah, Carignan. 

                                                     ETNA ROSSO (Nerelo Mascalese, cement 12m  Sicily)   40.00
Sicilian red with a volcanic character.
–> grapes grown on the flanks of the Etna volcano, at 500m altitude. The wine rests 9 months in stainless steel tanks and then in oak, and maintains a beautiful freshness representative of this region. 



ERAVI INHERENT (Garnacha T.  4m  Penedès) • dark cherries, long.  32.00
–> From the town of Alba, Penedès. A lone young wine-maker who lives in a beautiful old farmhouse in the middle of the forest, making his wines with enormous passion. Fermentation in stainless steel followed by 4 months ageing in used French oak barrels. 

790 PECATS (Garnacha, Syrah + 10m Penedès) long, delicate, sinful. 36.50

SANG DE SAULÓ (Merlot  Alella)  • Depth and intense red fruit.  5.60 27.00
–> 2021 vintage. Organic farming. Hand harvested and made using wild yeasts. No added sugars or sulphites.

SERRES VELLES (Carinyena  6m  Penedès) • Vibrant, lively, jammy.   35.00




Bordeaux refinery with a Mediterranean character.     
Bekaa Valley. Winery Chateau Musar
Cabernet Sav, Carignan, Cinsault
12m in French oak barrels


CLOS GALENA 2019  59.00
Lip-smacking blend from the special Priorat wine region.                      
D.O.Q. Priorat
40% Garnacha, 20% Cabernet Sauvignon, 20% Carinyena, 20% Syrah
12m in French oak barrels


(Natural!) 65.50
Deep and long in the mouth, dry, silky.
Goriška Brda, Primorski
70% Merlot, 20% Pinot Noir, 10% Cabernet Sauvignon
6 years in French oak barrels

Ribera del Duero (Spain)

Fine, serious, elegant.
D.O. Ribera del Duero. Winery: Bodega del Águila
100% Tempranillo
27m in French oak barrels

Rioja (Spain)

   Melts in mouth.  

Reserva 2012   69.00
Gran Reserva 2006  95.00
D.O.Q. Rioja
85% Tempranillo, 10% Graciano, 5% Garnacha
20m in French and American oak barrels
Try a vertical tasting (different vintages)!    




AUS ORANGE (Pansa blanca + rosada  SKINs 2 m*  Alella)   5.40/ 26.50
Saline, long and balanced.
–> 2022 vintage. From the Pujol Busquets Guillen bodega. It undergoes a small pressing at the very beginning so it can ferment with its own yeasts in clay amphoras for 2 months. the shape of the amphora (oval shaped) creates a natural “battonage” (mixing of the sediments in the wine). The vines are located next to a natural park right on the Mediterranean coast. Manual harvest. Fun fact: the bodega is called “the winery of the birds”, and each wine is given the name of one of the birds found in the natural park nearby, who come regularly to visit the vines. 

Rest of Spain

NAUDA (Sauv. blanc, Macabeu, SKINs 11 m  Rioja) acidic crunchiness.   28.00
–> 2022 vintage. From the Villalba region of Rioja, the winery is Alonso y Pedrajo. Natural organic wine. Lengthy skin contact followed by oak ageing with grape sediments. The vines are in the highest spot of Rioja and are made using minimum intervention. Medium body wine, unfiltered and unclarified. 

REVOLUCIÓ SOLAR (Garnacha, SKINs 3m  Priorat)   35.00
Nutty almost sherry flavours, intense and gorgeous, best in the company of food.
–> 2022 vintage. From the fantastic Priorat wine region, normally known for its full-bodied reds, and characteristic for its slate soils. Skin contact for 3 months followed by a long 12 month ageing in bottle before being released for delicious drinking. 



PASAELI BLUSH (Çalkarasi,  Aegean, SW Turkey) dry, light.  5.20/ 25.00
–> Pasaeli is a family-run vineyard founded in 2000 by Seyit Karagözoglu with an Italian friend. The vines are scattered around the west coast where they get a good breeze from the Aegean and Marmara sea, which bring a certain salinity to the wines. Made with a local grape variety of the region. 


AMFITEATRE (Sumoll, Xarel·lo 7m  Penedès) ripe fruit elegance.  27.00
–> A wine from vines of more than 80 years old. Ecological farming and wine made in an old vineyard. Skin contact, wild fermentation and aged in clay amphoras. Small production of just 1286 bottles. 

Rest of Spain

FORLONG (Tintilla de Rota, Cab. Sauvignon  Cadiz)   26.50
Silky fresh, with texture and body in mouth.
–> Unusual to find a rosé wine in Cadiz. Versatile and easily paired with many dishes. 60% Cab Sav, 30% Tintilla de Rota. 35 days of fermentation. The Forlong bodega began in 2007 and is on an old finca/ farmhouse called “El Olivar del Forlón”, recovering the old varieties of the region. To make the name Forlong, the wine-maker was inspired by the old owner of this house, the British Peter Forlong, combined with the notion that this wine had been a dream “for a long time”…                                                 




MISTERIÓS (Xarel·lo old vine  5m*  Penedès) creamy oak.  25.50
–> 2020 vintage. From the zone of Serral del Lavern/Subirats. Bodega Jardí de los Sentits. Skin contact fermentation for 3 hours, creating softly the grape must, following which is ferments with recently prepared yeasts in stainless steel tanks for a longer or shorter period depending on the acidity that develops in the wine. The wine undergoes 2 months of “battonage” (stirring around the sediments to give texture) and 5 months in French oak barrels. The vines are inside a forest, giving a beautiful minerality to the wine. Fun fact: this wine was given its name (Mysterious) as it displays a defined minerality, one of the most mysterious aspects of a wine’s character… 

Rest of Spain

EL PINTO (Palomino  Cadiz) fresh, elegant.  24.00
–> 2022 vintage. From southern Spain, using biodynamic wine making methods. Every aspect of this wine has been done manually, including the labelling and bottling. 

(Albariño  Galicia) • citric, salivating. 28.00

(Maturana Blanca  5m*  Rioja) buttery, texture   4.90/23.50
–> 2022 vintage. From the bodega Juan Carlos Sancha in Rioja. The grape must after a light vertical pressing is aged for 5 months in French oak barrels of 500l, with the sediments of the grapes. Vines grown at 500m above sea level in the Najerilla valley on steep terraces where manual harvest is essential. Not a big production, just 4000 bottles of this wine. Fun fact: this grape variety (Maturana Blanca) was the first written reference found of Rioja wines in 1622. 

OCAMPO (Listán Blanco  9m*  Tenerife) smoky mineral.   37.00
–> 2020 vintage. Vineyard of the family Lopez Diaz. The grapes ferment with their own yeasts in large oak barrels of French oak for around 9 months, with the grape sediments. The vineyard was one of the first planted on this island and is thus nowadays one of the most prestigious. Its altitude varies between 100m and 1000m above sea level. Volcanic soils. Small production of 3300 bottles. 


SAINT VÉRAN (Chardonnay  12m  Bourgogne) lemony minerality.   47.00
–> 2021 vintage. From the Paquet family winery. Malolactic fermentation 70% in oak barrels and 30% in stainless steel, followed by 4 months ageing in stainless steel deposits with the grape sediments. This vineyard is made up of 10 different parcels. and run by two brothers. 


SAVATIANO (Savatianó  Attica) citric and aromatic. 26.50
–> 2022 vintage. The harvest takes place at night following which the grapes ferment in their own yeast over 10 days in stainless steel. Every 24h 10% of the wine in the bottom of the deposit is taken outand fresh grapes are put in. It is then aged for 10 months with the grape sediments. The vines are located in one of the most warm and dry parts of Greece, a humid area with fresh marine breezes. Fun fact: this variety is known as the “Saturday grape” and is one of the most widely cultivated in all the country. 



LA GRAVERA (Garnacha,  Costers del Segre) funky unfiltered.   24.00
–> From the Lagravera winery. natural, pressed using the old feet-treading method, and fermented with its own natural must yeasts. Natural malolactic fermentation followed by 2 months in stainless steel with grape sediments. The vineyard is located close to the Pyrenees mountains. They recovered an old vine from 1889 that contained 24 different grape varieties! And 3 of them were only found there, in the whole world…   

(Catalan blend 4 grapes  Penedès) melon, citric.   4.50/19.50
–> 2022 vintage. From the Humanvins bodega. Fun fact: the label is a homage to all those working in the vineyard. 

CORA (Muscat, Xarel·lo   Penedès) notes of almond and peach.  22.00
–> 2022 vintage. The fermentation takes place through skin contact with the grapes over around 6 hours to respect the primary aromas of the fruit and avoid oxidation. The wine is then aged in large clay amphoras of 100l. The winery was started by Josep Mitjans when he was only 16 years old, who broke the tradition of this vineyard of previously making large production low quality wines; instead he started making just 1000 bottles and higher quality. Fun fact: the wine is made with biodynamic methods according to the lunar calendar, and will taste differently depending on which phase you drink it in. 

Rest of Spain

LA LLEONA (Xarel·lo  4m*  Tarragona) saline, Mediterranean feel.    23.00
–> 2022 vintage. Made with the Xarello grape, known in the region as “Cartoixà de la Marina”. From Tarragona’s Alt region in the south of Catalonia’s wine zones. Bodega called tanca els Ulls (Close your eyes). Manual harvest and grape selection, followed by 6 days of skin contact and soft pressing. Slow fermentation and 4 months ageing with the grape sediments. The vines are located in the “Camino del Rio” old farmhouse and winery, and surrounded by forest and plantations of almond trees, and other fruits. The marine breeze is very present in this vineyard and expressed in the wine. 

(Verdejo  6m*  Castilla León) less tropical, more real.   27.00


200 MONGES GRAN RESERVA BLANCO 2008 depth; exceptional white Rioja.  72.50
D.O.C. Rioja (Spain) 100% Viura 24m French oak barrels

PIRATA (MAGNUM, 1.5L) 2016 (Natural!)  aromatic, spiced, discreet but so much to say. 135.50
Rioja/Segovia (Spain) winery Contador Verdejo, Viura, Garnacha, Malvasía (old vines)  7m, unfiltered and off the spectrum




LOXAREL GARNACHA BLANCA fresh and original.  4.90/ 24.50
(Garnacha, aged in bottle 15m, brut nature (the driest type of cava)
–> Unusual to find a cava made only of Sauvignon Blanc. Grapes grown at 700m altitude. Wines trying to recover indigenous grapes and represent the “terroir”. Organic and biodynamic farming. Made using the “champenoise” method of sparkling wine making. 

“Ancestral” or “Pet-nat” was the original way of making sparkling wines, discovered by mistake in the 16th Century. Unlike regular cavas or champagnes, no sugar is added and the grape juice ferments entirely in one bottle, naturally.

AL ROSA ANCESTRAL (Macabeu, Xarel·lo, Sumoll)   5.40/ 27.00
–> By the vineyard “Vinyes Singulars” who work fully natural and make a bunch of fantastic tasty wines at a stone throw from Barcelona. 
SHHHHH! ANCESTRAL (Parellada) delicious and nutty.   28.00

Rest of Spain

Cadiz (Spain) winery Reyes Magos Palomino & Pedro Ximenez (Oloroso sherry 16 yrs & sweet wine Pedro Ximenez 5 yrs)
Sparkling vermouth!! Quite unique and spectacular. Made using the champenoise sparkling method. Sweet, refreshing.


A.O.C. Champagne (France) 100% Chardonnay  24m – biodynamic
A wonderful champagne from a conscientious wine-maker. Toasty notes, citric, fresh.


Pansal del Calàs sweet 1998 (Capçanes)
5.50 (100ml)27.00 (500ml)
Oak-aged. Old garnacha vines. (16.5% alc.)

Es Poma (La Vinyeta)
5.50 (100ml) 27.00 (500ml) (15.5% vol.)
Sweet wine of Empordà garnacha blended with Girona apples

Sereno “rancio”- style oxidised wine (La Vinyeta)
5.10 (100ml) 25.00 (500ml)
From Empordà, northern Catalonia. Garnacha grape (15.5% vol.)  

Some background for the more avid drinkers… 

Catalan wines: Catalonia’s wine-making region is one that is sometimes underestimated among foreigners coming to Barcelona. It is, however, a land that makes fantastic wines and it’s a must to try some of its autochthonous varieties such as the Xarel.lo as a nice alternative to a regular Chardonnay, the citric fresh variety of Picapoll blanc, or the red varieties of Sumoll and Trepat. Garnatxa is a grape that is widely used in Catalan wines. It is also a region that is very experimental, much more than its somewhat more “classic” wine-growing Spanish neighbouring regions such as Rioja. They experiment a lot with different types of materials to age the wine in a way that will not influence the flavours too much (e.g. clay, cement, natural pools, storing under the sea, cool mountain caves, etc).

Wines from the Mediterranean: Ziryab has a growing selection of wines from all over the Mediterranean – some quite hard to come by in Barcelona. In fact, the Mediterranean marks the traditional route that the Phoenicians used to take when trading goods long before the Romans were doing it, and it is a little-known fact that the wine production tradition in the east of the Mediterranean (around where Lebanon lies today) dates back some 6000 years. We have chosen some fabulous wines from France, Italy, Lebanon and Morocco, to name a few…

Natural wines: we are now entering the world of natural wines! It’s a fabulous universe of flavours and really takes you back to the essence of wine-making: before we used additives, filtering, flavourings, oak ageing and other methods that affect the taste of the wine. Check out our blog post on natural wines to learn more on this topic, on the process of making natural wines, on the natural wine festivals you can go to and the natural wines you can try on our wine list!

Wine tasting: Try one of Ziryab’s tasting experience with paired wines! It is an amazing selection of combined flavours and textures, each tasting dish pairing perfectly with each of the 7 selected wines, and information cards about each wine and each pairing that you can take home with you. You can also give it as a gift voucher to a friend. A very special experience 🙂