A bar for eating very well
Ultramarinos Marín was born in Barcelona in September 2021 with a deliberately simple idea: to bring back the everyday neighbourhood bar and show that true luxury lies in the product, the craft and the hospitality. A counter, a display case, a plancha, the season, and cooking that avoids artifice to concentrate on doing the apparently simple extraordinarily well.
2021
We open at Balmes 187
2024
The asador is lit
2025
Ultrapaninos opens next door
2026
Ultramarinos Madrid joins the family
Bar – Asador
Our restaurant is divided into two clearly distinct spaces
Bar
As you walk in there is a 1970s bar inherited from the previous owners. It is a lively room with a proper bar atmosphere: friends talking and waiters shouting orders. A bar.
The room is presided over by a long counter for 12 diners facing our plancha. It is the ideal spot to enjoy all the action from the front row. We also have 5 tables of 4 for sharing.
Asador
At the back is the asador. A space where we have brought out the soul of the building, with iron beams and warm woods that suit a calmer meal. Here everything is cooked over holm oak, oak or olive wood. We have a wood-fired range, a wood oven, a smoker and grills, so each ingredient is treated in the way that suits it best.
What we do.
At Ultramarinos Marín we try to make everything ourselves. Sausages, cured meats, salted products, terrines, chacinas, pickles, smoked foods… Everything arrives raw and we work on it in our own workshop to bring out the best in each product.
We have more than ten years’ experience making garums, and our recipes now include over 100 different preparations based on this ingredient. Garums of mackerel, red mullet, porcini, beef, ibérico…
- Charcuterie and sausages: butifarras, chistorra, cooked ham, cold cuts
- Cured and salted meats and fish
- Escabeches, preserves, pickles and vinegars
- Terrines, pâtés and smoked foods
- Sauces and condiments: allioli, romesco and other house bases
- Breads baked every day in the workshop
- Garums and ferments
Garum
History, fermentation and umami. The soul of the house: you don’t see it, but it is there.
In the Ultramarinos kitchen, garum is not an archaeological curiosity but a seasoning: depth, salinity and complexity without covering the product in heavy sauces.
- Years of research
- +10
- Preparations
- 100+
- Fish, meat, vegetables
- Sea – Land
“For me he is the cook who knows the most about garum in the country.”
The cook behind the bar
Borja García Ordoño
Borja García Ordoño was born in Vitoria in 1986. He worked in the kitchens of Alain Ducasse, Noma and Asador Etxebarri, as well as Ryugin, Sergi Arola, Quique Dacosta and Dos Palillos, before landing in Barcelona as head chef of Dos Pebrots.
When he opened Ultramarinos Marín he chose the format furthest from the chef’s restaurant: a bar. The decision did not lower the culinary ambition; it moved it. The haute cuisine is in the knowledge and the execution, not in the ceremony.
“Luxury is dead. The only luxury today is the handmade.”
What the press has said
Guía Michelin
Recomendado
50 Best
Discovery
Eater
38 Best Barcelona
Condé Nast Traveller
Best Barcelona