The story
Barcelona Wine Bar began in 1995, the creation of Sasa Mahr-Batuz and Andy Pforzheimer. Mahr-Batuz drew on years spent living in Spain and Portugal, while Pforzheimer brought experience from kitchens in France, California, and New York. They started with a tiny 38-seat wine bar, determined to capture the feel of an evening in Barcelona. The result is a space that feels both sophisticated and approachable, with décor that evokes Milan or SoHo as much as Spain.
The kitchen turns out tapas shaped by Mediterranean, Spanish, and South American influences. The style is clean and rustic, built on olive oil, lemon, and smoky paprika. Dishes are simple and flavor‑filled, meant for sharing over a glass of wine. The menu changes with the seasons, always rooted in the bold, bright ingredients that define Spanish cuisine.
Wine is the heart of the experience. The list features nearly 400 selections, with a strong focus on the lesser‑known regions of Spain and Portugal. The team’s expertise runs deep: Beverage Director Emily Nevin‑Giannini and VP of Food & Beverage Innovations Gretchen Thomas lead a program that earned the Wine Spectator Best of Award of Excellence in 2020. They also offer regular wine classes—such as “Iconic Red Wines of Spain”—that explore regions like Rioja, Ribera del Duero, Bierzo, and Priorat.
The restaurant’s commitment to thoughtful sourcing extends to biodynamic winemaking. As their own writing explains, they celebrate wines made in “the most ecologically protective, diverse and consciously natural way,” featuring producers like Bernabeleva and Gramona alongside legendary names such as Cristal.
Whether you come for a full dinner or just a few plates and a glass of something new, Barcelona Wine Bar in Raleigh offers a warm, unhurried evening. It’s a place where Spanish cuisine and a world‑class wine list meet without pretension—just good food, good wine, and the easy company they invite.
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