Edu González's 6 best places for Patatas Bravas in Barcelona

This one actually occupies spot 0 of 5. These are the originals, the pioneers of the bravas movement in the city. Creators of the 'allioli + spicy oil' formula. As they are constantly imitated, I’m giving them an honorary spot on the podium, as observers of the 'pax bravera'.

They don’t go around saying that their bravas are made in the image and likeness of those of Bar Tomás, but the truth is that they do such a good version of them that they surpass their teacher’s. Perfect allioli, which does not get boring, and a very spicy sauce, reminiscent of the original Espinaler sauce, eternal companion of the vermouth. Topped off with green peppers. There’s always a line at the door, but it's worth waiting for. If you tell them that I sent you, it will make their day. Lovely people.

I have been following chef Omar for many years, and everywhere he goes, he leaves his mark. This time, with his own business, he amazes us once again with this extraordinary version of patatas bravas. He calls it 'the sea of ​​bravas'. He uses ‘Monalisa’ potatoes and covers them with a spicy sofrito, made with shrimp head sauce, and adds saffron allioli. Paella brava, the ultimate fusion of Mediterranean and street food. So good.

Both sauces are a natural phenomenon, and I cannot seem to figure out their ingredients. I've asked Mandu, the chef, a thousand times, and he won't even tell me a single one of them. They’re like a drug: once you try them, you’re hooked. He has been serving his bravas for many years, ever since he started his former restaurant, Bohèmic (at the same location). Currently he’s serving a very dynamic and aesthetic cuisine, in the style of an old vermuteria.

Extremely crispy potato puff pastry sticks that you dip into two excellent sauces. The sophisticated technique that Michelin-starred chef Marc Gascons applies to the bravas, consists of a kind of potato lasagna that he compresses and cooks under vacuum. Then he cuts them lengthwise to get these fantastic dipping sticks. Served in a luxury hotel, they’re pretty expensive, but I think you should try them at least once in your life.

Perfect for those who don’t want their bravas to be too spicy, but can’t get enough of the famous tapa. An out-of-this-world dollop of allioli with a creamy texture, yellowish and with lots of egg yolk. The red sauce is a lovely tomato sauce, drowning pieces of potato so big that you have to cut them up to be able to fit them into your mouth. It is always packed with tourists, so book ahead, or you will be standing in an endless queue.