Bitxo’s long dining room: a stone wall with the chilli-face sign lit up, wooden tables and a family at lunch.

BitxoIndo-Catalan tavern

Catalan tavern classics cooked with Indonesian spice, a few steps from Plaça d’Osca in Sants.

Carrer de Riego 43Wednesday to Sunday

Open Wednesday to Sunday

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Two Jordis, one tavern

Jordi Bernús and Jordi Devesa laughing, arms round each other, under Bitxo’s red-framed doorway. — Jordi Bernús and Jordi Devesa outside Bitxo on Carrer de Riego.

Bitxo opened in spring 2026 in Sants, on Carrer de Riego, round the corner from Plaça d’Osca. Chef Jordi Bernús and Jordi Devesa run it. Bitxo is the Catalan word for a hot chilli, and the chilli on the sign wears a red and yellow bandana.

The idea is in the dish names. Each one starts as a Catalan tavern standard, the bomba, the capipota, the escudella, the fricandó, and meets the Indonesian dish it has always resembled. The fricandó is braised as a semur, in sweet soy. The escudella is made with buntut, oxtail.

The rest is a neighbourhood tavern: vermouth, croquetes and braves, a long stone-walled room and an interior terrace.

Questions, groups, a birthday? elbitxobcn@gmail.comWrite to us

To start

Bomba de €4.00
The Barcelona bomba, filled with Indonesian fried rice.
de capipota€3.90
Spring roll filled with capipota, the Catalan head-and-trotter stew.
Cracklings of on the board
The crisp skin of Balinese roast pork.
Ensaladilla rusaon the board
The tavern classic.

Plates

Escudella €14.00
The Catalan winter pot, made with oxtail.
Fricandó €12.00
Fricandó braised the Indonesian way, in sweet soy.
Macarrones especiados€10.00
Tavern macaroni, spiced.
Pig’s trotter with on the board
Peus de porc with Bali’s raw sambal.
sandwichon the board
Slow-cooked rendang in a bread roll.

Words from the board

Above the bar, a chalkboard explains the Indonesian words in the dish names. Here is what it says.

Nasi goreng

Indonesian fried rice: cooked rice fried hard with shallot, garlic, chilli and sweet soy.

On the menu: Bomba de nasi gorengSee the dish

Lumpia

A thin, crisp spring roll, sold from street carts all over Java.

On the menu: Lumpia de capipotaSee the dish

Buntut

Oxtail. Sop buntut, a clear oxtail soup, is a Jakarta favourite.

On the menu: Escudella buntutSee the dish

Semur

A slow braise in kecap manis, sweet soy, with nutmeg and clove. The name comes from the Dutch smoor.

On the menu: Fricandó semurSee the dish

Sambal matah

Bali’s raw sambal: shallot, lemongrass, bird’s-eye chilli and lime leaf in hot coconut oil.

On the menu: Pig’s trotter with sambal matahSee the dish

Rendang

West Sumatran beef cooked for hours in coconut milk and spice until it is almost dry.

On the menu: Rendang sandwichSee the dish

Babi guling

Balinese spit-roast pork, rubbed with spice paste, its skin roasted until it shatters.

On the menu: Cracklings of babi gulingSee the dish

7 words on the board

Riego 43 and around

5 photographs

Carrer de Riego in Sants: a narrow street of balconies and painted shutters.

Bitxo’s front: the chilli-face sign, a grey awning and the doorway painted red.

A braise and a bowl of rice on a table at Bitxo.

Bitxo’s dining room from above, the lit chilli-face sign on the stone wall.

Plaça d’Osca, round the corner: trees strung with paper bunting.

Written up in

Time Out Barcelona gave Bitxo five stars out of five, and singled out the bomba, the capipota roll and the fricandó.

Betevé and Amic Cultura have written about it too.

Bitxo’s front on Carrer de Riego: the sign reads Bitxo, taverna indo-catalana, over a red-painted doorway.

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Visit Bitxo

Carrer de Riego 43, baixos 3
08014 Barcelona, by Plaça d’Osca