There is much more than a quality pintxo bar in this place located in the lively neighborhood of Sant Antoni (Barcelona). Run by Renata and Oihana, Brazilian and Basque, Anardi pays homage to the products of the Basque Country and the traditional cider house dishes, always from the modern perspective of its owners.

It is not necessary to stay only with the bar of skewers because Anardi has been growing. It has two more rooms, one at the back of the premises and another at the top -the table with views of Parlament street is ideal for eating in a group-, with a decoration and a set menu inspired by cider bars in the Basque Country, although with a much more modern style. And this is where Renata pulls out all her weapons because, although the set menu is short, it is full of successes such as the cod loin with onion and fried green pepper or the grilled octopus with smoked cheese parmentier. They could summarize a set menu in which eggs and Idiazábal cheese rule, a specialty that they make in the town of Ohiana and that outside the Basque Country can only be found in this restaurant on Parlament street. The chistorras, chorizos and piparras also come from there, which are brought in season from the family garden.