Paradiso Barcelona Unveils Oltre Surrealist Cocktail Menu

Paradiso Oltre menu lands at the Barcelona cocktail destination, marking the bar’s first new list in two years and pulling 18 signature serves into the orbit of Salvador Dalí and Joan Miró.

Currently ranked No.4 on The World’s 50 Best Bars 2025, Paradiso has spent a decade rewriting what a cocktail bar can look like. Oltre, Italian for “beyond,” is its boldest statement yet: a surrealism-led menu built around 18 new signatures, four of them non-alcoholic, alongside seven returning house classics. Founder Giacomo Giannotti and his team have leaned into theatrical presentation, lower-ABV builds, and deep collaboration with Catalan artists, artisans, and producers to deliver a list that reads as much like a gallery walk as a drinks program.

A Surrealist Concept Built on Local Craft

Oltre takes its visual cues from the dreamlike vocabularies of Dalí and Miró, but its backbone is regional. Every layer of the experience, from conceptual storytelling to bespoke glassware and ceramics, has been developed alongside Catalan creatives. The bar partnered with cooperatives, farmers, ceramicists and creative studios to keep the supply chain local and the storytelling authentically Barcelonan.

That commitment is visible in the glassware as much as the liquid. Custom vessels distort, reveal, and in some cases require the drinker to physically interact with the serve before tasting. It is a menu designed to slow guests down rather than rush them through a checklist of hits.

The Nicole Vindel Collaboration

Two of the menu’s most conceptually loaded serves were built with Barcelona artist Nicole Vindel.

Alba – a savory, gently spiced composition layering Patrón Tequila and Koch Mezcal with mustard, tejete, wasabi flowers, local honey and ginger. Inspired by flowers opening at sunrise, it arrives in two stages: a Margarita-style base, then a warm infusion of cacao husks and forest berries poured over edible paper that slowly unfurls on the surface of the drink.

Source – a non-alcoholic serve of fig leaf distillate, white tea and Vichy Catalan mineral water. Served in a custom vessel with a central aperture, the liquid only holds when the drinker covers the opening with a finger. The mechanic forces presence, a quiet rebuke to constant distraction.

Food Lab Barcelona and the Catalan Symbols

Working with culinary innovation center Food Lab Barcelona / Made In, the team produced two serves rooted in Catalan iconography.

Piccolo e Grande – Tanqueray No.10 Gin, St-Germain, Campari, manzanilla sherry, fig leaf soda and clarified grapefruit juice, served in a hand-blown vessel whose distorted form nods to Dalí’s elephants and quietly warps the drinker’s sense of scale.

Fantasy – Altamura Distilleries vodka with peach, yuzu, St-Germain and verjus, poured tableside from height through a custom porrón. It is convivial, citrus-forward, and unapologetically theatrical.

Signature Serves Worth Ordering

Pimpollo plays a bait-and-switch with the palate: a savory visual cue gives way to rounded sweetness through Pisco Gobernador, fig, salted pistachio syrup, mandarin and grapefruit.

Illusion is one of the most visually arresting builds on the list, pairing Johnnie Walker Gold whisky with banana, coffee, sherry and topinambur bitters. The vessel itself transforms during service, shifting from opaque white to deep black as part of the ritual.

Gala Colada, named for Dalí’s muse, recasts the Piña Colada through Bulleit Bourbon, smoked pineapple, coconut milk and sherry, trading tropical brightness for smoke and depth.

Somni layers Santa Teresa 1796 rum with toasted bread, Giannotti’s fig leaf and citrus cold brew coffee, finished with warm matcha foam and white chocolate popcorn for a dense, umami-driven close.

Wabi-Sabi sends Bombay Sapphire Gin through wasabi and calamansi, rounded with a rice-and-coconut foam that softens the heat.

Crudo, a non-alcoholic serve, reimagines pan con tomate in liquid form with tomato, strawberry, vanilla and Greek yogurt.

Further Serves Across the List

Perception builds on Singani 63 infused with choclo corn, layered with tomato, celery water, lulo, pickles and fruit mustard. Asparagus brings together Patrón Silver Tequila, Koch Mezcal and Yellow Chartreuse with goat cheese, asparagus and herbs for a bright, lactic finish. Selva pairs Planteray Rum with cacao juice and an aged citrus syrup. Eco runs MG Paradiso Gin through fennel, bergamot, yellow pepper, aniseed parsley, lemon and caper honey. Ritual is the spice statement of the menu, layering blanco tequila and mezcal with blood and white peach, lemon, rocoto, panela, cacao, Sichuan pepper and orange peel. Melt closes the loop with Torres 15 brandy, Campari, Mancino Rosso, Oloroso vermouth, vanilla, raisin and Lapsang Souchong tea. Non-alcoholic creation Origen layers peach, grape must, mango, tonka and pandan.

Lower ABV, Higher Intent

Four non-alcoholic builds and a broader lean toward lower-ABV serves position Oltre in step with how guests are choosing to drink in 2026. Rather than ghettoizing the no- and low-alcohol selections at the back of the menu, Paradiso has woven them through the list, with Source, Crudo and Origen sitting alongside the headline spirited drinks as conceptual equals.

Why It Matters

Since opening in 2015 behind the hidden fridge door of a pastrami bar in El Born, Paradiso has become shorthand for what high-concept hospitality can look like at scale, taking the title of The World’s 50 Best Bars No.1 in 2022 and holding a top-five position ever since. A new menu from this address always resets the conversation, and Oltre arrives with the ambition to do exactly that.

“This is our first new menu in a number of years and has been the product of a truly collaborative effort from our amazing team,” Giannotti said. “With Oltre, we wanted to go further than ever before, beyond technique, beyond flavor, beyond expectations. This menu is an invitation to explore new possibilities and to experience cocktails in a way that surprises and inspires.”

Oltre is available at Paradiso from June 1, 2026.