About almarge

Concept

Located in Badalona, just outside Barcelona, Al Marge is a farm-to-table restaurant featured in the Michelin Guide, known for its focus on local ingredients and contemporary interpretations of traditional Mediterranean cuisine. Operated by a professional couple, the restaurant reflects its philosophy in its name—“Al Marge,” meaning “by the riverbank,” “in the margins,” or “an independent path.” These ideas come together in a space where casual, warm hospitality meets refined yet approachable dishes, designed to be shared. The food stays rooted in Mediterranean tradition while embracing modern sensibilities, with a thoughtful wine list that harmonizes beautifully with each plate.

Chef Germán Franco and Marta Rombouts

Chef Germán Franco brings his experience from Michelin-starred restaurants Alkimia and Alkostat, where he served as sous-chef and later head chef, even participating in the launch of Alkostat itself. His culinary philosophy, deeply influenced by these prestigious kitchens, is clearly reflected in the dishes at Al Marge.

His partner and co-owner, Marta Rombouts, is the restaurant’s sommelier. With a deep knowledge of natural wines, she is responsible for curating pairings that highlight and elevate the flavors of Franco’s cuisine. Together, they run Al Marge with a shared commitment to quality, simplicity, and authenticity.

Michelin Guide Recognition

Al Marge is listed in the 2025 edition of the Michelin Guide Spain, acknowledged for offering high-quality cuisine in a casual, relaxed setting.

The Dining Prelude

Exterior & Entrance

Tucked away in a quiet residential area of Badalona, Al Marge blends modestly into its surroundings. Its black-toned façade and simple signage featuring the restaurant’s name exude understated elegance and quiet presence.

Inside, a warm, inviting interior of wood and stone unfolds—a calming space that builds quiet anticipation for the meal ahead. The refined yet approachable design offers a subtle escape from the everyday.

Dining Space

The restaurant spans two floors. During the day, large windows flood the space with natural light, creating an open, airy feel that encourages relaxation.

Soft velvet chairs in muted pink and pale-toned round tables set a tone of gentle sophistication. Every detail is carefully curated, allowing the cuisine’s narrative to unfold seamlessly. A portrait of Emilie Flöge by artist Btoy graces the wall—an artistic nod to the restaurant’s balance of classic roots and contemporary expression.

Menu Presentation

At the center of each table stands a simple yet elegant menu. Printed in Catalan using a clean sans-serif font on beige paper, the menu speaks to the restaurant’s regional pride and local engagement.

A gold-trimmed tabletop stand holds the menu discreetly. It mirrors the quiet aesthetic of the food itself—refined without excess. A QR code in the top corner allows guests to access more information or language options on their smartphones.

This presentation, nestled naturally on warm wooden tables, reflects Al Marge’s core values: unpretentious, yet intentional.

Starter Drink

For this light second-dinner visit, the evening began with a glass of Mas Candí Brut Nature. A standout among CORPINNAT sparkling wines from Catalonia, this bottle—fermented with wild yeasts and aged extensively—offers bright, crisp acidity and delicate bubbles. It set a refreshing tone for the courses to come.

Dishes Tasted

Pa Amb Tomàquet: Pa artesanal Carles Bertran amb tomaquet

The first dish was a classic Catalan favorite—pa amb tomàquet. House-made artisanal bread by Carles Bertran was lightly toasted, topped with grated ripe tomato, and finished with olive oil.

Simple yet profoundly balanced, the crisp bread, juicy acidity, and rich oil melded perfectly. It was a small but powerful start—one that instantly built trust in the kitchen’s touch.

Roman-Style Fried Calamari with Saffron Mayo

Crisp, golden rings of squid arrived garnished with a generous swirl of saffron mayonnaise, pickled onions, and fresh herbs. Lightly battered, never greasy, the squid was tender and full of umami.

Served with a rare natural wine—Gelber Muskateller by Andreas Tscheppe of Styria—this biodynamically grown varietal offered complex aromas of citrus peel, white flowers, and herbs, with a mineral backbone and long finish.

The limited availability of this wine made its presence feel like a stroke of fortune, and it paired exquisitely with the saffron-accented calamari.

Roasted Bell Pepper with Burrata

Long-roasted peppers yielded deep sweetness and smoky notes, layered with creamy burrata. The warmth of the vegetables contrasted beautifully with the cool, melting cheese.

Accented with capers and herbs, this dish went beyond the familiar “vegetable and cheese” combination, becoming a memorable, expressive plate.

Artichoke Stuffed with Smoked Jerusalem Artichoke and Brandade

Warm and aromatic, this dish featured a whole artichoke filled with brandade—a creamy emulsion of salted cod and olive oil—topped with smoked Jerusalem artichokes, greens, shredded cheese, and herbs.

Every bite brought together the artichoke’s bitter charm, the depth of the smoked roots, and the creamy fish, forming a layered, soulful expression of flavor and texture.

Organic Beef Tartare with Smoked Sardine and Spiced Butter

Chunks of organic beef were folded with smoked sardine, creating a rich, slightly smoky profile. A spiced compound butter added warmth and aromatic depth.

Capers, herbs, and sea salt finished the plate. Served on crackers or eaten alone, this tartare left a lasting impression—elegantly complex, yet grounded.

A thoughtful wine pairing further enhanced the dish’s interplay of meat, seafood, and fat.

Almarge-Style Arroz a Banda with Local Fish

This rice dish—an Almarge take on arroz a banda—was served in a large pan. The rice was intensely flavored with reduced seafood broth, seared to a crisp at the edges, while remaining moist in the center.

A dollop of golden aioli melted into the dish, adding richness. Local fish, delicately placed atop the rice, let the broth’s depth speak for itself. A dish of pure focus and restraint.

Dessert & Finale

Charcoal-Grilled Pear with Vanilla Flan and Yogurt Cream

A whole pear, grilled over charcoal, brought caramelized edges and juicy sweetness. Paired with a light vanilla flan and tangy yogurt cream, it created a soft landing—gentle, layered, and quietly elegant.

Summary and Impressions

Just outside Barcelona’s bustle, Al Marge stands rooted in the calm of Badalona. It embodies an unassuming beauty—modest, yet intentional.

Each dish whispered of care and time. Especially memorable were the ways temperature and aroma were handled: vegetables gently fired, spice-laced butters, the subtle smoke of fish, and rice infused with deep umami.

The wine selection was seamless—every pairing precise, never overwhelming.

Few restaurants master à la carte pacing with such grace. Al Marge is one of those rare places, where the “quiet joy of eating” is not just remembered, but relived with each course.

Reservations and Access

Open: Friday to Monday
Lunch: 13:00–15:00
Dinner: 20:00–22:00
Closed Tuesday to Thursday

Reservations:
Phone: +34 938 24 71 90
Website: almargerestaurant.com
Instagram: @almarge.restaurant

Address: Carrer de Lleó, 79, Badalona, Barcelona
Nearest station: ~10 min walk from Badalona Station