Cal Marino

At the start of the 20th century, this space was a factory making fizzy drinks, so it's not totally surprising that a few years back it was turned into a bodega; the spirit of popular drinks was already well incorporated into the premises when brave vermouth pioneer Eduard decided to convert it into a wine bar. At Cal Marino, there's no hint of anything to do with the sea but there is enough liquid to create a small lake. There's an incredible range of wines, cavas and beer, along with about 1,000 types of croquettes, cheeses and other innovative snacks to go with your beverage. We particularly favour the omelette with its 'juice', cecina cured meat with artichokes, wild boar stew, and the G&T sorbet, but there are always new creations to try. It's a big place, so it's ideal for going with a group, especially at weekends when they organise occasional live music and vermouth sessions.