A neighbourhood bistro on Plaza de Fortuny
Paprika was born where fire cooking meets curiosity about the world. A close, technical and deliberately honest proposal.
How we cook
We work with nearby growers, respect the seasons and let the grill set the pace. Local produce becomes a dish through technique that goes unnoticed.
- ProduceVega vegetables, Andalusian meat, fresh fish from the coast.
- TechniqueSlow cooking, our own ferments, sauces reduced in house.
- WorldSpices and techniques from Asia and the Levant to light up local produce.
- HospitalityA team that looks after you, without posing and without hurry.
The chef
Sarper Onder
More than fifteen years in chef-driven kitchens between Istanbul, London and Granada. At Paprika he runs an open kitchen that combines discipline and play.
The room
A bar and tapas area separate from the dining room, banquettes and wooden tables. A terrace on Plaza de Fortuny in season.
Book your table
Instant confirmation. Groups of more than eight or the whole venue, by phone.