The beginning
Carbònic was born in July 2022 from an idea we had been cooking for years: to create the restaurant we would love to visit as customers. We are four partners who have dedicated our entire lives to hospitality, and that experience was the foundation on which we built everything.
We didn't just want to open another restaurant in Salou. We wanted to create a space where every detail had a purpose: from the design to the last wine on the list, including service quality and the space between tables that allows you to enjoy a conversation without raising your voice.
The space
To bring this vision to life, we worked with the architecture studio Isern & Associats, recognised with multiple awards for their work in hospitality and commercial spaces. And for the interior design, with Olga Pajares, one of the leading professionals in the sector.
The result is a space that stands out for its warmth: natural materials, generous spacing between tables, carefully considered acoustics that allow effortless conversation, and an aesthetic that balances the contemporary with the timeless. A restaurant where you want to linger.
The gastronomic concept
Carbònic's kitchen has two pillars: product and fire. We work with dry-aged meats — old cow ribeyes from Friesian and Holstein breeds with a minimum of 30 days of dry ageing — and premium fish cooked on our Basque grill. The grill is the technique, but the ingredient is always the star.
The wine cellar reflects that same philosophy of rigorous selection: over 400 references organised by origin, with particular attention to great Spanish wines and producers who work with criteria and personality. Our Coravin system allows us to offer a by-the-glass selection that goes well beyond the usual.
We complete the offering with a signature cocktail bar that has found its own language in the Lounge, the space that extends the experience beyond dinner.
Why Carbònic?
The name has a dual origin, both essential to what we do. On one hand, the charcoal of the grill: the raw material of fire that transforms ingredients and gives them their unique character. On the other, the carbonation in wine: that dissolved gas that brings life and freshness to sparkling wines and many whites.
Two different elements that share the same chemical root and which, together, perfectly define what Carbònic is: fire, wine and the experience born from the combination of both.
What defines us
Product
We select every ingredient with the same criteria we would use to choose a wine: known origin, trusted producer and quality that comes through on the plate.
Service
From day one, service has been one of our hallmarks. Attentive without being intrusive, knowledgeable without being pedantic, warm without losing professionalism.
Design
The space is part of the experience. We have invested in making Carbònic a place where you feel at ease: where light, sound and furniture all work in favour of the moment.
Community
We are a Salou restaurant that works for those who live here and for those who visit us. From the very first day we have wanted to be part of the fabric of this city.
July 2022
Carbònic opens its doors at Carrer Major, 55 in Salou.
What our guests say
4.6 out of 5 · 1,727 Google reviews
“El nostre restaurant de brasa de referència! Producte excepcional i extensa i variada carta de vins.”
Josep Casanovas
“Cuisine de qualité, prix abordables, service irréprochable, le meilleur qu'on ait testé à Salou.”
Laura Luciani
“A lovely restaurant in an unlikely location. The food and service was exceptional and reasonably priced compared with other (mediocre) restaurants in Salou. I ate well as a vegetarian and members of our group enjoyed tasting the top grade wagyu beef. It was a lovely experience made better by the staff, who couldn't do enough for you and were extremely attentive. A must visit when in Salou!”
Kelly Harper
In the press
“Un asador contemporáneo; está en la línea de los Steakhouse que puedes encontrarte en cualquier capital europea.”
“Carbònic es una experiencia. Completa. Porque aparte el servicio es excelente, la acústica perfecta y las mesas están separadas de manera que en una cita o un encuentro de negocios podamos estar a gusto en todo momento.”
“Un establiment molt ben equilibrat, amb un interiorisme i un disseny que denoten una atractiva personalitat pròpia i on la brasa ben treballada certifica la seva identitat culinària.”
“El premio revelación… en menos de un año de vida ha conseguido llenar el restaurante hasta la bandera la mayoría de días del año.”