Superauto: Barcelona Travel Guide

What Superauto actually is

Superauto occupies the old Auto Rosellón garage in Eixample Esquerra, one of Barcelona’s grid-planned residential districts west of Passeig de Gràcia. Chefs Ronit Stern and Rafael Campos run the kitchen. The concept is all-day dining: breakfast, lunch and dinner service under one freestyle, globally-inflected menu rather than separate fixed courses.

Expect plates that borrow from multiple culinary traditions rather than sticking to Catalan or Spanish convention. The wine list leans natural, meaning low-intervention bottles from small producers rather than big commercial labels. This pairing of loose, wandering food with natural wine is the core identity here, not a side note.

Why the garage space matters

Auto Rosellón was a working car garage before this conversion, and that industrial bones-and-shell logic still shapes the room. Eixample Esquerra itself is known for exactly this kind of adaptive reuse: old workshops and warehouses turned into restaurants, galleries and design studios rather than demolished.

That history matters for how the space reads. You’re not walking into a purpose-built dining room dressed up with reclaimed signage; the building actually was automotive infrastructure. It places Superauto alongside a broader trend in this part of the Eixample, where former industrial units keep getting repurposed for food and drink rather than offices.

Getting there and getting a table

Eixample Esquerra sits in a walkable, well-connected grid, an easy stroll or short metro ride from central Barcelona hubs like Plaça Catalunya or Passeig de Gràcia. Because this is a recently-opened, fast-trending spot, exact hours, days of service and reservation policy aren’t fixed public knowledge yet.

Before you go:

• Check Superauto’s current opening hours and days directly, since all-day concepts sometimes still close between services or on specific weekdays.
• Book ahead if you can, especially for dinner or weekend brunch-style breakfast; new Barcelona openings with this kind of buzz fill up.
• Don’t assume a fixed breakfast/lunch/dinner cutoff. The unconventional structure means service times may not match typical Spanish restaurant hours.

Ordering and moving through the room

Treat the menu as a set of options to combine rather than a rigid three-course structure; that’s the point of a freestyle, all-day format. Ask staff how dishes are meant to be shared, since globally-inflected small-plate menus in Barcelona are often built for splitting across the table.

On wine, lean into the natural list rather than defaulting to a familiar Rioja or Priorat red; that’s clearly where the kitchen’s attention and pairing instinct is. If you’re unsure about a bottle, ask what’s being poured that week, since natural wine lists shift with what small producers have available.

Given the buzz around a new Ronit Stern and Rafael Campos project, arriving with a confirmed reservation beats walking in and hoping. Call or check their booking channel the same day if plans change, since availability at trending new openings turns over fast.