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Investigate, Transform & Revolution by @paradiso_barcelona

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Can a cocktail stay colder for longer?

Temperature shapes how we experience a cocktail, from its aromas and flavours to its texture.

Together with Food Lab Barcelona, we’re exploring how vessel materials and design could help maintain the intended serving temperature for longer.

These are our first observations. Next come further measurements under controlled conditions.

Paradiso Research / 001
Paradiso × Food Lab Barcelona by @paradiso_lab

Two awards. One team. 💛

Legend of the List from The World’s 50 Best Bars and Best Non-Alcoholic Cocktail Menu from Top Cocktails.

Behind both, the people who make Paradiso happen every day.

This celebration belongs to all of you. by @paradiso_lab

A cloud of white chocolate, made for Somni.

Inside Paradiso Lab, we aerate white chocolate with a siphon, then expand it under vacuum. Rapid cooling preserves the tiny air pockets, creating a light, crisp texture that melts in the mouth.

One detail of Somni. A closer look at what goes into it.

Paradiso Lab | Oltre by @paradiso_lab

A LEGEND NEVER STOPS EVOLVING. ✨

Honoured to receive the Rémy Martin Legend of the List Award 2026 and to be ranked #17 in The World’s 50 Best Bars.

Ten years of dreams, creativity, passion and constant evolution. But what excites us most isn’t what we’ve achieved. It’s everything we still have to create.

This recognition belongs to every person who has been part of the Paradiso journey, especially our incredible team, past and present.

Congratulations to all the amazing bars recognised this year. It’s an honour to be part of this community.

The story continues. And so does our curiosity.

Never stop dreaming. 💫 by @paradiso_lab

✨ The night Paradiso became #1 ✨

On October 4, 2022, Paradiso was named The World’s Best Bar.

Behind that #1 was much more than one night. There were years of service, new menus, research, testing, ideas that worked and others that made us start again. There was a team growing, a full bar every night, and a way of understanding this profession that never stopped asking how we could do things better.

All of that journey was reflected in that one number.

Four years later, that moment is still part of who we are. And today, we are on the road once again, this time to Milan for a new edition of The World’s 50 Best Bars, grateful to keep sharing this journey with an industry that has been with us for so many years.

That #1 will always remain part of Paradiso’s history and in the memory of everyone who was lucky enough to experience it together, at home. And perhaps the best way to honour everything it has meant is to keep doing what we have always done: create, learn, and evolve.

Never stop dreaming. 💫 by @paradiso_lab

✨ Por Pablo, por Emilia ✨

Hay momentos en los que nuestra industria demuestra hasta dónde puede llegar cuando decide unirse por algo que realmente importa.

Tras la partida de Pablo Carrizo, amigos y compañeros en Colombia pusieron en marcha esta iniciativa a través de los Lunes de Industria, reuniendo a distintos bares alrededor de una misma intención: acompañar el futuro de Emilia, su hija.

Desde Paradiso quisimos sumarnos también a ese gesto. Este 3 de octubre queremos invitar a amigos, colegas y a toda la comunidad de la hospitalidad a acompañarnos, compartir un cóctel y convertir una noche de servicio en una forma de estar presentes.

Con la ayuda de nuestros amigos de @alquimicocartagena todo lo recaudado con este cóctel será destinado al fondo creado a nombre de Emilia.

Porque a veces un pequeño gesto, cuando lo hacemos entre muchos, puede llegar mucho más lejos. 🤍

✨ For Pablo, for Emilia ✨

There are moments when our industry shows how far it can go when it comes together around something that truly matters.

After the passing of Pablo Carrizo, friends and colleagues in Colombia began this initiative through Lunes de Industria, bringing different bars together with one shared intention: to support the future of his daughter, Emilia.

At Paradiso, we wanted to be part of that gesture too. On October 3, we invite friends, colleagues, and the entire hospitality community to join us, share a cocktail, and turn one night of service into a way of being present.

With the help of our friends at @alquimicocartagena everything raised through this cocktail will be donated to the fund created in Emilia’s name.

Because sometimes, a small gesture can go much further when we make it together. 🤍 by @paradiso_lab

Piccolo e Grande Garnish | Paradiso Lab 🎨

A small work of art, made to be eaten.

The Piccolo e Grande garnish brings technique, art, and flavor together in a single piece. The image of Dalí’s The Elephants is printed with edible ink and carefully transferred onto a thin plaque of white chocolate.
Underneath, a cracker and a cream inspired by the flavors of a traditional Spanish Gilda bring a savory dimension and complete the contrast of textures.

A precise and delicate process behind one of the most artistic details of Piccolo e Grande. by @paradiso_lab

✨ Always asking what could be better ✨

There is a difference between telling someone what to do and giving them the confidence to discover how far they can go.

Over the years, Giacomo has made this philosophy part of the way he leads Paradiso: asking questions, creating space to explore, challenging an idea when it can still grow, and trusting that each person has something of their own to contribute.

Sometimes, experience doesn’t give you more answers. It teaches you to ask better questions. 💫 by @paradiso_lab

$Wabi-Sabi | Paradiso Lab ✨ Two cultures, one shared way of finding beauty in imperfection. Wabi-Sabi is born from the encounter between Japan and Cataluña. Its glassware combines the Japanese philosophy of wabi-sabi with a reinterpretation of kintsugi, where fractures are not hidden but instead become a visible part of the piece’s history. The Catalan inspiration comes through trencadís, the mosaic technique created from fragments and closely associated with the architecture of Antoni Gaudí. Two different visual languages come together in a single piece through fragmentation, material, and color. This encounter continues in the cocktail itself: Japanese-inspired ingredients grown in Catalan soil create a citrusy, floral, and balanced profile. A celebration of the imperfect, the ephemeral, and the natural, where each element finds value precisely in what makes it unique. by @paradiso_lab$

Asparagus Garnish | Paradiso Lab 🌿

Obulato is a material that is as delicate as it is versatile. Shaping it without compromising its structure requires precision at every stage of the process.

For the Asparagus garnish, we work with multiple layers of obulato, red berry powder, and isomalt, carefully shaping them into a cylindrical form. Precise control of moisture, drying, and temperature is essential to achieve a light, stable, and crisp result.

During service, it is filled to complete a garnish that plays with contrasting crisp and silky textures, becoming an integral part of the cocktail experience. by @paradiso_lab