The first impression someone has of this now renowned Barcelona venue is its facade of a pastrami bar with a big antique fridge. Upon opening the fridge door, Paradiso awaits.

Known for its unique speakeasy entrance and bustling atmosphere, Paradiso used to have an enormous queue to get in each night. A good problem for a business perhaps, but the bar missed its locals and regulars who could never get in for a cocktail. To solve this, they implemented a virtual waitlist system. Guests sign up, then go and enjoy the neighbourhood’s bars, restaurants or museums until there is space. Now neighbours and tourists alike sit at the bar and enjoy all that Paradiso has to offer.

Past the fridge and the waitlist is the bar itself, designed entirely in wood and constructed to look like waves that stretch from the front of the bar and the backbar all the way up to and across the ceiling. Inspired by the Catalan modernism of the 50s and 60s, these wooden waves and the marble bar top follow the style’s instinct that everything should be rounded and circular, with nothing straight or at sharp angles. This gives the space a warm atmosphere. Seating lies beyond the bar in an area decorated with floral and tropical flair.

Guests might think at that point they’ve explored the depths of Paradiso, but through another hidden door in the bathroom is a second cocktail bar, dedicated to whisky, with its own menu. Drinks across both areas, however, are very modern. The team makes full use of a lab equipped with every tool in a bartender’s arsenal, including three rotavaps, a large centrifuge, an ice cream maker and much more, staffed by between four and six people during the day to prepare for just one evening at Paradiso. Guests can expect interactive, playful and visually theatrical cocktails that don’t follow the classic families or rules, but are always creative.

As a bar that’s always full, Paradiso has a lively ambience and playlists to match. The staff are also used to working at full capacity, and their hospitality is never strained, with the bar known for its friendly and warm nature. They’re staffed to allow time with guests and the ability to pay attention to the little details of a visit.

When it comes to sustainability, Paradiso hosts an annual two-day summit, inviting key hospitality players from around the world to share insights and experiences that inspire the industry to do better. The team also works with a local company called Abono km0, who collect organic waste weekly to compost it into soil that goes to the local farms they source fruit from. They’ve also switched up their delivery methods, working directly with spirits companies to receive deliveries in bulk and avoid unnecessary packaging waste, and have invested in a water ozonator, allowing for fewer chemical products to be used for cleaning.

As a team, they run a tight ship, sending daily briefings for the shift ahead, including feedback from the night before, to ensure smooth-running operations. They also place great value on community within the team, and as part of this, often make and eat lunch together before service.