Our story

Two friends, a pita and a little piece of Tel Aviv in Gràcia

Dos Manos is the pita bar of Eyal Arbiv and Ofer Kabilo, two Israeli partners and friends who made Barcelona their home. It opened in 2023 at the end of Torrent de l’Olla with one idea: to bring their country’s street food to Gràcia, under a three-word motto, “bueno, bonito y barato” — good, nice and cheap.

Eyal and Ofer

Eyal is the chef. He was born in Israel to a family with Lebanese and Turkish roots, and came to Barcelona at 24 to train at Hofmann. He went on to be part of the team at Baldomero.

Ofer came from the restaurant trade in Israel. In Barcelona he opened Nina just before the pandemic, and had to close it.

They complement each other: Eyal leans towards fusion, and Ofer is almost the guardian of traditional flavour. What comes out is the base of Middle Eastern cooking: coriander and spices.

— BCN Foodie Guide, Gastronomistas, Catacultural

“Aquí se come a dos manos. Porque es la única forma de comer.”

Catacultural

A name that’s an instruction

Here you eat with your hands: to dip bread in the hummus, to hold a pita packed to the brim, or to pick from the plates in the middle of the table. It’s written large on the wall: “Dos Manos. The only way to eat.”

And if you’d rather keep your hands clean, any filling also comes on a plate.

“The name isn’t a suggestion; it’s an instruction.”

hey.barcelona

Inside Dos Manos, with the “Dos Manos — The only way to eat” sign on the wall

The food they grew up with

The recipes come from Eyal and Ofer’s memories of what they ate as children. They’ve reworked them again and again to get the taste and smell closest to those roots, without toning them down for local palates.

Vegetables, pulses and spices lead: tahini, sumac, za’atar, harissa, amba. That’s where the Aliza of beef and lamb comes from, the Bonfire of roast aubergine with labneh and date honey, the cauliflower Balagan, and the Sabij of fried aubergine and egg, the chef’s favourite.

“Son pitas grandes, generosas, de más de 400 gramos la pieza.”

Gastronomistas

— Good2b, Catacultural

Everything in view

The kitchen is open, behind the bar. From there Eyal keeps one eye on what’s on the fire and the other on the faces of the people eating.

“El calor humano, el dar de comer y observar la reacción, buscando un gesto de satisfacción es también parte de la cocina israelí.”

Eyal Arbiv, BCN Foodie Guide

The room

The space was designed by Liat Eliav’s studio: an industrial feel, tiles in a moss green that has become the house colour, a terrazzo bar, and high and low tables, for a quick bite or a long dinner with friends. It’s small and cosy.

The green-tiled bar and the open kitchen

From Torrent de l’Olla to the street

On Saturdays and Sundays, from 10:00 to 13:00, there’s brunch: freshly made pitas, French Pita Toast with chocolate, spiced omelettes and coffee. And homemade lemonade.

For the 2026 Festa Major de Gràcia they opened every day. And now and then they take to the streets of Barcelona handing out small tastings of their pitas, so people can try them and tell them what they think.

— Instagram @dosmanos_pitabar

The Dos Manos chalkboard on the street, with a pita

“Barcelona’s best bet for vegetarians”

The Infatuation

Come hungry, enjoy with both hands.

Book a table See the menu

This story is told from what has been published about Dos Manos: the press since it opened, its Instagram and its Google listing.