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Àbac Barcelona Reviews from The Last Year
RUN! You don’t need this place - rip off
Not worth it. Bad peoples. Horrible service. Just run to the other three other Michelin star in the city! I have eaten in Michelin star, 3 Michelin stars from different continents, this place treats colored people differently. Sometimes you let those fly by, but now, in splice of the European culture you believe is more evolved than perceived, this restaurant bears no importance to the movement of culinary arts than subjugate our taste buds into nothingness and the service into the reduction of baseless inhumanity than to promote a gastronomical experience. Bad.
A real 3 stars with unique experiences and surprises all along the meal
The experience starts in the kitchen. And because a kitchen is timed, it is important to arrive a little bit in advance in order not to disturb the mechanic of precision that a kitchen is, especially when guests are asked to get their pre-starters in the kitchen. The experience surely is a one of its kind. Never seen before, it has its effect! You are being accompanied in the room by professional servers who are mastering several languages and are perfectly at ease to greet you and, across the meal, to explain it all. The tabes are interesting in their design: they are asymmetrical. They also each have an individual lighting which is very sculptural. Many of the dishes are around the smoke and are smoky based. You get all aspects of the cuisine, from traditional (ham and tapas) to the most sophisticated nitrogen and molecular. Many dishes are extremely complex and the list of ingredients is extensive, thus making it hard to embrace your plate fully. The most surprising thing is in the wine pairing. Our sommelier went as experimental and daring as serving a beer; and the result was remarkable. But the best was yet to come with a wine being served that will change its taste again and again at each mouthful, to come back to what it was at the beginning of the dish. Never heard of, never seen before. Overall very demonstrative as a young chef can be, you feel the passion and strong will that is driving the chef and his team. One thing to note: you might want to double check your bill...
A disillusionment for which Michelin may scratch themselves behind the ears .. How is this possible?
From front to back a disillusionment unparalleled. It already started wrong when we waited in the (not heated) garden for 20 minutes without even looking back to see if we wanted a drink. It continued in the kitchen where we got the first amuses prepared live. These were good but whether a 3-star label can be attached to them remains in the middle. Once at the table, the qualitative disaster began in the form of poor etiquette, disinterested staff with poor explanations of all dishes. Something can't be your taste just the construction of the menu doesn't hit the mark. From front to end, everything was mediocre and flat and unspoken in terms of taste. This is an eternal shame because of the fact that it does use nice fresh produce. For instance, the beef wellington-inspired course was cold and poorly flavoured, making the meat totally disappear from the other flavours. The soup that preceded the last 'hot' dish was downright disgusting and other guests seemingly left it all out. There was also only one really hot dish, which made us think the chef wanted to play it safe. Normally, I would describe the above as a cynical pissing piece, but at a 3-star Michelin restaurant everything has to be right for 1200 euros, which you pay for the three of you. In all honesty, I would advise Michelin to reconsider what a ballpark this is. Good luck with your business.
A disgrace & A promise-breaker
*Short-Version* The experience was an enormous disappointment and deceiving because of: 1. the failure to balance flavors of saltiness & acidity 2. the failure to perform a gradually richer sauce consistency as the menu proceeded 3. the failure to accommodate my dietary restrictions of reduced salt content and of low sucrose diet 4. assigning physically unwell employees to serve the customers, yet no hygienic procedure was taken after every cough/sneeze covered by the employee's hand and before continuing to serve the customers Moreover, the manager on duty broke his promise to offer me a complimentary revisit to ABaC again as compensation by simply ignoring my email. Multiple phone calls were made to me, and although the front desk has made another promise that a reply will be made, but after more than 2 weeks of my experience, there was no direct reply from them. *Feedback on Non-Cuisine Aspects* Before I provide my thoughts on ABAC's cuisine course by course, I would like to readdress that during my dinner, one of the employees (name unasked) was consistently coughing and sneezing throughout the entire service. This imposes not only my concern about his health condition, but also, the health concerns of me, other customers, and other employees, as he did not perform any standardized hygienic procedures after every time his hands contacted his nose and before serving customers. Cleanliness and sanitization safety are always considered as a priority, regardless of the level of cuisine in every restaurant as supposed, particularly in a three-starred one, where executions are expected to be made beyond perfection. *Course: Bread w/ Hazelnut Butter & Caviar* The caviar was served independently, and hence, A mother-of-pearl spoon was requested by me. I understand that if the kitchen could not provide so, since only a few two-/three-starred restaurants would, it is even rarer to provide the spoon proactively. However, the issue is that the kitchen never answered my request, even till the end when I did not wish to continue my dinner because of the accumulation of disappointments. *Course: Sundried Tomato, Parmegiano R., and Green Tomato Drink* This course had a large piece of tomato served as a whole, embedding a layer of Parmegiano R. cheese and bread crumbs below. Because of the concentrated, sun-dried flavor, the acidity dominates the flavor. Consuming the lower half of the tomato can be combined with other complimenting ingredients. But, the entire upper half of the tomato can only be consumed on itself, leaving the palette overpowered by the sourness. Moreover, the green tomato drink pushed the acidity boundary even further (unenjoyable). I was told that the chef even added vinegar to the green tomato, leaving me unable to understand the purpose of why making the sourness eliminating all other subtle flavors. *Course: Scortched Roots Ice Cream* The ice cream included in this course demonstrates that the kitchen failed to adapt to my low-sucrose diet per their promise. *Course: Dorade Sea Bream Ceviche con la Salsa Leche de Tigre* The second course is killed by the overdosage of acidity. In multiple cuisines, citrus/tomato/vinegar acidity is commonly used to counter-balance the “fishiness” of seafood. The fish on its own has rich umami and zero fishiness, thanks to either its freshness or slight maturation. Its texture was well contrasted with the pumpkin seeds. However, the leche de tigre sauce was significantly much more sour than the most I had tasted before, and the sauce came in an abundant quantity. Why would the chef smolder the opportunity of letting excellent ingredients shine with their natural flavors? Lastly, as a menu proceeds, the flavor always shifts from appetizing to rich & sophisticated. But till now as well as the next dish I am about to discuss, were all paired with clear broth/sauces instead of creamy-consistency sauces. *Course: Smoked Egg & “Gnocchi” in Chicken Broth* The last nail on the coffin was again, the combined, overwhelming sodium content of the chicken broth and the “Gnocchis”, which were only made into a gnocchi-reminiscent shape and burst when bitten -- so did all the extreme saltiness exploded out into the mouth. On the other hand, the repeatedly used clear-broth-consistency sauce did not compliment the silk-like texture of the poached egg. Instead, it demoted the dish as if it was drinking a pond of salty soup. Interestingly, although I was informed that no additional salt was added in this course, I have chewed and tasted unrendered salt flakes on the egg white, contradicting to the kitchen's words. *Course: Hake, Clam, Fried Kale Chip, and Fried Rice Chip in Pil-Pil & Ajoverde* The sous-vide hake was seasoned prior to the cooking at the salt content level of “right at the point if consumed individually”, and so is the pil pil sauce. But when multiple ingredients already well-salted combine, the entirety becomes oversalted because of the flavor accumulation, and unfortunately, these two were the least salty items in this course. Regretfully, the ajoverde paired in this course was a salty-tasting decoration in the bowl. Furthermore, the fried kale was essentially a salty flake, completely eliminating the fried flavor that was always associated with the enjoyable browned, fried surface due to the Maillard Réaction. (Menu was halted and unfinished from this point.)
The Emperor Wears No Clothes—This is just BAD!!!!
Let me start by saying I think that Michelin should reimburse me for all the money I spent going to this restaurant. From start to finish, without hesitation i can say this is the worst Michelin rated restaurant i have ever been to. I sincerely hope that Michelin takes away its stars and this chef learns not to be so arrogant. When you are paying this much money for dinner, you should expect good service and good food neither of which we received. I will try to relate the experience as i remember it so anybody else who thinks this is a good idea can rethink their plan. I didnt mind that you cant use a front door to this restaurant and had to be buzzed in at a gate to the hotel but this should have been some sort of an omen to me. We were “greeted” and i use that term very lightly by the master d’ and another unknown woman who argued whether they should be the one who “told” us about the theme of the evening. We were told that Jordi Cruz, the chef, had a friend who was an artist and that the artist had drawn a picture of a woman with a huge bubble coming out of her rear end and that the meal would be focused around “the heavenly wind.” I said that was disgusting and i already didnt want to eat there but my husband who is more tolerant of potty humor said that it would be fine. So we proceeded to be seated in a dining room that at best looked like a hallway with a table on each side of the hallway. No decoration, no music, just a plain room with approximately 8 or 10 tables. There were three “waiters” working as a team for all of the tables. None of them were professional waiters. They looked like a bunch of kids who were trying to keep it all together. Upon sitting, we decided to start with a cocktail and were told there was no bar and no bartender but maybe they could find someone to make us a drink.another bad omen, but hey they have your money at the reservation, so we figured we were stuck we should probably stay. The ambiance and food were bad but the food probably rated the worst part of the experience. The bread was rock hard and when we complained that we would break our teeth if we tried to eat it we were told that this is the chefs specialty and that we just don’t know quality bread making. The meal from start to finish was really bad. Some plates were served to look like poop on a plate others had a dome with a gas we had to smell. One dish was served with a perfume to smell—in my world kind of a no no if you want to taste the actual food. We left,without finishing, when the dessert was served with a helium balloon to inhale. Good lord i have never felt so ripped off in my life. We live in New York and i guarantee if a restaurant tried to get away with this pass this off as elegant food they would be closed in a NY minute. Michelin, if you ever read these reviews take notice. This was truly bad!!I want my money back!!! Barcelona is so filled with great food do not waste your money!!!!!
Wow! Where to start.
.. one of the most memorable and special gastronomic experiences of my life. We were welcomed for a reservation and invited to join the staff in the kitchen for some super special appetizers and a killer bloody Mary. Once we finished a number of wonderful treats in the kitchen, we moved onto our table where our server walked through the tasting menu. The restaurant has a clean, modern vibe, very minimalistic which allows you to focus on the food and the choreographed service We decided to go all in and participated in wine pairing. It should be noted that we were invited to utilize any choice from their extensive wine menu rather than the wine tasting. Just for fun, we checked out the menu and it even included a number nice selections from USA Napa Valley. All of the food was delicately prepared and well thought out. Wine pairings were all Spanish wines, and not one style; we enjoyed wines from all over Spain, most notably from their Rioja region and north. Selections included a nice variety that included white, reds, cider, and Sherries. Each of the wines was well paired with the wonderful array of foods that we experienced. Many of the courses lean towards fish, which you would expect being so close to the Mediterranean. A wonderful squid dish, a flight of tomato based dishes, the absolute best hake may have ever had the pleasure to taste, just name a few. Wonderful lamb protein course towards the end of the meal, followed by several rounds of dessert, each whimsical and delicious at the same time. Honestly, everything was wonderful and the only thing I didn't care for was really an aside for fun a candle of coconut oil that melted bread dipping, fun but it wasn't my favorite taste Our meal, lasted more than 3 1/2 hours, and it just flew by! The service was impeccable, wines, varied, and fun, food, absolutely one of a kind. A must if you ever have the opportunity to be in the Barcelona Spain area to experience Chef Cruz absolute genius. Reservations are a must, in advance, to secure a spot at this restaurant.
The ambiance was rather sterile.
There is hardly any color in the restaurant, which was surprising because the entrance and outside space is so gorgeous. Service was hit and miss that night. The food overall was okay, some beautiful presentations but not memorable. At one point in the night, several drunk patrons wobbled their way from the back through the long dining room and one man threw up repeatedly on the floor (!!!), leaving everyone shocked and disgusted. One couple immediately left mid meal. I thought maybe the staff would present a courtesy wine pour (as an apology for the gross behavior) but nothing. In fact there was hardly an apology for the ruined experience. This is suppose to be a 3-star Michelin restaurant?? Understand your patrons. I chose to come here because I was unable to secure a reservation at Disfrutar. Sadly I wish I had chosen one of the other 2 or 3 star Michelin restaurants in Barcelona.
I really wanted to like this restaurant but for this price
I really wanted to like this restaurant but for this price point there are a lot better meals to be had. There are some really nice aspects to the meal, and they open really strong. Unfortunately the menu falls off really hard at the proteins and dessert. They also straight up forgot to tell two tables (ours and a neighbor) that one of the dishes was edible (the one with the candle). Highlight of the meal is the first dish, the Bloody Mary, as well as the deconstructed salads. Decent storytelling, particularly the balloon effect at the end but all of the flare doesn't make up for a so-so culinary experience.
Food was salty, service was sloppy and ambiance was stuffy.
However, the course's overall concept was quite fun--particularly the desserts; they were nostalgia re-envisioned. Processed candies eaten as a kid, recreated with fine dining ingredients and techniques. One of the desserts tasted like I was drinking a strawberry hard candy (Jolly Rancher for us Americans). Otherwise, the rest of the meal followed played out fine dining usuals like caviar forward appetizers and deconstruction of familiar dishes. Except all of these were worsened by the saltiness of the dishes. My mouth actually puckered from the saltiness. When asked about my experience with the appetizers, I asked if they could pull back on the salt for the rest of the meal, if possible. Which leads me to the service. The food remained salty, and no one asked if the food tasted specifically less salty, for the rest of the meal. Understandably, much of the prepared components of each course may not be able to be adjusted to fit a single customer's request. But I would've appreciated a simple follow up. There were two more noticeable issues with the service. First, look at the pictures. I found a hair in the white sauce of the course shown in the pictures. The waiter took my dish back to prepare a new one. However, I am quite dubious whether a new dish was prepared, and whether the same standard of quality was met. The white sauce's consistency on my dish is quite grainy, like cottage cheese, while the white sauce on my partner's dish is smoothly gelatinous, as mine also was when it was first presented. The second service issue is related to setting the table. Several times when the staff placed new silverware, my partner and I noticed, not only for our table, but for others as well, that the staff almost "tossed" down each utensil. I know I'm being very nit-picky here, but this is a three Michelin star restaurant. It was not pleasant, especially when there was no rapport established between us and our primary wait staff--not to their fault because do have language barriers. Regardless, the impression was carelessness. Lastly, ambiance. This is highly subjective so take it with a grain of salt. The setting was quite intimate, but it was stuffy. I could hear everything from everyone. I felt that I had to lean in and whisper to speak with my partner without disturbing others. Also, jackets are not required for men. If a certain ambiance is trying to be created, follow through.
Wonderful experience.
You begin in the kitchen with a few amazing courses. The staff is sweet, attentive and friendly (so long as you are), otherwise they are quite professional and to the point which is still appreciated. Sommeliers are intelligent and enjoyable. We were so full by the end, my partner needed to help me with the last courses (we came for lunch, tasting menu was about 3hrs). I love how playful some of the last dishes were. You must experience this restaurant and their creativity! Having been to a few other Michelin restaurants, i felt the quality, quantity and pace of ABaC to be perfect. Being that we are spending all our money on quality food, we walked our butts to the restaurant from Las Ramblas area and I was glad to have a trek back to digest. There are also a few parks along the way to rest, reflect and digest. Book you reservation now!
Barcelona's Best Restaurants that are most frequently booked by customers of Àbac Barcelona
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I will give you 50% of ALL of my PROFITS if you teach me how to make profits? |
LOL. Thank you The New Yorker.
Appointment |
Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
Buyers interested in Bern's Steakhouse: PLEASE READ |
Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Reservation Name
Ok - Newbie question here - I just purchased a reservation as a gift. How do I know/change the name on the reservation?
Give the best answerRome
Can anyone help with a reservation for Aroma (vis a vis from the Colosseum) in Rome?
6 PAX 21.5 19-20:00
Thank you!
Can’t wait to last minute?!
How do you set a timeline for getting your bid accepted? I can’t wait till the actual time I want to go. I want to know at least eight hours ahead of time. How do you do that?
Give the best answerHow do I choose the restaurants to make a reservation for?
I can’t find restaurants with high performance or like what’s the most popular restaurant or what is in short supply? Any advice?
Give the best answerConcierge change fulfillment time
I posted a request for a reservation this Thursday between 6:30 and 8 pm and initially the potential seller said it would be fulfilled by today. Now they changed it that they will only fulfill it by 5pm that same day. Basically I would have an hour and a half to get to the restaurant. Is this allowed?
Give the best answer@bravehand53
Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
Give the best answer2 Ppl 5pm san Sabino res
Anyone want?
Give the best answerApp
This app is a catfish and overrun by people programming “bots” and algorithms. It makes it frustrating for someone not well versed in this to have any movement. I thought this would be a fun side hustle, but unfortunately it’s become like any other “side hustle”. Don’t waste your time with this crap. Not a question, just a suggestion. Also don’t pay these fake “gurus” hundreds of dollars to teach you. Might as well sign up for a software class. 😕
Give the best answerMy reservation review keeps getting rejected
I have a reservation for Kasama Chicago on Mother’s Day at 7:30 pm to sell but it keeps getting rejected
Give the best answermore then 15 submissions at the same time
can i get more then 15 submissions at the same time and how do i make this happen
Give the best answerWrong resy
I bought a resy for Tatiana By Kwami and when i unlocked seller lied it was for a different restaurant
Give the best answerSold reservation
What do I do with the reservation after I sell it? Do I need to notify the restaurant?
Give the best answerPaid $75 for name change that didn’t happen and cannot get anyone to reply
I paid $75 for a name change for a reservation. I bought last week that name change did not happen when I got to the restaurant they did not have my name. Luckily they took me anyway because I had the name on the reservation. AppointmentTrader owes me $75 and I can’t get anyone to reply, how do I claim my $75
Give the best answerPostpaid?
One of the reservations I put up for sale is notated “postpaid” whereas none of my others make any mention. What gives??
Give the best answerMaking first reservation listing
I have secured a reservation with my resy app so I need to create an alias first or how does info get changed to person buying reservation
Give the best answerNew & have q’s
I’m new too. I’m trying the Trial and Error approach. I look at the top trending restaurants and make a few reservations then see what sells.
9:30pm Lilia Reservation Indoors on Friday 5/3 - What do you have that you'd be willing to trade for?
Would trade for a Carbone or 4 Charles
Give the best answerAside from higher rated listings, what do importance points provide?
The info blurb on importance points say that you get your listing pushed to the top if you have more importance points “and many other things” but what are these other things? Should I be trying to get these points?
Give the best answerFirst Time Bidder in Chicago
Can someone tell me if I did this correctly? I’ve searched the app and website and can’t really find any answers so I opted for a mildly popular (not the most) restaurant to start with and bid at the suggested price. Is it just a waiting game at this point??
Give the best answerHow do you call from fake numbers?
How do you call places with a fake number? Does google voice work?
Give the best answerIs there a method for getting approved sales listings for phone call based reservations?
Or does everything effectively have to be done online?
Give the best answerI can’t find my purchase but my credit card has been charged - any ideas?
I can’t find my purchase but my credit card has been charged - any ideas ?
Give the best answerHow to not get your resy cancelled
I got a Polo Bar reservation today and listed it on AT. Soon after I got an email from resy saying my reservation was cancelled. When I called about why they said its because I was flagged as a seller and they have an algo to figure it out. How do I bypass this and sell my reservation without it cancelling
Give the best answerWhat are Trader Points?
I can’t seem to find an answer on the app about what trader points are
Give the best answerCan You Take Down a Listing
Can you take down a listing if it doesn't sell to avoid a late cancellation fee?
Give the best answer