CLOSURE: A favourite Spanish restaurant is closing in Mississauga
Published December 5, 2023 at 1:43 pm
Mississauga’s favourite Spanish restaurant announced it is closing.
Bar Catalina, known for its authentic Spanish cuisine such as tapas, paellas, grilled meats and fish, the restaurant opened in 2020 under the helm of celebrity chef, Humberto Sanchez.
But now, just three years later, the restaurant has announced they are leaving the current location at 231 Lakeshore Rd. E. in Port Credit.
“As some of you may have heard, we have made the difficult decision to sell our beautiful restaurant, Bar Catalina,” post on the restaurant’s Instagram reads. “This was one of the hardest decisions we’ve had to make; however, it is what is best for the company at this time.”
Bar Catalina thanked its loyal staff, suppliers and vendors.
“Most importantly, we’d like to thank you. Thank you for choosing Bar Catalina to celebrate your birthdays, anniversaries, reunions, holidays or get-togethers simply to enjoy incredible Spanish food,” the post reads.
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“Thank you for spreading the word of our hidden gem for your friends, family and loved ones to enjoy. Without you, our successes at Bar Catalina would not be possible.”
The restaurant made it through lockdowns and built a strong customer base with many good reviews on Google.
But they hinted at a future venture and a focus on their food truck, Gourmet Guyz, catering company Paelleros, and sister restaurant Cafe Panchita, also in Port Credit.
“Throughout these past three years, we have formed long-lasting friendships and memorable moments with so many of you, and we hope that these next few weeks won’t be our last,” the Instagram post reads.
“Rest assured, this is only a temporary farewell. We have a plan for a re-opening at a new location somewhere down the line. We plan to be back and better than ever.”
The final day of operation for the restaurant will be Saturday, Dec. 23.
“We welcome and invite you to come and enjoy your favourite spot for tapas and paellas within these next few weeks.”
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