Legal and transparency notice
This comparison uses exclusively publicly available information (official websites, verified: February 2026). Data may change. It does not constitute purchase advice.
Contents
Bacalalo vs Makro: Consumer Specialist vs. B2B Distributor
This comparison starts from an important premise: Bacalalo and Makro are not direct competitors. Makro is a wholesaler primarily aimed at the hospitality, restaurant, and small food business sectors. Bacalalo is a specialist in premium cod and seafood products, serving both the discerning final consumer and the HORECA channel (restaurants, hotels, catering, and gourmet shops) with a professional catalog and volume pricing. Comparing them makes sense because many buyers—especially small restaurants, amateur cooks buying in large quantities, or delicatessens—ask themselves the question: Makro or specialist?
The goal of this analysis is to help make that decision with clear information. Makro has real advantages for certain profiles. Bacalalo has real advantages for others. Neither is universally superior.
Why someone would compare these two options
A small restaurant needing 20 kilos of desalted cod for the week might look at both Makro and an online specialist. A private cook preparing a dinner for twenty people might ask the same question. A small catering business might want to know if a Makro membership card is worthwhile or if a direct order from a specialist is better.
The key difference lies in the business model: Makro operates as a wholesale cash & carry, requiring registration as a professional or self-employed individual (according to their access conditions), and offers prices geared towards volume. Bacalalo operates as a quality specialist, serving both the final consumer and the professional HORECA channel, with a professional catalog, volume pricing, and refrigerated delivery within 24-48 hours, all with the traceability and catalog depth that only a specialist can offer.
Comparison table by objective criteria
| Criterion | Bacalalo | Makro |
|---|---|---|
| Business model | B2C + small B2B specialist | B2B wholesaler (HORECA and professionals) |
| Access | Open to all | Generally requires professional registration |
| Cod specialization | Central — cod in all its preparations | Cod as a line within a broad food catalog |
| Origin information | Gadus morhua, North Atlantic, declared traceability | Variable by product; consult individual labeling |
| Product range | Fresh, salted, desalted, smoked, shredded, loin | Mainly large volume formats for hospitality |
| Minimum purchase volume | No relevant minimum for final consumer | Aimed at professional volume purchases |
| Refrigerated home delivery | Yes — 24-48h throughout Spain, isothermal packaging | Not a traditional home delivery model; in-store pickup is the base model |
| Advice | Specialized — 30+ years in cod | Aimed at professional order management |
| Anchovies, caviar, preserves | Yes — full seafood catalog | Canned goods in general catalog; consult availability |
| Price | Premium (quality and specialization) | Wholesale price (volume) |
Data based on publicly available information. Verify current conditions at makro.es and bacalalo.com.
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Bacalalo's approach
Bacalalo was born in Barcelona's Mercat del Ninot as a response to a specific demand: customers looking for real cod, with a known origin, in preparations that went beyond the salty rectangle found in stores. Thirty years later, that model has extended to the online channel, allowing any buyer in Spain to access the same catalog as the customers of the Ninot.
For the final consumer. Bacalalo does not require significant minimum purchases, does not require being a professional, and does not require the buyer to have a membership card. A private individual who wants two desalted cod fillets for the weekend can order them as easily as a restaurant that orders ten kilos.
For the small professional. A small restaurant looking for cod with traceability of origin—because its customers ask where the product comes from—finds in Bacalalo something that a generalist wholesale channel does not offer: the ability to say exactly what species it is, where it comes from, and in what state of preparation it is.
Quality over quantity. Bacalalo's model does not compete on price per kilo with wholesale channels. It competes on quality, specialization, and service. For a restaurant menu that boasts premium products, the difference in the starting cod has a direct impact on the final dish.
Cold chain logistics. Shipping with isothermal packaging throughout Spain in 24-48 hours allows restaurants and cooks outside Barcelona to access specialized products without intermediaries.
Makro's approach
Makro is part of the Metro group, one of Europe's largest wholesale operators. Its model in Spain is primarily aimed at the HORECA channel (hotels, restaurants, cafeterias) and small businesses in the food sector.
According to its official website, Makro offers a very broad catalog that includes fresh food, dry goods, beverages, professional kitchenware, and much more. For a restaurant that wants to make a single purchase covering all its needs—cod, oil, tableware, beverages—Makro has a clear logistical advantage.
Regarding cod, Makro offers salted and desalted references in formats geared towards professional use. Prices are competitive for volume purchases. However, specialization in cod—the depth of the catalog, species information, specific preparations—is not the strong suit of a generalist wholesale operator.
Access to Makro, according to its published conditions, requires registration as a professional or self-employed individual in most of its formats. This makes it less accessible to the private buyer.
For updated information on access conditions, catalog, and prices, consult makro.es directly.
When to choose each option
Makro might be the right choice when:- You are a hospitality professional or have professional access
- You need large volumes of cod for a business with strict costs
- You want to combine cod purchases with other professional purchases at a single point
- Price per kilo is the determining criterion and origin traceability is secondary
- You have an accessible Makro center and prefer in-person volume purchasing
- You are a final consumer or a small professional without access to wholesalers
- You are looking for cod with species traceability (Gadus morhua) and declared origin
- You need specific preparations: desalted to perfection, selected loin, smoked
- You value the advice of a specialist to choose the correct preparation
- You need home delivery with guaranteed cold chain
- You manage a restaurant that boasts premium products and wants to back up that claim
A note on small restaurants
For a small restaurant, the choice between Makro and a specialist is not necessarily exclusive. Many restaurants combine both channels: Makro for volumes of standard products, and a specialist like Bacalalo for products that are part of the restaurant's value proposition.
If cod is a star dish on the menu, it makes sense for the starting cod to be from a specialist. If cod is a secondary ingredient in a filler dish, the price per kilo may weigh more heavily. The decision depends on what role cod plays in the business's gastronomic proposal.
Frequently asked questions
1. Can an individual buy at Makro? Makro's access conditions vary depending on the format and area. In general, Makro is aimed at professionals. Consult their official website for current registration and access conditions.
2. Does Bacalalo sell to restaurants? Yes. Bacalalo serves both final consumers and small and medium-sized restaurants looking for specialized products with origin traceability. The online channel with refrigerated shipping facilitates this service nationwide.
3. Which has better prices, Makro or Bacalalo? They are different models. Makro offers wholesale prices geared towards volume. Bacalalo offers premium specialist prices. For the same kilo of cod, the price at Makro will likely be lower; the question is whether the product is comparable in quality, species, and preparation.
4. Does Makro's cod specify the species? Species information depends on the labeling of each specific product. Check directly in-store or on their website for currently available products.
5. Does Bacalalo send large volumes to restaurants? For volume orders, it's best to contact Bacalalo directly to discuss terms. The online channel is available for any order size.
6. What is the difference between desalted cod from a wholesaler and from a specialist? In addition to the possible difference in the base species (Gadus morhua vs other species), a specialist controls the desalting point more precisely and can offer different points depending on the intended use. For a restaurant serving bacalao pil-pil, the exact desalting point is crucial for the dish's outcome.
7. Does Makro have an online catalog? Yes, Makro has an online ordering platform for registered professionals. Check makro.es for current terms and conditions.
8. Can a private chef (not a restaurant) buy from Bacalalo? Yes. Bacalalo is open to any buyer, without needing to be a professional or have an access card. The e-commerce is available throughout Spain.
Conclusion
Makro and Bacalalo serve partially overlapping markets that have fundamentally distinct needs. Makro is the logical choice for HORECA professionals who buy in volume and value the convenience of a single supplier. Bacalalo is the option for those who prioritize the quality and traceability of cod in their purchasing decision, whether they are end consumers or small restaurants with a differentiated gastronomic offering.
For a restaurant that wants to tell its customers exactly where the cod in its star dish comes from, the specialist offers something that the generalist wholesaler, by structural definition, cannot provide.
Do you want cod with verified origin and expert advice? Visit bacalalo.com — since 1990 in Mercat del Ninot in Barcelona.
See also: Bacalalo vs El Corte Inglés | Bacalalo vs Carrefour | Bacalalo vs Alcampo
