Doble (CLOSED)

Chef Paco Pérez and cocktail master Manel Vehí are behind this restaurant-bar. Pérez runs the double-Michelin-starred Miramar restaurant in Llançà, in Catalonia's Alt Empordà region. And not far from there, in Cadaqués, Vehí is behind the bar at Boia Nit, a popular establishment that's been around for 70 years. Now, with Pérez in the kitchen and Vehí at the bar, together they've created Doble, which is on the ground floor of the restaurant L'Eggs and looks it's been lifted right out of a New York film set and planted in Barcelona.

At Doble, Pérez prepares snacks that are created to go almost in the background, since the idea is that the cocktails come first, and the food is made to accompany the drinks, but that it should be more than just old peanuts sitting in bowls on the bar. Tuna nigiri with 'yuzu' and seaweed and a spectacular pork chop are a couple of the items on the menu.

Vehí has spent practically his entire working life mixing up cocktails at his family's Boia Nit, an illustrious spot that has seen the likes of Salvador Dalí and Gabriel García Márquez pass through its doors. Vehí also has experience in some of the best bars in the world. With Doble, he says that he wants to make signature cocktails, 'using different products I've discovered while travelling, and experimenting with air, foam, textures and temperatures'. But that doesn't mean you'll find smoke machines at the bottom of your glass – the cocktails at Doble are original and innovative, but they're also user-friendly, with generally mild flavours that combine together well and aren't gratuitous.

For example, 'In love with the coco' features coconut water, cachaça, and orange peel; the Zombie is made with aged rum, white rum, kiwi, cinnamon, bitters and passion fruit; and the Grota is a delicious combination of Gin Mare, strawberry juice, lemon juice and sugar, with two different textures and temperatures.