Etapes (CLOSED)

The philosophy here is to develop a culinary offering that brings back the flavours and aromas of Catalan cuisine. And the team Dídac runs keeps getting better, reaching increasingly higher heights. Among the starters and sharing dishes, the steak tartare and the salt-cured foie gras mi-cuit with smoked eel stand out, and not only on the varied and tempting à la carte menu, but also on the set lunch menu, which itself boasts real surprises, especially when you consider the high quality you get for the price. Note that you will want to book a table in advance.

We take Dídac's advice and try the tuna tataki, with tomato tartare, avocado, wasabi and soya mayonnaise, and a surf-and-turf dish with perfectly cooked scallops, Iberian bacon, ham crumble and oyster sauce. Among the main dishes, we opt for the monkfish with suquet sauce and coastal shrimp, and the lobster with rice. The duck ravioli is a must in this friendly place where you're surrounded by colours, wood and plenty of light, and where you'll get personal and professional service, something that's often lacking these days, and so greatly appreciated.

Dishes are made only once they're ordered, and the wine list is exemplary.