Gaig Ventura (CLOSED)

If cooking is something that’s in the blood, then Natàlia Gaig’s must be as thick as béchamel. From her grandparents to her parents – chef Carles Gaig and Maria Àngels Ventura, manageress at Fonda Gaig for 25 years – her roots are sunk deeply in traditional cuisine and in Horta, in equal parts. Her cannelloni with truffle béchamel and the seafood paella show that it is possible to create gourmet food to take away.