Cinc Sentits

Cinc Sentits review

Talented chef Jordi Artal shows respect for the classics (flat coca bread with foie gras and crispy leeks, duck magret with apple), while adding a personal touch in dishes such as a Palamós prawn in ajoblanco (garlic soup) with cherries and an ice-cream made from their stones. To finish, save room for the artisanal Catalan cheeses or the 'false egg' with white chocolate around a passionfruit yolk. Thus far overlooked by the Michelin men, this is one of the more affordable of the city's top-end dining destinations.