Capet

If you've had the chance to get a great meal at what is now Petit Capet (in Gràcia), you also might want to try the expanded and improved version in Capet, which opened in the Barri Gòtic in spring 2018. Chef Armando and his partner Núria decided to start the whole process up again in a spacious, exquisitely decorated, quiet spot with a splendid open kitchen that takes over the surrounds. Theirs is a cuisine with its own characteristics, refined, tasty and where each ingredient plays an important role in creating the final excellent result. It seems so simple, but the white asparagus cooked differently than usual makes it crispy and delicious, and that's served with the exquisite combination of bottarga, fennel and dill.

The night we went for dinner, the main dish was one of those that are no longer offered because of its complexity: skate with black butter. It was very fresh, as this delicate fish should be, and cooked excellently and dressed with capers and a touch of vinegar. We can also highly recommend the tomato tartare with smoked eel, coriander chips, mustard greens and oregano. And of course, the star dish that Armando gets just right in Petit Capet, the squab. While waiting for our mains, we tried the chicken kimchi croquettes – a top way to start a meal. Núria makes sure there's a good selection of original and well-priced wines on the menu. Some regulars prefer to sit at the bar, where they can get firsthand suggestions from Armando, a young chef who more than deserves a spot on any list of the best in the city.