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This venue is now closed.
Josep Maria Freixa's kitchen is the starting point to a festival of good traditional Catalan cooking, with a focus on haute cuisine and a dash of renovation, but without going overboard. So you can expect pig's trotters blanketed in prunes and pine nuts; meatballs; prawns; and what are perhaps the best macaroni in Barcelona. Freixa is what they call a chef of chefs: he's more than earned his stripes in top restaurants around town, and has put all his collected wisdom into a rejuvenated Catalan cuisine, with dishes such as cannelloni with three kinds of roasted meat, and cod with tomato, prunes and garlic mayonnaise. Here, every day is a reason to celebrate.