If the economic crises have a silver lining it's the rediscovering of humble products. Or maybe instead of rediscovering it would be more correct to talk about reclaiming less-than-noble raw materials. Starting from a 'radically organic, seasonal and local point of view', which is what Pere Carrió says applies to Gat Blau, the results can be wonderful: 'An organic pork jowl costs €4 euros; a kilo of chickpeas, €3. The entrecôte is expensive, but we can make tartare from less superior parts.' And they manage to do it. They offer an organic, traditional and creative set lunch menu for under €12 where six of the eight options are vegetarian – and it varies every day! You won't miss fancy things done with prawns when instead you've got before you gorgeous veal cannelloni wrapped in courgette, or a traditional Catalan potato coulant ('patata emmascarada'). For dinner you can dig into haute cuisine for around €25.