Rafa Penya has become an undisputed leader in the world of gastronomy, a daring chef with enormous creativity, yet his dishes are still consistently recognisable and delectable. Take the octopus with 'butifarra negra' (black sausage), for example. Or the ginger squab. Or the mouth-watering omelette made with herbs and wrapped with a paper-thin slice of Catalan bacon. No longer is Gresca a small restaurant with minimal equipment, and since it's grown in size as well, you can now eat at the bar, with a view of the kitchen, and enjoy the show that features a strong foundation and a French spirit.
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