Informal

Chef Marc Gascons makes raw ingredients the star of a menu that revisits the hits of Catalan and Mediterranean gastronomy with his own touch, that unmistakable spark of great chefs. The style lies in the name: this is an informal place where you share your food, though the tapas and small dishes do have plenty of substance. The anchovies, from L'Escala, are fantastic, as is a shrimp carpaccio from Palamós that has become a favourite among diners.

Gascons is also one of the big names responsible for modern gastronomy including an update with the grill. With the unmistakable master touch with smoking and an expert hand with Basque, Argentine and Japanese grills, Gascons produces dishes that are the Platonic paradigm of flavour: grilled wild mushrooms with herb pesto, figs, pine nuts and Parmesan, for example.