Raül Balam, son of Carme Ruscalleda, earned his second Michelin star in 2013 with this leading hotel restaurant. Like the original in Sant Pau, the concept is impeccable, innovative – and very Catalan – cuisine. On the menu you'll find dishes such as the veal 'fricandó' (beef fillet with mushrooms) with Scotch bonnet mushrooms and the Maresme shrimp with glazed tomato petals, a vegetable medley and toasted pine nuts.
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