Nomo

Nomo's got fusion going on, and that includes Peruvian 'causa' of all things. The sushi master, Nao, arrived in Barcelona with an orthodox mentality, and bit by bit the Molina brothers convinced him of the virtues of mixing it up gastronomically. 'What Japanese and Spanish cuisine have in common is the utmost respect for flavours, and we don't abuse them,' he says. Every Thursday is when they put that to the test, trying out new items for the menu like a ridiculously amazing nigiri of eel from the Delta d'Ebre, or a langoustine maki in tempura with 'huancaína' sauce (typical of Peruvian Creole cooking) and olive paste.