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Josep Maria Sánchez and Margarita Puig have followed family tradition in the restaurant business, and that means that they look to their ancestors for inspiration but also take a daring new look at their dishes. As well as offering diners the chance to savour a strawberry gazpacho, anchovy, cream cheese ice cream and basil jelly, or shoulder of lamb in a honey and rosemary sauce with mashed potato and goat’s cheese, the place is also known for its gastronomic courses, conferences and wine-pairings, held throughout the year.