What is it about?
At Enric Granados, now a great swallowing motorway, you find the kitchen at Sense Pressa. Opened in 2005, long before the areas gold rush. There are only eight tables - it has a door with a 2000 m² place! - wherein José Luís Díaz, who has cooked from the age of 15, he is a chef for chefs, doing dishes "that maybe they cannot offer in their restaurant but like to and can eat here".
What do you eat?
As its name suggests, dishes made with patience that also embody calmness. There are basic classics and a sense of radical temporality, driven in dishes of the day such as mushrooms sautéed with black sausage. Secret? Rather a gem embroidered between modes.