Taverna Ficus (CLOSED)

The twists and turns of the history of Ficus are the stuff of novels: a mathematician and an audiovisual expert open a recording and production studio, and at the same time buy a little restaurant opposite. The music business slows down, but the restaurant picks up: every weekend, after the duo close the studio, they themselves prepare the homemade pasta dishes at Ficus: rigatoni stuffed with fresh longaniza sausage from nearby Térmens and local peas from Maresme, for instance. They also serve their share of Mediterranean cuisine, with coques, tapas and rice dishes. Everything is homemade by them.