In a 'masia' (Catalan country house) situated at the foot of the Les Gavarres massif, the Gascons siblings are facing the challenge of bringing Catalan cuisine into the modern age, with the use of local, seasonal products. Try the 'llobregant blau' (a variety of lobster), which is cooked with tomato, advocado and fenell, together with citrics and a coral mayonnaise. With such efforts, it's safe to say that the challenge has been met! And then some, with a Michelin star awarded in 2008. But if you're still not quite convinced, check out the combination of black truffle and butter sauce with tender potato gnocchi. When it comes to the meats, you're bound to enjoy their take on the typical entrecote, which seems them cook Galician ox over a coal grill and serve it with polenta, artichokes and onions.