An idea, a dish. That's how the creative cooking at Massana comes into being, as well as making use of the highest quality seasonal ingredients – it doesn't matter where they're from, what counts is that they can express the concept that chef Pere Massana wants to convey. His philosophy and approach have merited a Michelin star since 2007. On the menu, the ingredients are clearly the focus, and baking styles dominate, while nods to Japanese and Asian cuisine also appear. Examples include semi-cured salmon smoked to order with 'ponzu' sauce, quail in cabbage gyoza, and lacquered eel with pork neck and salad of pickles; on the dessert menu, seek out the textures of 'yuzu' and cucumber with aromas of fresh mint. Let yourself be seduced by the ideas of Massana.