Saüc's location in the Hotel Ohla two steps from the Palau de la Música Catalana has catapaulted chef Xavi Franco's inventive culinary offerings to increasted acclaim. Named for the curative elderberry plant, Saüc's elegantly modern decor—wide wood-plank floors and softly draped tablecloths—sets the mood, and the avant-garde tabletop centerpiece is the first hint that the fare here is far from standard. This postmodern cuina d'autor (original cuisine) uses fine ingredients and combines them in flavorful surprises such as scallops with cod tripe and black sausage or monkfish with snails. The tasting menu is an unbroken series of unusual combinations of standard products, none of which fail to please. Try the coulant de chocolate y maracuyá (chocolate pudding with passion fruit) for dessert.