Just above Plaça de Sarrià, Vivanda produces traditional Catalan miniatures, para picar (small morsels), platillos (little dishes), and half rations of meat and fish listed as platillos de pescado and platillos de carne, thanks to a redesigned menu by star chef Jordi Vilà. The coca de pa de vidre con tomate (a delicate shell of bread with tomato and olive oil) and the presa de ibérico (fillet of Iberian pig) are both exquisite. Weather permitting, book a table in the lush back garden for lunch.
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