Named for the curative elderberry plant, Saüc's avant-garde decor is the first hint that the fare here is far from standard. This postmodern cuina d'autor (creative contemporary recipes) restaurant, run by an enterprising young couple, Xavi Franco and Anna Donate, combines fine ingredients in flavorful and original (yet artifice-free) surprises, such as scallops with cod tripe and black sausage or monkfish with snails. The taster's menu is a series of unusual combinations of standard meat, fish, and vegetable products, none of which fail to please. Try the coulant de chocolate y maracuyá(chocolate pudding with passion fruit) for dessert.
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