Chef Jordi Vilà makes news with his inventive creations and tasting menus at EUR 40 and EUR 54 that pass for a bargain in top Barcelona culinary culture. It's usually packed, but the alcoves are intimate. Vilà's deconstructed pa amb tomaquet (in classical usage, toasted bread with olive oil and squeezed tomato) in a shot glass gives a witty culinary wink before things get serious with raw tuna strips, baby squid, or turbot. A dark-meat course, venison or beef, brings the taste progression to a close before dessert provides more comic relief. Alkimia, as its name suggests, is magic.
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