Known for fresh market cuisine prepared in innovative, though never radical or self-conscious ways, Colibrí (humming bird in Catalan) has managed to hum happily along, largely under the international radar. Proving that culinary originality can be successfully elaborated without losing the sense and sensibility of an ingredient's nature, the Colibrí kitchen offers everything from artichoke hearts stuffed with duck liver in French onion and tarragon sauce, to sea bream with eggplant and chestnuts. The soothing, minimalist decor in creams and beiges nicely offsets the power on your plate.
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