A rustic interpretation of the traditional cuisine that has made the Gaig family culinary stars, this cozy split-level restaurant has made a name for itself in Barcelona's ever-changing dining scene. As passions cooled for molecular gastronomy, Carles Gaig and a growing number of top chefs have returned to simpler and more affordable models. Look for standards such as botifarra amb mongetes de ganxet (sausage with white beans) or perdiu amb vinagreta calenta
(partridge withe warm vinagrette) or tartar de llobarro i gamba (sea bass and shrimp tartare). The ample dining room is, in contrast to the cuisine, stylishly contemporary, with comfortable armchairs à table.