Vivanda

Vivanda Review

Just above Plaça de Sarrià, this leafy garden is especially wonderful between May and mid-October, when outside dining is a delight. The new menu designed by Alkimia's Jordi Vilà has 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. The coca de pa de vidre con tomate (a delicate shell of bread with tomato and olive oil) and the venisonlike presa de Ibérico (fillet of Ibérico pig) are both exquisite.