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Inside the ultrasleek and contemporary Hotel Mandarin Oriental Barcelona, this restaurant continues the glamour with mod white chairs and glinting goldleaf on the ceiling. The cuisine, directed by Raül Balam, son of Carme Ruscalleda of the Sant Pau restaurant, lives up to its pedigree. Peerless raw materials used in original preparations add up to superior dining, with signature dishes such as the arròs caldoso (a soupy rice dish) or the pichón deshuesado (boned squab) at the forefront of the traditional-yet-innovative offerings.
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