OFFERING: To pay you a tribute with quality, fresh, seasonal and local products, because “luxury is the product”, and specialties such as Rice from the market, from where a selection of seafood arrives daily: oysters, scarlet shrimps, lobsters, scallops -which they prepare in blini a la beurre blanc and with caviar-, razor clams -which they offer in sea and mountain version, with tripe sauce-, and fish such as bluefin tuna. HIGHLIGHT: Opened in 2005, it was the first of the establishments with which Kim Díaz has been gastronomically conquering the section of Pau Claris street between Avinguda Diagonal and Còrsega. INTERIOR: An informal but very well-kept and classic tapas bar, with details of brass, marble, tables that are barrels, a piano... And filled with life, which they say is what's most savoured at Mut. RECOMMENDED: Croquettes for the appetizer. The Mut Rice, which changes according to the season. The Turina cow chop. The dishes of the day. And from the new chefs Dídac Closa and Xavi Gómez, suggestions such as ‘Pulpollo’ (octopus with chipotle sauce on crispy chicken skin), Raw squid Donostiarra style and Soufflé bread with smoked cod and anchovy. PRICE: 50 €.