See here the second edition of this tribute that Windsor pays to the writer and gastronome Nèstor Luján, author of Vint segles de cuina a Barcelona. De les ostres de Barcino als restaurants d'avui, a historical essay peppered with anecdotes, which narrates, among other things, the evolution of different iconic restaurants in the city. The recipes collected in its pages, which marked one era or another, have inspired the chef, who has reinterpreted them, from a contemporary perspective not lacking in savoir-faire, in a new culinary journey through time.

Thus, with this selection of emblematic dishes, which nourish Barcelona's gastronomic legacy, Windsor offers a unique experience: to discover a cuisine that is as traditional, popular and sometimes bourgeois as it is 20th century.

To start, olives that you try one and there won't be any left, followed by Lobster with tartar sauce from the Hotel Ritz, Cured Duck with orange from Cau Ferrat and Thyme Soup with low-temperature boiled egg. For mains, Cod with potatoes and allioli,