Nestled into the labyrinthine streets of the picturesque gothic quarter close to the Ayuntamiento there is a timeless quality to the restaurant interior and its menu. The atmosphere is intimate with a range of seating options, including a bar counter looking into the kitchen, or the sala with its wrap-around banquette seating. A mezzanine level framed by a stone arch overlooks the sala. The food offering is seasonal with the emphasis on the product. Chef Jordí Parramon has created a short but diverse menu with some traditional Catalan recipes that have been lightly reinterpreted. Savoury dishes for sharing or individual helpings, depending on the time of year: Ceps and foie croquettes, Sautéed bouchot mussels, Crispy pig’s ears, Baby lamb ribs cooked in garlic, Bacon confit with prawns and guinea fowl served with pears, Marinated sardines with grapes, Pilotillas mar y montaña (surf & turf meatballs), Duck cannelloni.