Our homage to traditional Catalan offal. The tripe and trotters are slow-simmered in a rich, dark sauce with chickpeas and 'sofrito' until falling apart. It's a deep, earthy, and highly savory dish that represents the peak of local comfort food.
Tips from diners
Even if you're not usually an offal fan, try this. It's so well-cooked you'd think it was a standard beef stew. The gelatinous texture is addictive.
A highlight of the seasonal menu. Mediterranean red prawns are sliced almost to transparency and seasoned with a high-quality lemon-infused olive oil and a sprinkle of toasted nut powder. It's a pure, saline, and elegant expression of seafood quality.
Tips from diners
A mandatory order. The flavor of the prawns is so clean. Don't be afraid to soak up the leftover oil with their excellent sourdough bread.
Fresh mackerel is cured in a house-made vinegar infused with local herbs like rosemary and citrus. It's served chilled with a few slices of fresh red onion and capers. It's a clean, acidic, and very technical bite.
Tips from diners
The pickling is very delicate. It's one of their most popular cold tapas. Great with a glass of crisp white natural wine.
We source the best vegetables of the week from the Fort Pienc market and roast them until slightly charred. They are served with an airy, lightened version of traditional Romesco sauce and a dusting of toasted hazelnuts.
Tips from diners
The Romesco foam is a brilliant touch — all the flavor of the original but much lighter. Great for a healthy starter.
We specialize in finding small producers from across Catalonia. Our board typically includes a raw-milk goat cheese, an aged sheep cheese, and a creamy blue, served with house-made seasonal fruit jams and toasted bread.
Tips from diners
The staff are experts on the origins of the cheeses. Each one is a discovery. Perfect for sharing with their massive wine list.
Contracorrent (Counter-current) is where the local 'foodie' crowd goes to escape the main tourist trails. It's a bastion of natural wine culture, paired with a menu of tapas that are simple in appearance but complex in flavor. Led by Chef Nicola Drago, the focus is on elevating humble Mediterranean ingredients into technical, beautifully plated small dishes.
This is a serious natural wine destination. Don't ask for a 'Rioja' — tell them what flavors YOU like and let them bring you something new and interesting. They have many bottles off-menu.
The terrace is lovely in the summer but the real vibe is at the small bar. It's very local and conversational. Book in advance via Instagram or their website.
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