Located in the luxurious Hotel Arts and overseen by award-winning chef Paco Pérez, this restaurant serves highly nuanced Mediterranean cuisine that is enriched with international influences and the occasional nod to Asian fusion cooking. The governing principles in the kitchen are underpinned by an utmost respect for seasonal ingredients and a clear goal to elevate traditional dining concepts such as “sea and mountains”. To highlight this, the chef particularly enjoys cooking with sea cucumbers from the Mar d'Amunt and produce from vegetable gardens close to it, hence their special hint of salinity. If we were to attempt to find a concept or premise to help us define this restaurant we would have to focus on its bright interior, its meticulous design dominated by different white tones and, above all, its obsession with local ingredients to help tell a story. One standout dish that we particularly enjoyed was the Green peas, its silky sauce and baby shrimp, a brilliant example of how to make the most of different textures.