In the gastro heart of one of the fashionable districts, Sant Antoni, this restaurant faithfully follows the famous legend of “the show must go on” … If there is no singer offering their songs, there’s a trapeze artist, if not a clown. A good way to warm a dinner which is already a luxury in itself, signed by Álvaro Garces, the renowned chef who was Martín Berasategui’s second. The cook offers international dishes made with local products, an idea expressed in dishes of the like of duck bun bao (from the Delta) and shellfish (with Galician octopus, spider crab, etc.)