Gaig

One of the shining culinary showcases of Barcelona, Gaig was founded as an out-of-town fonda (small inn) in the late 19th century by the great-grandmother of present owner Carlos Gaig. Today it's a sleek deluxe downtown restaurant celebrated for the quality of its food. Eggs come from the chickens scratching on the patio, where customers dine al fresco in summer. Gaig's cuisine centers on traditional Catalan recipes transformed to suit light, modern palates. Among the stellar choices are arroz del delta con pichón y zetas (rice with partridge and mushrooms), and els petits filet de vedella amb prunes i pinyons (small veal filets with prunes and pine nuts). Desserts include crema de Sant Joseph (flan with wild strawberries on top), homemade chocolates, and a selection of tarts.

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