Arola

Blessed with two Michelin stars, Catalan chef Sergi Arola is a rising star of Spain's culinary world. The setting for his first restaurant in Barcelona (the other, Sergi Arola Gastro, is in Madrid) is the luxury Hotel Arts in the Olympic Village. Amid a pop-art interior of purple and lime green, Arola starts off with hot or cold picas (nibbles) that range from artichoke hearts with garlic and parsley to tacos de lubina (chunks of sea bass) or patatas bravas arranged on the plate to look like tiny breasts. Main courses include Mediterranean standards imbued with Arola magic: Mejillones (mussels) with citrus juice and saffron, Gorgonzola cheese croquettes, grilled gambas (prawns) with potato cream, and lubina (sea bass) with an emulsion of watercress. The dessert of goat's cheese, macadamia nuts, tomato jelly, and quince cream will convince you of his talent.

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