Hisop

Frommer's Review

In 2001, Guillem Pla and Oriol Ivem, two former chefs from the prestigious Neichel restaurant , launched this adventurous eating spot in the upper Diagonal where the emphasis of its new Catalan cuisine is on small understated dishes with a complexity of flavors. In a coolly minimalist setting of high wooden ceilings, red and black decor, and white walls lined with thin vases -- each containing a single red rose -- you can enjoy such delicacies as stone bass suquet with trompet, scallops with figs and Jabugo ham, and mouthwatering desserts that include peach with ginger and fennel. There's also an excellent wine list favoring top vintages from the Rioja and local Penedés vineyards.

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