Talaia Mar

This is the finest and most innovative restaurant at Port Olímpic, thanks to the sterling efforts of chef Javier Planes. His highly savory dishes are elegantly inventive, and his set festival gastronómico menu can include tuna tartare with guacamole and salmon eggs, or brochettes of lobster. Fresh fish arrives from the market daily and two of his top seafood specialties are merluza al vapor (steamed hake) in a balsamic reduction and lubina a la plancha con gambas (grilled sea bass with shrimp) flavored with asparagus juice. The increasingly rare black truffle also appears in some of his smooth and velvety risottos, and the roasted rack of lamb is excellent.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.