Chef/owner Jordi Herrera—a revered former culinary professor at Barcelona’s hotel school—is a master of tradition and innovation alike. His capacity for giving old dishes new legs won him a Michelin star at his fine-dining restaurant, but in mid-2013 he also opened this creative tapas operation in a modest Barri Gòtic hotel. Some dishes are straightforward, like the briny oyster with ginger mignonette, while others are clever re-inventions of classics, such as a tortilla with caramelized onion that’s finished in the oven as a small tart in a cupcake paper. Instead of conventional ham croquettes, he serves delicious rabbit croquettes encrusted with shredded phyllo and accompanied by dabs of ratatouille. The wine list is short and inexpensive.