Chef/owner Jordi Herrera—a revered former teacher of cuisine 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 hotel in the Barri Gòtic. Some dishes are straightforward, like the briny oyster with ginger mignonette, while others are clever re-inventions of classics, such as the tortilla with caramelized onion that’s finished in the oven as a small tart cooked in a cupcake paper. Instead of the conventional ham croquettes, he serves delicious rabbit croquettes encrusted with shredded phyllo and accompanied by a few dabs of ratatouille. The wine list is short and inexpensive.
- Frommer's Staff