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In an elegant 1918 building designed by Manuel Sayrach, this stylish restaurant serves a clientele of local residents and civic dignitaries. Take the Art Nouveau elevator up one flight to reach the dining room. Here chef Josep Bullich's specialties include salmon steak served with vinegar made from cava and onions, cream of potato soup flavored with caviar, a salad of langostinos (crayfish) with orange-flavored vinegar, an abundant platter of autumn mushrooms, and succulent preparations that include first-rate cordero (lamb), ternera (veal), and fresh mariscos (shellfish).