Chef Josep Olive celebrated his 30th anniversary at this eponymous restaurant in 2014, and he continues with his winning formula of serving traditional home cooking dressed up for a night out. You can start with batter-fried baby onions, cod fritters, or grilled cockles, or a cold dish, such as a bright Provençal salad or Olive's signature salt cod “carpaccio.” He serves duck breast with strawberry sauce and offers whole bream cooked on a bed of salt. In season, Olive even offers a main dish of nothing more than the local Rossinyols mushrooms sautéed with garlic and parsley. Desserts tend to feature fresh fruit or local fresh cheeses, although you can also get a crema catalana or a chocolate mousse.
- Frommer's Staff