Tel: 34 93 429 1017
Concierge.com's insider take:
Carles Gaig moved his restaurant in 2004 from an old farmhouse in Horta to this slick, black dining room in the Eixample. Although design junkies are drooling, Gaig is still all about ingredients, whether you're talking a pricey bottle of Vega Sicilia or the perfect baby squid. Dinner here kicks off with the deconstruction of a classic Catalan aperitif: a tongue-tingling granitÚ of vermut (artisanal vermouth). A series of tasting menu courses follow: a single, plump mussel infused with peppercorn and juniper served on the shell; purple chunks of pressed octopus paired with a potato mille-feuille; pan-fried turbot with pork belly. Gaig's execution is faultless, and while perhaps he is not as innovative as some of his younger contemporaries, this is what eating in Barcelona is all about: connecting with the land and sea through wild turbot, tender beef, or even just Maresme peas. A more homespun version of Gaig's cuisine can be experienced at the Fonda Gaig, where the focus is on evergreen Catalan classics such as cap i pota (head and leg of pork), and meatballs cooked with sepia (200 Carrer C˛rsega, Tel. 93 453 2020).
Mondays through Saturdays 1:30 to 3 pm and 9 to 11 pm, Sundays 9 to 11 pm.